Apricot And Pecan-Stuffed Pork Loin - cooking recipe

Ingredients

1 1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons chopped fresh thyme, divided
4 tablespoons molasses, divided
4 tablespoons peanut oil or 4 tablespoons vegetable oil, dividied
1 (5 lb) boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream
1/4 teaspoon salt

Preparation

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.