Apricot and Pecan-stuffed Pork Loin

Recipe by Steve P.
READY IN: 1hr 50mins




  • Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
  • Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
  • Repeat with other loin half.
  • Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each loin half, jelly-roll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over roasts.
  • Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
  • Remove pork from pan, reserve drippings, and keep warm.
  • Pour reserved drippings in a small saucepan.
  • Add cream and salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.