Recipe by Oxmoor House May 2006

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Recipe Summary test

Yield:
Makes 12 to 14 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Arkaquah Valley Inn, Blairsville, Georgia

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