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.

Reviews & Comments 3

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    " It was excellent "
    angelinaw ate it and said...
    I agree, I can't wait to try this! It looks absolutely scrumptous!
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    " It was excellent "
    elgab89 ate it and said...
    This looks delicious! Beautiful!
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    " It was excellent "
    chefmeow ate it and said...
    Yum, love everything about thi delightful recipe. Can't wait to try. Great post and a high 5 Chef. Keep em coming.
    Was this review helpful? Yes Flag

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