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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fruit & Nut Stuffed Pork Roast

Source: National Pork Board

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	352.2

Total Carbs	17.4 g

Dietary Fiber	1.8 g

Sugars	9.9 g

Total Fat	12.7 g

Saturated Fat	4.1 g

Unsaturated Fat	1.8 g

Potassium	589.4 mg

Protein	29.5 g

Sodium	220.3 mg

Dietary Exchanges 12.7 Fat, 0.0 Vegetables, 0.8 Fruits, 3.5 Meat, 0.2 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb Pork, chop/roast, center rib loin, lean, raw 1.0
1 tbsp ground thyme 0.6667
0.6667 cup Bourbon, 86 proof 0.6667
0.6667 cup low fat unsalted chicken broth 1.0
1 tbsp molasses 0.25
0 1/4 cup Cream, light 0.25
0 1/4 tsp salt 0.5
0 1/2 cup Dates, pitted 2.0
2 oz dried apricots 0.25
0 1/4 cup chopped pecans 1.0
1 each medium garlic cloves 1.5
1 1/2 tsp ground thyme 1.0
1 tbsp molasses 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper

Directions

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 and 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 in 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 loin in a shallow roasting pan, sprinkle with the tablespoon of thyme and pour bourbon mixture over.
Roast 45 minutes-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, and 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.