Apricot And Pecan-Stuffed Pork Loin Roast - cooking recipe

Ingredients

1 cup dried apricot
1/2 cup chopped dried dates
1/2 cup pecans
1 clove garlic
3/4 teaspoon salt (divided use)
1/4 teaspoon fresh ground pepper
4 tablespoons freshly chopped thyme (divided use)
4 tablespoons molasses (divided use)
4 tablespoons peanut oil or 4 tablespoons vegetable oil (divided use)
5 lbs boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream

Preparation

Preheat oven to 350 degrees F.
Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon 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.
To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
Repeat with other roast half.
Open each half and flatten to a 1/2-inch thickness using a meat mallet or rolling pin.
Spread apricot mixture evenly over pork.
Roll each half, jellyroll 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.
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 rolls.
Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
Remove pork from pan and keep warm; reserve drippings.
Pour reserved drippings in a small saucepan.
Add cream and remaining salt.
Cook over medium-high heat, stirring constantly, until slightly thickened.
Slice pork and serve with sauce.