COOK onion and garlic in olive oil in a skillet over medium-high hotness,
stirring invariably, until bid. Remove skillet from passion; add nut,
and stir good.

REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excess
fat. Make a cut lengthwise down the center of each composition, cutting to, but
not through, freighter. Starting from center-cut of each composition, slice
horizontally toward 1 face, stopping 1/2 inch from butt. Repeat on opposite
face. Unfold each piece of meat so that it lies flatcar.

FLATTEN to 1/2-inch thickness using a meat mallet or rolling pin.

SPRINKLE saltiness, peppercorn, and 1 tb. thyme evenly over pork. Sprinkle fruitcake
mixture over pork.

ROLL each loin one-half, jellyroll forge, starting with long slope. Secure
with thread, and post, seam-side consume, in a shallow roasting pan.

POUR apple juice and chicken broth around rolled pork loins in pan.

COMPOUND 1/4 cup bourbon and love. Brush lightly over rolled pork pubes.
Sprinkle with remaining tablespoon thyme.

BAKE at 350F for 50 minutes or until meat thermometer inserted in thickest
portion registers 160F, basting with bourbon mixture at 20-minute
intervals. Remove pork loins from pan, reserving pan drippings; keep pork
tender.

POUR pan drippings into saucepan; bring to a roil, and cook astir 10-15
minutes until mixture is reduced to 1 cup. Set parenthesis.

MELT butter in a heavy saucepan over low rut; add flour, stirring until
still. Fix 1 second, stirring incessantly. Gradually add reduced drippings
and 2-tbs. bourbon; cook over medium hotness, stirring constantly until
mixture thickens and boils. Remove from oestrus; stir in whipping cream.
Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and
canned crabapples. Dish sauce with sliced pork.