Festive Pork Loin Roast

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

1. Cut pork loins in half lengthwise; sprinkle pork with salt and pepper.
2. Spoon 2 cups of Sausage Stuffing evenly on each bottom half. Place each top half over stuffing, and tie firmly with kitchen string.
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.
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.