Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 40 Min. Cook Time • Steamed asparagus spears and crescent rolls.

Directions:

1. Heat oven to 350°F. In a medium bowl, toss together all stuffing ingredients, set aside.

2. In a large saucepan, combine bourbon, broth and molasses; bring to a boil, remove from heat and set aside.

3. Butterfly (cut lengthwise almost all the way through) the pork loin. Lay open and pat flat.

4. Starting at the center of the opened loin, butterfly again on the left side. Butterfly again on the right hand side, lay open and pat flat.

5. Evenly spread stuffing over loin. Roll the loin up, like a jelly roll, and tie securely at 2-3-in. intervals with kitchen twine; place in a shallow roasting pan,

6. Sprinkle with the Tbsp. of thyme and pour bourbon mixture over.

7. Roast 40 min. (about 20 min. per pound), basting occasionally with bourbon glaze, until internal temperature on a thermometer reads 145°F. Remove roast from oven; let rest about 10 min.

8. Remove pork from pan, reserving the drippings; keep warm.

9. Add cream and 1/4 tsp. salt to pan drippings. Cook over medium-high heat, stirring constantly, until slightly thickened.

10. Slice pork, removing twine as necessary, and arrange on serving platter. Serve with pan sauce.

* Nutritional information does not include suggested side dishes

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Nutrition:

Calories: 262; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 17g; Protein: 27g; Sodium: 190mg;

Wine Pairings:

Cabernet Sauvignon, Côtes du Rhône