Apricot And Pecan Stuffed Pork Loin Food

APRICOT AND PECAN-STUFFED PORK LOIN

Steps:

• Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
• Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
• Repeat with other loin half.
• Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each loin half, jelly-roll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over roasts.
• Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
• Remove pork from pan, reserve drippings, and keep warm.
• Pour reserved drippings in a small saucepan.
• Add cream and salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.

BOURBON AND DRIED PLUM STUFFED PORK LOIN

Steps:

• For the filling: Combine the bourbon and dried plums in a small bowl and set aside.
• Melt 1 tablespoon butter in a large saute pan. Add the onions and some salt and pepper to taste; cook, stirring, over medium heat until very tender but not browned, about 8 minutes. Stir in the garlic powder, rosemary and cumin and cook 30 seconds more.
• Remove the pan from the heat and add the dried plums and bourbon. Carefully return the pan to the heat and cook until reduced by half. Stir in the remaining tablespoon butter. Remove the pan from the heat and add the breadcrumbs. Stir well to incorporate, then set aside to cool to room temperature.
• For the pork loin: Preheat the oven to 425 degrees F. Combine the olive oil, garlic powder, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and mix well to combine. Rub the mixture all over the pork loin and place on a cutting board with the fat side facing up. Starting on one side of the loin, insert a paring knife or thin fillet knife through the cut side of the loin toward the center of the meat, keeping both your knife and the meat centered. (You are trying to create a hole through the center of the loin while keeping the entire roast intact, like a tunnel.) If your knife is not long enough to reach all the way through the loin, make the same cut from the opposite end of the loin to connect the two cuts.
• Lay a sheet of plastic wrap out on the cutting board. Arrange the stuffing in the center of the plastic wrap. Shape the stuffing so that it lays in a narrow rectangle, the same length as the pork loin. Tightly wrap the stuffing in the plastic wrap, maintaining the shape. Twist the ends of the plastic wrap to tighten the shape and tie a knot at each end as close to the stuffing as possible.
• Insert a metal skewer with a looped end through the hole in the pork loin. Tie one end of the plastic wrap around the loop and use it to pull the stuffing into the center of the pork loin.
• When the stuffing is centered, cut the knot off one end of the plastic wrap. Pull the plastic wrap from the other end while squeezing to extract the stuffing. As you pinch and pull, the plastic wrap should come out, leaving the stuffing behind inside the pork loin.
• Line a baking sheet with foil and place the pork loin fat-side down on top. Roast the pork loin, 25 minutes. Flip the pork loin so that the fat side is now facing up. Cook until a thermometer inserted into the center of the pork loin registers 140 degrees F, about 20 minutes more. Transfer the pork loin to a rack to rest. (The internal temperature should reach a minimum of 145 degrees F as it rests.)
• Slice into 1/2-inch thick and drizzle with good-quality olive oil before serving.

APRICOT AND PECAN-STUFFED PORK LOIN ROAST

Steps:

• Preheat oven to 350 degrees F.
• Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
• Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
• Process until mixture is finely chopped, but not smooth.
• To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
• Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
• Repeat with other roast half.
• Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
• Spread apricot mixture evenly over pork.
• Roll each half, jellyroll fashion, starting with long side.
• Secure with string.
• Place both rolls, seam side down, in a shallow roasting pan.
• Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
• Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
• Remove from heat.
• Carefully ignite bourbon mixture with a long match.
• When flames die, pour over rolls.
• Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
• Remove pork from pan and keep warm; reserve drippings.
• Pour reserved drippings in a small saucepan.
• Add cream and remaining salt.
• Cook over medium-high heat, stirring constantly, until slightly thickened.
• Slice pork and serve with sauce.

APRICOT-STUFFED SPICE-RUBBED PORK LOIN

Steps:

• Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.