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 to 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
Slice pork, removing twine as necessary, and arrange on serving platter.
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.