Prep Time
45 Mins
Cook Time
1 Hour
Stand Time
15 Mins
Yield
Makes 12 to 14 servings

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

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