- Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast recipe

Christmas Recipes

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Yield: 8 servings


Pork Roast

  • 1 (2 pound) boneless single loin pork roast
  • 1 tablespoon dried thyme
  • 2/3 cup bourbon
  • 2/3 cup chicken broth
  • 1 tablespoon molasses
  • 1/4 cup light cream
  • 1/4 teaspoon salt


  • 1/2 cup coarsely chopped pitted dates
  • 1/4 cup coarsely chopped dried apricots
  • 1/4 cup finely chopped pecans
  • 1 clove garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 1 tablespoon molasses
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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; 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. 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 jellyroll, and tie securely at 2 to 3 inch intervals with kitchen twine; place in a shallow roasting pan, sprinkle with the tablespoon of thyme and pour bourbon mixture over.
  5. Roast for 45 minutes to 1 hour, or until internal temperature, measured with a meat thermometer, is 150 to 155 degrees F, basting occasionally with bourbon glaze.
  6. 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.
  7. Slice pork, removing twine as necessary, and arrange on serving platter.
  8. Serve with pan sauce.


Wine Suggestion: Try a full bodied, rich red wine—Cabernet Sauvignon or a Cotes du Rhone--with this hearty dish rich with dried fruit and cream-based gravy.

Serving Suggestions: Try your favorite stuffing rolled up in this jellyroll style pork loin. Be aware that the double-butter flied loin will cook more quickly than a solid loin muscle. Serve with green salad tossed with vinaigrette, warm dinner rolls and steamed asparagus spears.


Per serving: 262 calories Protein 27g Fat 9g Sodium 190mg Cholesterol 70mg Saturated Fat 2g Carbohydrates 17g


Recipe and photo used with permission from: National Pork Board

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