A butterflied pork loin filled with a stuffing of cornbread, Peach Pie Filling, onions, garlic and toasted pecans, tied up and roasted and served with a sauce made from deglazing the roasting pan with bourbon and more Peaches.
3 Tbsp. olive oil
1 1/2 cups chopped sweet onion
1 Tbsp. minced garlic
4 cups Lucky Leaf Peach Pie Filling
1 qt. crumbled dry cornbread
1 cup chopped, toasted pecans
1/2 cup chopped parsley, divided
7 lb. boneless, butterflied pork loin, trimmed
Salt and cracked black pepper, as needed
2 cups brown stock
1 cup bourbon, for deglazing
In large skillet, heat oil over medium-high heat; add garlic and sauté 2 minutes. Stir in 2 cups Lucky Leaf Pie Filling and heat through. Remove from heat and cool.
Stir crumbled cornbread, pecans and parsley into cooled mixture and stir until thoroughly mixed.
Divide and spread cornbread stuffing along inside of butterflied pork loin; season with salt and pepper, if desired. Roll up to enclose. Using butcher’s twine, tie up tightly.
Place stuffed pork loin, fat side up on a rack in a shallow roasting pan. Pour 1 cup water into bottom of pan and roast in preheated 375°F. convection or 425°F. conventional oven for 25 minutes. Reduce heat 275°F. convection or 325°F. conventional oven, cover loosely with aluminum foil and roast for 50 minutes or until pork is cooked through (155°F.) and stuffing is heated completely. Add additional water to bottom of roasting pan, as needed, to keep slightly moist and not allow roasting pan to burn. Remove from heat and place stuffed pork roast on a sheetpan, covered, to rest. Keep warm for at least 20 minutes before slicing to serve.
Meanwhile, defat the roasting pan and add brown stock and bourbon to deglaze pan. Bring to a simmer. Stir in reserved 2 cups Peach Pie Filling and return to a simmer. Cook sauce 5-6 minutes to reduce and thicken. Adjust seasoning, add remaining parsley and keep warm.
To Serve: Slice pork into 24 slices and serve each slice topped with 2 Tbsp. bourbon-peach sauce.