This show-stopping Fruitcake-Stuffed Pork Loin transforms traditional holiday leftovers into an elegant main course. The mild flavor of roasted pork loin provides the perfect canvas for a sweet and savory stuffing made from crumbled fruitcake, caramelized onions, and garlic. As the pork roasts, it is basted with a rich bourbon and honey glaze that creates a glossy, appetizing crust. The accompanying sauce, made from pan drippings and whipping cream, adds a luxurious depth of flavor that ties the dish together. This recipe is ideal for Christmas or New Year’s celebrations, offering a sophisticated twist on classic comfort food. It serves a crowd beautifully and can be prepared ahead of time, allowing you to relax and enjoy your guests. The combination of tender meat, sweet fruit notes, and aromatic thyme makes for a memorable meal that balances richness with bright, herbal accents.
Fruitcake-Stuffed Pork Loin
Description
This show-stopping Fruitcake-Stuffed Pork Loin transforms traditional holiday leftovers into an elegant main course. The mild flavor of roasted pork loin provides the perfect canvas for a sweet and savory stuffing made from crumbled fruitcake, caramelized onions, and garlic. As the pork roasts, it is basted with a rich bourbon and honey glaze that creates a glossy, appetizing crust. The accompanying sauce, made from pan drippings and whipping cream, adds a luxurious depth of flavor that ties the dish together. This recipe is ideal for Christmas or New Year's celebrations, offering a sophisticated twist on classic comfort food. It serves a crowd beautifully and can be prepared ahead of time, allowing you to relax and enjoy your guests. The combination of tender meat, sweet fruit notes, and aromatic thyme makes for a memorable meal that balances richness with bright, herbal accents.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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In a skillet over medium-high heat, cook chopped onion and minced garlic in olive oil, stirring constantly, until tender.
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Remove skillet from heat; stir in crumbled fruitcake until well combined. Set aside to cool slightly.
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Remove pork loin from elastic netting. If the loin is in two pieces, trim excess fat from each.
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Make a lengthwise cut down the center of each pork piece, cutting to but not through the bottom. Slice horizontally from the center toward one side, stopping 1/2 inch from the edge, then repeat on the opposite side.
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Unfold each piece of meat to lie flat. Use a meat mallet or rolling pin to flatten each piece to 1/2-inch thickness.
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Season flattened pork evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon dried thyme.
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Sprinkle the fruitcake mixture evenly over the seasoned pork.
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Roll each loin half tightly in a jellyroll fashion, starting from the long side.
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Secure the rolls with kitchen string and place them seam-side down in a shallow roasting pan.
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Pour 1 cup apple juice and 1/4 cup chicken broth into the bottom of the roasting pan around the pork.
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In a small bowl, combine 1/4 cup bourbon and 1/4 cup honey. Brush this mixture lightly over the rolled pork loins.
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Sprinkle the remaining 1 tablespoon of dried thyme over the pork.
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Bake for 50 minutes, basting with the remaining bourbon-honey mixture every 20 minutes, or until a meat thermometer inserted in the thickest portion registers 160ðF (71ðC).
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Remove pork loins from the pan, reserving the pan drippings. Keep the pork warm.
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Pour the reserved pan drippings into a saucepan. Bring to a boil and cook for 10-15 minutes until reduced to 1 cup.
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In a separate heavy saucepan over low heat, melt 2 tablespoons butter or margarine. Add 2 tablespoons all-purpose flour and stir until smooth. Cook for 1 minute, stirring constantly.
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Gradually whisk the reduced drippings into the butter-flour mixture. Cook over medium heat, stirring constantly, until the sauce thickens and boils.
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Remove from heat and stir in 1/4 cup whipping cream and 2 tablespoons bourbon.
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Slice the pork loins and serve with the prepared sauce. Garnish with fresh grapes, kumquats, thyme sprigs, or canned crabapples if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1243.3kcal
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 7.3g37%
- Cholesterol 408.6mg137%
- Sodium 352.6mg15%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.3g2%
- Sugars 0.8g
- Protein 147.8g296%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 300ðF oven until warm.
Substitutions: If you do not have leftover fruitcake, you can use a mixture of dried cranberries, chopped walnuts, and breadcrumbs. For a non-alcoholic version, substitute the bourbon with extra apple juice or apple cider.
Tips: To ensure even cooking, try to keep the pork rolls uniform in thickness before tying them. Use butcher's twine and tie every 1-2 inches to hold the shape securely during roasting.
Safety: Always use a meat thermometer to ensure pork reaches a safe internal temperature of 145ðF-160ðF. Allow the meat to rest for 5-10 minutes after roasting before slicing to retain juices.
