Recipe - Fruitcake-Stuffed Pork Loin

1/3 cup Chopped onion
1 Garlic clove, minced
1 tablespoon Olive oil
3 cup Crumbled fruitcake
5 pound Boneless rolled pork loin
roast
One fourth teaspoon Salt
One fourth teaspoon Pepper
2 tablespoon Dried thyme, divided
1 cup Apple juice
One fourth cup Bourbon
One fourth cup Honey
2 tablespoon Butter or margarine
2 tablespoon Allpurpose flour
2 tablespoon Bourbon
One fourth cup Whipping cream

COOK onion and garlic in olive oil in a skillet over mediumhigh 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 centercut of each piece, slice
horizontally toward 1 side, stopping One half inch from edge. Repeat on opposite
side. Unfold each piece of meat so that it lies flat.

FLATTEN to 1/2inch 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, seamside down, in a shallow roasting pan.

POUR apple juice and chicken broth around rolled pork loins in pan.

COMBINE One fourth 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 20minute
intervals. Remove pork loins from pan, reserving pan drippings; keep pork
warm.

POUR pan drippings into saucepan; bring to a boil, and cook about 1015
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 2tbs. 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 cut or sliced up pork.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini