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Ingredients
- 1 1 ½ C. dried apricots
- ½ C. pecans
- 1 clove 1 clove garlic
- ½ tea. salt
- ½ tea. pepper
- 2 T. 2 T. dried thyme, divided
- 1/4 C. 1/4 C. molasses, divided
- 1/4 C. 1/4 C. peanut or vegetable oil, divided
- 1 1 (5 pound) boneless rolled pork loin roast
- 1 C. 1 C. bourbon
- 1 C. 1 C. chicken broth
- 1/4 C. 1/4 C. whipping cream
- 1/4 1/4 tea. salt
- ●Position knife blade in food processor bowl; add first 5 ingredients. Process until coarsely chopped. Add 2 tablespoon thyme, 2 tablespoon molasses, and 2 tablespoons oil; process until mixture is finely chopped, but not smooth.
- ●Flatten to ½ inch thickness using a meat mallet or rolling pin. Repeat with remaining loin half.
- ●Spread apricot mixture evenly on top of pork. Roll each ling half separately, jellyroll fashion, starting with long side. Secure with string and place seam side down in a shallow roasting pan.
- ●Brush with remaining 2 tablespoon oil and sprinkle with remaining 1 tablespoon thyme.
- ●Bring bourbon, chicken 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 pork roast.
- ●Bake at 350 F. for 1 to ½ hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings and keep warm.
- ●Add whipping cream and salt to pan drippings; cook over medium-high heat, stirring constantly until slightly thickened.
- ●Slice pork and serve with sauce.
Details
Servings 10
Preparation
Step 1
●Note:
The bourbon sauce for this roast requires “flaming" (burning off on the stovetop) before pouring over the pork and baking. Beware: skipping this step could mean a call to the fire department.
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