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1
Preheat oven to 350 degrees F.
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2
Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
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3
Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
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4
Process until mixture is finely chopped, but not smooth.
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5
To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
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6
Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
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7
Repeat with other roast half.
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8
Open each half and flatten to a 1/2-inch thickness using a meat mallet or rolling pin.
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9
Spread apricot mixture evenly over pork.
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10
Roll each half, jellyroll fashion, starting with long side.
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11
Secure with string.
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12
Place both rolls, seam side down, in a shallow roasting pan.
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13
Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
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14
Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
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15
Remove from heat.
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16
Carefully ignite bourbon mixture with a long match.
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17
When flames die, pour over rolls.
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18
Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
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19
Remove pork from pan and keep warm; reserve drippings.
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20
Pour reserved drippings in a small saucepan.
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21
Add cream and remaining salt.
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22
Cook over medium-high heat, stirring constantly, until slightly thickened.
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23
Slice pork and serve with sauce.
