Real Recipes From Real Home Cooks ®

festive pork loin roast

(1 rating)
Recipe by
Nancy Campbell
Talladega, AL

Southern Living. This is a lot of trouble, but very good for special occasion. To save time plan ahead by chopping ingredients ahead, and cooking sausage ahead.

(1 rating)
yield 12 -14
cook time 1 Hr 15 Min

Ingredients For festive pork loin roast

  • 8 lb
    center cut boneless pork loins (2 4 pound)
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 3 slice
    white bread
  • 1 c
    chopped pecans
  • 3 Tbsp
    bourbon
  • 1 c
    chicken broth
  • 1
    lemon, juice from
  • SAUSAGE STUFFING
  • 7 slice
    white bread, w/ crust removed and cut into cubes
  • 1 lb
    pork sausage
  • 1 lg
    onion, finely chopped
  • 3
    celery ribs, finely chopped
  • 1 c
    chicken broth
  • 1
    tart apple, diced
  • 1 tsp
    poultry seasoning
  • MUSHROOM SAUCE
  • 1/2 c
    butter
  • 1 1/2 pkg
    sliced fresh mushrooms
  • 1 lg
    onion, finely chopped
  • 1 bunch
    green onions, chopped
  • 1/2 c
    chopped fresh parsley
  • 2 lg
    garlic cloves, finely chopped
  • 1/2 tsp
    salt
  • 1 1/2 c
    white wine
  • 1/2 c
    reserved pan drippings or chicken broth

How To Make festive pork loin roast

  • 1
    Cut pork loins in half lengthwise. Sprinkle pork with salt and pepper. Pound with meat mallet to tenderize.
  • 2
    Prepare stuffing: Cook sausage in large skillet. Stirring until crumbly. Add onions and celery and cook until tender. Remove from heat; stir in remaining ingredients.
  • 3
    Spoon 2 cups sausage stuffing evenly on each bottom half of pork loin. Place other half over stuffing and tie firmly with kitchen string.
  • 4
    Pulse together bread, pecans and bourbon in food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast.
  • 5
    Place roasts on rack in roasting pan. Pour chicken broth and lemon juice in bottom of pan. Bake, covered w/ aluminum foil, at 425 for 30 min. Remove foil, and bake 30 more min or until meat thermometer reaches 160. Let stand 15 min before slicing. Serve with mushroom sauce.
  • 6
    Mushroom Sauce: Melt butter in large skillet over medium heat; add mushrooms and next 4 ingredients, and saut 6 to 7 min or until tender. Stir in salt, white wine, and pan drippings; cook 10 min.

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