Bless This Food is a unique menu cookbook that combines wonderful menus and recipes with table prayers, food customs, and religious and cultural traditions. The menus are for many occasions—traditional gatherings, religious celebrations, ethnic festivals, life passages, and get-togethers with friends. Organized by seasons, Bless This Food is eclectic in its choice of cuisines—from French, Italian, English, American, Jewish, and Irish to Native American, African American, and Hispanic.
Fresh grapes, kumquats, thyme sprigs, canned crabapples for garnish
In a skillet heat the olive oil and saute the onion and garlic over medium-high heat, stirring constantly, until tender. Remove the skillet from heat, add the fruitcake, and stir well.
Remove the pork loin from the elastic net. (There should be 2 pieces.) Trim the excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, the bottom. Starting from the center cut of each piece, slice horizontally toward each side, stopping 1/2 inch from each edge. Unfold each piece of meat so that it lies flat. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle salt, pepper, and 1 tablespoon of thyme evenly over the pork. Sprinkle the fruitcake mixture over the pork. Roll up each loin half starting with the the long side. Secure with string, and place seam-side down in a shallow roasting pan. Pour apple juice and chicken broth around the rolled pork loins in the pan.
In a small bowl combine 1/4 cup of bourbon and the honey. Brush lightly over the rolled pork loins. Sprinkle with the remaining thyme.
Bake at 350 degrees F for 50 minutes or until a meat thermometer inserted in the thickest portion registers 160 degrees F, basting with the bourbon mixture at 20 minute intervals.
Remove the pork loins from the pan, reserving the pan drippings. Keep the pork warm.
In a saucepan bring the pan drippings to a boil, and cook about 10 to 15 minutes or until the mixture is reduced to 1 cup. Set aside.
In a heavy saucepan melt the butter over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the reduced drippings and 2 tablespoons of bourbon, and cook over medium heat; stirring constantly, until the mixture thickens and boils. Remove the pan from the heat and stir in the whipping cream.
