Pork loin stuffed with fruit and nuts recipe

Recipe for pork loin stuffed with fruit and nuts in our easy pork recipes collection.

Recipe ingredients

• 1, 2 pounds, boneless pork loin roast
• 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, minced
  • 1 1/2 teaspoons dried thyme, crushed
  • 1 tablespoon molasses
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to make pork loin stuffed with fruit and nuts

• Stuffing: Heat oven to 350 degrees F. In a medium bowl, combine all stuffing ingredients. Set aside.
• Double butterfly pork roast by cutting lengthwise almost all the way through the roast.
• Lay open loin and pat flat.
• Butterfly again on the right hand side, lay open and pat flat.
• Starting in the center of the loin, butterfly again on the left side.
• Evenly spread stuffing over loin.
• Start with the shorter side and roll.
• Tie loin securely at 2 to 3 inch intervals with kitchen twine.
• Place roast in shallow roasting pan. Set aside.
• Combine bourbon, broth and molasses in small saucepan. Bring to a boil.
• Pour over roast. Roast pork for 1 hour, or until internal temperature, measured with a meat thermometer, is 160 degrees F, basting occasionally with bourbon mixture.
• Remove roast from pan, reserving the drippings. Keep warm.
• Add cream and salt to pan drippings.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork, arrange on serving platter, and serve with sauce.

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