Cut pork loins in half lengthwise. Sprinkle pork with salt and pepper. Pound with meat mallet to tenderize.
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.
Spoon 2 cups sausage stuffing evenly on each bottom half of pork loin. Place other half over stuffing and tie firmly with kitchen string.
Pulse together bread, pecans and bourbon in food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast.
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.
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.