Pork loin stuffed with fruit and nuts
Pork loin stuffed with fruit and nuts recipe in the pork category
Recipe ingredients:
- 1, 2 pound, boneless pork loin roast
- 2/3 cup bourbon
- 2/3 cup chicken broth
- 1 tablespoon molasses
- 1/4 cup light cream
- 1/4 teaspoon salt
- Stuffing:
- 1/2 cup coarsely chopped pitted dates
- 1/4 cup coarsely chopped dried apricots
- 1/4 cup finely chopped pecans
- 1 clove garlic, minced
- 1 1/2 teaspoons dried thyme, crushed
- 1 tablespoon molasses
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Recipe method:
- Stuffing: Heat oven to 350 degrees F. In a medium bowl, combine all stuffing ingredients. Set aside.
- Double butterfly pork roast by cutting lengthwise almost all the way through the roast.
- Lay open loin and pat flat.
- Butterfly again on the right hand side, lay open and pat flat.
- Starting in the center of the loin, butterfly again on the left side.
- Evenly spread stuffing over loin.
- Start with the shorter side and roll.
- Tie loin securely at 2 to 3 inch intervals with kitchen twine.
- Place roast in shallow roasting pan. Set aside.
- Combine bourbon, broth and molasses in small saucepan. Bring to a boil.
- Pour over roast. Roast pork for 1 hour, or until internal temperature, measured with a meat thermometer, is 160 degrees F, basting occasionally with bourbon mixture.
- Remove roast from pan, reserving the drippings. Keep warm.
- Add cream and salt to pan drippings.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork, arrange on serving platter, and serve with sauce.
Tags: loin, stuffed, fruit, nuts, recipe, pork, recipes, cooking