Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

Try your favorite stuffing rolled up in this jellyroll style pork loin.


2 lbs 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
Stuffing ingredients:
1/2 cup pitted dates; coarsely chopped
1/4 cup dried apricots; coarsely chopped
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

Original recipe makes 8



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.


Republished with Permission, National Pork Council

Verified by stevemur
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Calories Per Serving: 350 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this for Christmas dinner. Everyone raved. I followed the recipe exactly.
RetiredGary 3y ago

Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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