If you want a dinner that feels both comforting and a little special, this apricot and pecan stuffed pork loin is a great choice. The pork is filled with a flavorful mixture of dried apricots, pecans, garlic, and thyme, creating a sweet and savory balance in every bite. Roasted until tender and served with a rich sauce, this dish brings together simple ingredients in a way that feels perfect for family gatherings or weekend meals.

Ingredients:

• 1-1/2 cups dried apricots

• 1/2 cup pecans

• 1 clove garlic

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 2 tablespoons plus 2 tablespoons chopped fresh thyme

• 1 tablespoon plus 3 tablespoons molasses

• 2 tablespoons plus 2 tablespoons peanut or vegetable oil

• 1 boneless pork loin roast (5 pounds), halved

• 1 cup bourbon

• 1 cup chicken broth

• 1/4 cup heavy whipping cream

• 1/4 cup of salt

To Prepare:

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Serves: 10

This stuffed pork loin is a beautiful combination of sweet fruit, toasted nuts, and savory herbs. The apricot filling keeps the roast flavorful while the sauce adds a rich finishing touch. It’s a memorable main dish when you want something hearty, impressive, and full of flavor.