APRICOT AND PECAN-STUFFED PORK LOIN

Serves 10

1-1/2 cups dried apricots
1/2 cup pecans
1 clove garlic
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.

  Source:  Stop and Smell the Rosemary, a Cookbook by the Junior League of Houston, Inc.