Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast
From chefelaine 15 years ago
- 60 minutes to make
- Serves 8
A lovely way to dress up an otherwise 'ordinary' roast of pork, this recipe is so good, the family will love it!
Ingredients
- 2-pound boneless single loin pork roast shopping list
- 1 tablespoon dried thyme shopping list
- 2/3 cup bourbon shopping list
- 2/3 cup chicken broth shopping list
- 1 tablespoon molasses shopping list
- 1/4 cup light cream shopping list
- 1/4 teaspoon salt shopping list
- =================================== shopping list
- Stuffing ingredients: shopping list
- 1/2 cup coarsely chopped pitted dates shopping list
- 1/4 cup coarsely chopped dried apricots shopping list
- 1/4 cup finely chopped pecans shopping list
- 1 clove garlic, crushed shopping list
- 1 1/2 teaspoons dried thyme shopping list
- 1 tablespoon molasses shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
How to make it
- Heat oven to 350 degrees F.
- In a medium bowl, toss together all stuffing ingredients, set aside.
- In a large saucepan, combine bourbon, broth and molasses; bring to a boil, remove from heat and set aside.
- Butterfly (cut lengthwise almost all the way through) the pork loin.
- Lay open and pat flat.
- Starting the center of the opened loin, butterfly again on the left side.
- Butterfly again on the right hand side, lay open and pat flat.
- Evenly spread stuffing over loin.
- Roll the loin up, like a jelly roll, and tie securely at 2 to 3 inch intervals with kitchen twine;
- place in a shallow roasting pan,
- sprinkle over with the tablespoon of thyme and pour bourbon mixture
- Roast 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F., basting occasionally with bourbon glaze.
- Remove pork from pan, reserving the drippings; keep warm.
- Add cream and 1/4 teaspoon salt to pan drippings.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork, removing twine as necessary, and arrange on serving platter.
- Serve with pan sauce.
People Who Like This Dish 2
- tigerlily Seattle, WA
- thatsmystyle Hamilton, CA
- bakerygirl Seattle, WA
- elgab89 Toronto, CA
- chefmeow Garland, TX
- angelinaw St Louis, MO
- chefelaine Muskoka, CANA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 8 people-
Yum, love everything about thi delightful recipe. Can't wait to try. Great post and a high 5 Chef. Keep em coming.
chefmeow
in Garland loved it
-
This looks delicious! Beautiful!
elgab89
in Toronto loved it
-
I agree, I can't wait to try this! It looks absolutely scrumptous!
angelinaw
in St Louis loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "