Source: National Pork Board

Moist pork with a sweet bourbon sauce stuffed with an apricot/date/pecan stuffing.

Servings

0.67 cup Bourbon, 90 proof
0.67 cup low fat unsalted chicken broth
1 tbsp light molasses
2 lb top loin pork roast (boneless)
1 tbsp ground thyme
0.25 cup Cream, light
0.25 tsp salt

Stuffing
0.5 cup Dates, pitted , coarsley chopped
0.25 dried apricots , coarsley chopped
0.25 cup chopped pecans
1 medium garlic cloves , crushed
1.5 tsp ground thyme
1 tbsp light molasses
0.25 tsp salt
0.25 tsp black pepper

1 Heat oven to 350 degrees F. In a medium bowl, toss together all stuffing ingredients, set aside.
2 In a large saucepan, combine bourbon, broth, and molasses; bring to a boil, remove from heat and set aside.
3 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.
4 Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin.
5 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.
6 Roast 45 minutes-1 hour, or until internal temperature, measured with a meat thermometer, is 150-155 degrees F., basting occasionally with bourbon glaze.
7 Remove pork from pan, reserving the drippings; keep warm.
8 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.

Be aware that the double-butter flied loin will cook more quickly than a solid loin muscle.