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1
Coarsely chop apricots, pecans, garlic, salt and pepper in a food processor.
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2
Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
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3
Process until mixture is finely chopped, but not smooth.
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4
Make a lengthwise cut down the center of each roast, cutting to, but not through, the bottom.
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5
Starting from center slice, slice horizontally toward one side, stopping 1/2-inch from edge.
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6
Repeat with other loin half.
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7
Flatten each half to a 1/2-inch thickness using a meat mallet or rolling pin.
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8
Spread apricot mixture evenly over pork.
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9
Roll each loin half, jelly-roll fashion, starting with long side.
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10
Secure with string.
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11
Place both rolls, seam side down, in a shallow roasting pan.
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12
Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
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13
Preheat oven to 350 degrees Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
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14
Remove from heat.
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15
Carefully ignite bourbon mixture with a long match.
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16
When flames die, pour over roasts.
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17
Bake at 350 degrees 1 to 1-1/2 hours, or until meat thermometer inserted in thickest portion registers 160 degrees.
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18
Remove pork from pan, reserve drippings, and keep warm.
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19
Pour reserved drippings in a small saucepan.
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20
Add cream and salt.
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21
Cook over medium-high heat, stirring constantly, until slightly thickened.
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22
Slice pork and serve with sauce.
