Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

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

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

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.

Serves 8.

Wine Suggestion: Try a full bodied, rich red wine—Cabernet Sauvignon or a Cotes du Rhone--with this hearty dish rich with dried fruit and cream-based gravy.

Serving Suggestions Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin muscle. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.

Nutrition Facts: 262 calories Protein 27 grams Fat 9 grams Sodium 190 milligrams Cholesterol 70 milligrams Saturated Fat 2 grams Carbohydrates 17 grams

Recipe and photograph provided courtesy of the National Pork Board - used with permission.