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Festive Pork Loin Roast

Southern Living NOVEMBER 2003

  • Yield: Makes 12 to 14 servings
  • Cook time: 1 Hour
  • Prep time: 45 Minutes
  • Stand: 15 Minutes

Ingredients

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

Preparation

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.

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Festive Pork Loin Roast Recipe

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