Southern Living NOVEMBER 2003
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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