Bourbon Apricot Pecan Stuffed Pork Roulade

Pork Roulade recipe, apricot, pecan, bourbon, stuffed pork loin, elegant entrees,

Bourbon Apricot Pecan Pork Roulade

With Thanksgiving approaching in the US, most of us are looking forward to a turkey feast; I’m sure not everyone is a fan of the big birds, though. Here is an alternative for any of you with a turkey aversion: Bourbon Apricot Pecan Pork Roulade. This recipe is a show-stopper for any occasion; it’s not difficult, and it is beyond delicious.  

I have been making this Pork Roulade for years now. To my best recollection, it was from Southern Living sometime in the mid-1990’s. I have very gently modified the recipe from its original form, changing somewhat the seasonings and reducing the fat used.

With this recipe, it’s necessary to butterfly the pork loin. This technique isn’t hard, but I have inserted a video to show you how it’s done. The technique used in the video is exactly how I butterfly my own pork loins. If you don’t think you’re up to the task, most grocery store meat departments have butchers on staff who will be more than happy to butterfly the pork loin for you.

Once you have the butterflied loin, the stuffing is simple. Dried apricots, pecans, garlic, thyme, sage, molasses, salt, pepper and a bit of oil are combined in a food processor and pulsed until chopped.

The stuffing is spread on the butterflied loin, and the pork is then rolled jelly roll fashion, tied with kitchen twine and baked in a bourbon/stock combination.

One of my favorite things about this recipe is flaming off the alcohol from the bourbon and stock before using it as a pan liquid. Don’t be afraid. Place the bourbon and stock in a heavy bottomed saucepan and bring it to a boil then remove from the heat. Using a long lighter, ignite the bourbon and stock and gently swirl the pan until the flames stop. This will mean all of the alcohol has burned off.

This liquid is poured over the pork loin, which is then baked. Once the pork is finished baking, it’s removed from the pan to rest before cutting while the liquid remaining is turned into a sauce for the roast. Heavy cream is added and the liquid slightly reduced.

Then, it’s time to slice and serve this simply beautiful and incredibly delicious pork roulade. This recipe is perfect as an entrée for entertaining at any time…and it’s a great turkey substitute for Thanksgiving, since you can fill it with any stuffing you like.

Do try it.

P~

5.0 from 3 reviews
Bourbon Apricot Pecan Stuffed Pork Roulade
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 10 servings
Ingredients
  • FOR THE PORK ROULADE:
  • 1 -5 pound boneless pork loin, trimmed and butterflied
  • 1 cup dried apricots
  • 1 cup pecan pieces
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 teaspoons dried thyme - divided
  • 1 teaspoon dry ground sage
  • ¼ cup molasses, divided
  • 1 tablespoon vegetable oil - divided
  • FOR THE PAN LIQUID:
  • 1 cup Bourbon
  • 1 cup chicken stock
  • ½ cup heavy whipping cream
  • salt, to taste
  • SPECIAL EQUIPMENT:
  • kitchen twine
  • long shank lighter (such as for lighting candles or grills)
Instructions
  1. Preheat the oven to 350°F.
  2. FOR THE PORK ROULADE:
  3. Place the apricots, pecans, garlic, salt, pepper, thyme and sage, 1 teaspoon of the thyme, 1 tablespoon of the molasses, and 1 teaspoon of the oil in the bowl of a food processor.
  4. Process until coarsely chopped.
  5. Spread apricot mixture on top side of pork (opposite the side with fat).
  6. Roll the loin jelly roll fashion, starting with long side.
  7. Secure with twine, placing the twine about 1½" apart along the length of the pork.
  8. Place the pork loin seam-side down in a shallow baking pan.
  9. Brush the pork with the remaining 2 teaspoons of oil and sprinkle with the remaining 1 teaspoon of thyme, some salt and ground black pepper.
  10. FOR THE PAN LIQUID:
  11. Bring bourbon, chicken stock and the remaining 3 tablespoons of molasses to a boil in a large heavy-bottomed saucepan.
  12. Remove from heat.
  13. Carefully ignite with a long lighter.
  14. Gently swirl the pan until the flames die (this takes longer than you may think, so be patient).
  15. When the flames die, pour the bourbon liquid over the pork roast.
  16. Place the baking pan into the preheated oven and bake for 1 to 1½ hours, or until a meat thermometer registers 160°..
  17. Remove baking pan from the oven and remove the pork to a platter to keep warm.
  18. Place the baking pan on the stove top, over medium heat.
  19. Add heavy whipping cream to pan drippings, stirring occasionally, until slightly reduced and thickened.
  20. Slice pork and serve with the pan sauce.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Holiday Cooking, Living in Elegant Simplicity, Saucy Southerner Recipes, Southern. Bookmark the permalink.

9 Responses to Bourbon Apricot Pecan Stuffed Pork Roulade

  1. Wow, this looks amazing! Much better than turkey! 🙂

  2. Deb Johnson says:

    dear saucy southerner,
    I am so ready to try a dry run now for Thanksgiving – but I can’t fined dried apricots at any local store. Could I substitute canned Apricot pie filling (no high fructose corn Syrup) and just pick out the pieces of apricots (not use the “filling”)? as a substitute for the dried apricots?
    Also – is it mandatory to burn off the alcohol?

    I can’t rate the recipe as I have not tried it yet

    • You can use any other dried fruit; apple would be nice. You could also use canned fruit, but I’d pat it dry first; you don’t want your stuffing to become runny. I would burn off the alcohol. Since it’s bourbon, and the alcohol content is so high, you don’t want the sauce to taste so much of alcohol. Burning off the alcohol leaves the underlying flavor of the bourbon without the alcohol content.

  3. Deborah says:

    Can the roulade be prepared ahead, frozen, then defrosted and cooked?

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