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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.

Prep Time: 45 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1 Fat , 1 Fruits , 3 1/2 Meat , 1/2 Other Carbs
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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0.6667 cup  Bourbon, 90 proof
0.6667 cup  low fat unsalted chicken broth
1 tbsp  light molasses
2 lb  top loin pork roast
1 tbsp  ground thyme
0 1/4 cup  Cream, light
0 1/4 tsp  salt

0 1/2 cup  Dates, pitted
0 1/4 each  dried apricots
0 1/4 cup  chopped pecans
1 each  medium garlic cloves
1 1/2 tsp  ground thyme
1 tbsp  light molasses
0 1/4 tsp  salt
0 1/4 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.

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