This is a print preview of "Fruitcake Stuffed Pork Loin" recipe.

Fruitcake Stuffed Pork Loin Recipe
by Global Cookbook

Fruitcake Stuffed Pork Loin
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  Servings: 10

Ingredients

  • 1/3 c. Minced onion
  • 1 x Garlic clove, chopped
  • 1 Tbsp. Extra virgin olive oil
  • 3 c. Crumbled fruitcake
  • 5 lb Boneless rolled pork loin roast
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tbsp. Dry thyme, divided
  • 1 c. Apple juice
  • 1/4 c. Bourbon
  • 1/4 c. Honey
  • 2 Tbsp. Butter or possibly margarine
  • 2 Tbsp. All-purpose flour
  • 2 Tbsp. Bourbon
  • 1/4 c. Whipping cream

Directions

  1. COOK onion and garlic in extra virgin olive oil in a skillet over medium-high heat, stirring constantly, till tender. Remove skillet from heat; add in fruitcake, and stir well.
  2. REMOVE pork loin from elastic net. (There should be 2 pcs.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center-cut of each piece, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold each piece of meat so which it lies flat.
  3. FLATTEN to 1/2-inch thickness using a meat mallet or possibly rolling pin.
  4. SPRINKLE salt, pepper, and 1 tb. thyme proportionately over pork. Sprinkle fruitcake mix over pork.
  5. ROLL each loin half, jellyroll fashion, starting with long side. Secure with string, and place, seam-side down, in a shallow roasting pan.
  6. POUR apple juice and chicken broth around rolled pork loins in pan.
  7. COMBINE 1/4 c. bourbon and honey. Brush lightly over rolled pork loins.
  8. Sprinkle with remaining Tbsp. thyme.
  9. BAKE at 350F for 50 min or possibly till meat thermometer inserted in thickest portion registers 160F, basting with bourbon mix at 20-minute intervals. Remove pork loins from pan, reserving pan drippings; keep pork hot.
  10. POUR pan drippings into saucepan; bring to a boil, and cook about 10-15 min till mix is reduced to 1 c.. Set aside.
  11. Heat butter in a heavy saucepan over low heat; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in reduced drippings and 2-tbs. bourbon; cook over medium heat, stirring constantly till mix thickens and boils. Remove from heat; stir in whipping cream.
  12. Garnish pork, if you like with fresh grapes, kumquats, thyme sprigs, and canned crabapples. Serve sauce with sliced pork.