INGREDIENTS:
| 1-1/2 cups dried apricots |
1 clove garlic |
| 1/2 cup
Crackin' Fresh pecans |
| 1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
| 2 tablespoons plus 2 tablespoons chopped fresh thyme |
1 tablespoon plus 3 tablespoons molasses |
| 2 tablespoons plus 2 tablespoons peanut or vegetable oil |
1 boneless pork loin roast (5 pounds), halved |
| 1 cup bourbon |
1 cup chicken broth |
| 1/4 cup heavy whipping cream |
1/4 teaspoon salt |
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.
Serves 10
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