| 1 | Cook onion and garlic in olive oil in a skillet over medium-high heat, stirring constantly, until tender. |
| 2 | Remove skillet from heat; add fruitcake, and stir well. |
| 3 | Remove pork loin from elastic net. |
| 4 | (there should be 2 pieces). |
| 5 | Trim excess fat. |
| 6 | Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. |
| 7 | Starting from center-cut of each piece, slice horizontally toward 1 side, stopping ?inch from edge. |
| 8 | Repeat on opposite side. |
| 9 | Unfold each piece of meat so that it lies flat. |
| 10 | Flatten to ?inch thickness using a meat mallet or rolling pin. |
| 11 | Sprinkle salt, pepper, and 1 tb. thyme evenly over pork. |
| 12 | Sprinkle fruitcake mixture over pork. |
| 13 | Roll each loin half, jellyroll fashion, starting with long side. |
| 14 | Secure with string, and place, seam-side down, in a shallow roasting pan. |
| 15 | Pour apple juice and chicken broth around rolled pork loins in pan. |
| 16 | Combine ?cup bourbon and honey. |
| 17 | Brush lightly over rolled pork loins. |
| 18 | Sprinkle with remaining tablespoon thyme. |
| 19 | Bake at 350f for 50 minutes or until meat thermometer inserted in thickest portion registers 160°F, basting with bourbon mixture at 20-minute intervals. |
| 20 | Remove pork loins from pan, reserving pan drippings; keep pork warm. |
| 21 | Pour pan drippings into saucepan; bring to a boil, and cook about 10-15 minutes until mixture is reduced to 1 cup. |
| 22 | Set aside. |
| 23 | Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. |
| 24 | Cook 1 minute, stirring constantly. |
| 25 | Gradually add reduced drippings and 2-tbs. |
| 26 | Bourbon; cook over medium heat, stirring constantly until mixture thickens and boils. |
| 27 | Remove from heat; stir in whipping cream. |
| 28 | Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and canned crabapples. |
| 29 | Serve sauce with sliced pork |
