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Source: Stop and Smell the Rosemary

Apricot-and-Pecan-Stuffed Pork Loin
An incredibly tasty main dish that is a lot easier than it looks!
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Serves: 10
Prep Time: 45 minutes
Cook Time: 2 and 1/2 hours
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1 1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons chopped fresh thyme
4 tablespoons molasses
4 tablespoons peanut oilor vegetable oil
1 5- to 5 1/2-pound boneless pork loin or sirloin roast, halved lengthwise
1 cup bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 teaspoon salt




Preheat the oven to 350 degrees F.

Coarsely chop the apricots and pecans and put them in a food processor with the garlic, salt, and pepper. Pulse to chop finely. Add 2 tablespoons of the thyme, 1 tablespoon of the molasses, and 2 tablespoons of the oil. Process just until textured and nearly, but not completely, smooth.

Make a crosswise cut down the center of each roast, cutting to, but not through, the bottom. Starting from center slice, slice each roast horizontally toward one side, stopping 1/2 inch from edge. Open each of the roasts and using a meat mallet, rolling pin, or bottom of a small skillet, flatten to a 1/2-inch thickness.

Spread the apricot mixture evenly over the cut sides of the pork.

Roll each loin, jelly-roll fashion, starting with long side. Secure with string. Place the rolls, seam sides down, in a shallow roasting pan. Brush with the remaining 2 tablespoons of oil and sprinkle with the remaining thyme.

Bring the bourbon, broth, and remaining 3 tablespoons of molasses to a boil in a large saucepan. Remove from the heat and carefully ignite with a long match (this is not absolutely necessary unless you want to insure all alcohol dissipates). When the flames die, pour the sauce over the roasts.


Roast for 1 to 1 1/2 hours, or until meat thermometer inserted in thickest portion registers 155 degrees F.

Remove the pork from the pan and cover loosely with foil to keep warm.

Pour the pan drippings in to a small saucepan and add the cream and salt. Cook over medium-high heat, stirring constantly, until slightly thickened. Taste and adjust the seasonings.

Untie and slice the pork. Serve with the cream sauce.





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