Festive Pork Loin Roast



Makes 12 to 14 servings

Recipe from

Oxmoor House


2 (4-pound) center cut boneless pork loins
1 teaspoon salt
1 teaspoon pepper
3 white bread slices
1 cup chopped pecans
3 tablespoons bourbon
1 cup chicken broth
Juice of 1 lemon
Garnishes: decoratively cut orange, fresh cranberries, fresh kale


Cut pork loins in half lengthwise; sprinkle pork with salt and pepper.

Spoon 2 cups of Sausage Stuffing evenly on each bottom half. Place each top half over stuffing, and tie firmly with kitchen string.

Pulse together bread, pecans, and bourbon in a food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast. Place roasts on a rack in a roasting pan. Pour chicken broth and lemon juice into bottom of pan.

Bake, covered with aluminum foil, at 425° for 30 minutes. Remove foil, and bake 30 more minutes or until a meat thermometer reaches 160°. Let stand 15 minutes before slicing. Serve with Mushroom Sauce. Garnish, if desired.

Arkaquah Valley Inn, Blairsville, Georgia,

Oxmoor House

May 2006
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