Apricot And Pecan Stuffed Pork Loin

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Delicious yet suprisingly simple to make. Has a wonderfull taste and makes an elegant presentation too!!

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Steps

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Coarsely chop apricots , pecans , garlic , salt and pepper in a food processor.

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Add 2 tablespoons thyme , 1 tablespoon molasses and 2 tablespoons oil.

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Process until mixture is finely chopped , but not smooth.

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Make a lengthwise cut down the center of each roast , cutting to , but not through , the bottom.

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Starting from center slice , slice horizontally toward one side , stopping 1 / 2-inch from edge.

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Repeat with other loin half.

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Flatten each half to a 1 / 2-inch thickness using a meat mallet or rolling pin.

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Spread apricot mixture evenly over pork.

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Roll each loin half , jelly-roll fashion , starting with long side.

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Secure with string.

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Place both rolls , seam side down , in a shallow roasting pan.

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Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.

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Preheat oven to 350 degrees bring bourbon , broth and remaining 3 tablespoons molasses to a boil in a large saucepan.

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Remove from heat.

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Carefully ignite bourbon mixture with a long match.

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When flames die ,.

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Ingredients

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dried apricots, pecans, garlic, salt, fresh ground pepper, fresh thyme, molasses, peanut oil, boneless pork loin roast, bourbon, chicken broth, heavy whipping cream