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Ingredientes
- 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
Direcciones
- 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.
- 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.
- FLATTEN to 1/2-inch thickness using a meat mallet or possibly rolling pin.
- SPRINKLE salt, pepper, and 1 tb. thyme proportionately over pork. Sprinkle fruitcake mix 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 c. bourbon and honey. Brush lightly over rolled pork loins.
- Sprinkle with remaining Tbsp. thyme.
- 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.
- POUR pan drippings into saucepan; bring to a boil, and cook about 10-15 min till mix is reduced to 1 c.. Set aside.
- 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.
- Garnish pork, if you like with fresh grapes, kumquats, thyme sprigs, and canned crabapples. Serve sauce with sliced pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 110 | |
| Calories from Fat 43 | 39% |
| Total Fat 4.86g | 6% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 78mg | 3% |
| Potassium 47mg | 1% |
| Total Carbs 11.99g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.57g | 6% |
| Protein 0.42g | 1% |
