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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

Bourbon-Glazed Fruit and Nut Stuffed Pork Roast

Source: National Pork Board

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	311.4

Total Carbs	13.3 g

Dietary Fiber	1.4 g

Sugars	10.9 g

Total Fat	9.6 g

Saturated Fat	2.8 g

Unsaturated Fat	1.4 g

Potassium	722.5 mg

Protein	30.1 g

Sodium	225.3 mg

Dietary Exchanges 9.6 Fat, 0.0 Vegetables, 0.5 Fruits, 3.1 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

0.6667
0.6667 cup Bourbon, 90 proof 0.6667
0.6667 cup low fat unsalted chicken broth 1.0
1 tbsp light molasses 2.0
2 lb top loin pork roast 1.0
1 tbsp ground thyme 0.25
0 1/4 cup Cream, light 0.25
0 1/4 tsp salt

Stuffing 0.5
0 1/2 cup Dates, pitted 0.25
0 1/4 each 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 light 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; 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 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 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; 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.