Festive Pork Loin Roast Recipe

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Festive Pork Loin Roast

Nancy Campbell

By
@FamilyCookingFun

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.

Rating:
★★★★★ 1 vote
Serves:
12-14
Cook:
1 Hr 15 Min

Ingredients

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 large
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 large
onion, finely chopped
1 bunch
green onions, chopped
1/2 c
chopped fresh parsley
2 large
garlic cloves, finely chopped
1/2 tsp
salt
1 1/2 c
white wine
1/2 c
reserved pan drippings or chicken broth

Step-By-Step

1Cut pork loins in half lengthwise. Sprinkle pork with salt and pepper. Pound with meat mallet to tenderize.
2Prepare stuffing: Cook sausage in large skillet. Stirring until crumbly. Add onions and celery and cook until tender. Remove from heat; stir in remaining ingredients.
3Spoon 2 cups sausage stuffing evenly on each bottom half of pork loin. Place other half over stuffing and tie firmly with kitchen string.
4Pulse together bread, pecans and bourbon in food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast.
5Place 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.
6Mushroom 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.

About this Recipe

Course/Dish: Pork, Roasts