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Stuffed Pork Roast Holiday Recipe
A delicious fruit and nut stuffing is rolled up in this jellyroll style pork loin. This stuffed pork roast recipe is wonderful to serve for the holidays or a special occasion.
Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears to complete the meal.
Ingredients:
2 pound boneless single loin pork roast
1 tablespoon dried thyme
2/3 cup bourbon
2/3 cup chicken broth
1 tablespoon molasses
1/4 cup light cream
1/4 teaspoon salt
Fruit and Nut Stuffing:
1/2 cup coarsely chopped pitted dates
1/4 cup coarsely chopped dried apricots
1/4 cup finely chopped pecans
1 clove garlic, crushed
1 1/2 teaspoons dried thyme
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking Instructions:
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 2-3 inch intervals with kitchen twine; place in a shallow roasting pan, sprinkle with the tablespoon of thyme and pour bourbon mixture over. Roast 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150-155 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.
Yields: 8 servings
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