Festive Pork Loin Roast

Yield: Makes 12 to 14 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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.
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