CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Fruits, Dairy |
|
Cakes, Holiday, Meats, Pork |
10 |
Servings |
INGREDIENTS
1/3 |
c |
Chopped onion |
1 |
|
Garlic clove, minced |
1 |
T |
Olive oil |
3 |
c |
Crumbled fruitcake |
5 |
lb |
Boneless rolled pork loin |
|
|
roast |
1/4 |
t |
Salt |
1/4 |
t |
Pepper |
2 |
T |
Dried thyme, divided |
1 |
c |
Apple juice |
1/4 |
c |
Bourbon |
1/4 |
c |
Honey |
2 |
T |
Butter or margarine |
2 |
T |
All-purpose flour |
2 |
T |
Bourbon |
1/4 |
c |
Whipping cream |
INSTRUCTIONS
COOK onion and garlic in olive oil in a skillet over medium-high heat,
stirring constantly, until tender. Remove skillet from heat; add
fruitcake, and stir well. REMOVE pork loin from elastic net. (There
should be 2 pieces.) 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 that it lies flat. FLATTEN to 1/2-inch thickness
using a meat mallet or rolling pin. SPRINKLE salt, pepper, and 1 tb.
thyme evenly over pork. Sprinkle fruitcake mixture over pork. ROLL
each loin half, jellyroll fashion, starting with long side. Secure
with string, and place, seam-side down, in a shallow roasting pan.
POUR apple juice and chicken broth around rolled pork loins in pan.
COMBINE 1/4 cup bourbon and honey. Brush lightly over rolled pork
loins. Sprinkle with remaining tablespoon thyme. BAKE at 350F for 50
minutes or until meat thermometer inserted in thickest portion
registers 160F, basting with bourbon mixture at 20-minute intervals.
Remove pork loins from pan, reserving pan drippings; keep pork warm.
POUR pan drippings into saucepan; bring to a boil, and cook about
10-15 minutes until mixture is reduced to 1 cup. Set aside. MELT
butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add reduced
drippings and 2-tbs. bourbon; cook over medium heat, stirring
constantly until mixture thickens and boils. Remove from heat; stir in
whipping cream. Garnish pork, if desired with fresh grapes, kumquats,
thyme sprigs, and canned crabapples. Serve sauce with sliced pork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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