Source: National Pork Board

Pork Roast stuffed with apricots, dates, and pecans, and glazed with molasses and bourbon.

Servings

2 lb Pork, chop/roast, center rib loin, lean, raw (boneless)
1 tbsp ground thyme
0.67 cup Bourbon, 86 proof
0.67 cup low fat unsalted chicken broth
1 tbsp molasses
0.25 cup Cream, light
0.25 tsp salt
0.5 cup Dates, pitted , chopped
2 oz dried apricots , coarsely chopped
0.25 cup chopped pecans , finely chopped
1 medium garlic cloves , crushed
1.5 tsp ground thyme
1 tbsp molasses
0.25 tsp salt
0.25 tsp black pepper

1 Heat oven to 350 degrees F.
2 In a medium bowl, toss together all stuffing ingredients, set aside.
3 In a large saucepan, combine bourbon, broth and molasses and bring to a boil, remove from heat and set aside.
4 Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat.
5 Starting in the center of the opened loin, butterfly again on the left side.
6 Butterfly again on the right hand side, lay open and pat flat. Evenly spread stuffing over loin.
7 Roll the loin up, like a jelly roll, and tie securely at 2-3 inch intervals with kitchen twine. Place loin in a shallow roasting pan, sprinkle with the tablespoon of thyme and pour bourbon mixture over.
8 Roast 45 minutes-1 hour, or until internal temperature, measured with a meat thermometer, is 150-155 degrees F., basting occasionally with bourbon glaze.
9 Remove pork from pan, reserving the drippings, and keep warm.
10 Add cream and 1/4 teaspoon salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.
11 Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.

Be aware that the double-butterflied loin will cook more quickly than a solid loin muscle. Melt-in-your-mouth delicious.