Festive Pork Loin Roast

Festive Pork Loin Roast Recipe

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Nancy Campbell


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 vote

1 Hr 15 Min


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8 lb
center cut boneless pork loins (2 4 pound)
1 tsp
1 tsp
3 slice
white bread
1 c
chopped pecans
3 Tbsp
1 c
chicken broth
lemon, juice from


7 slice
white bread, w/ crust removed and cut into cubes
1 lb
pork sausage
1 large
onion, finely chopped
celery ribs, finely chopped
1 c
chicken broth
tart apple, diced
1 tsp
poultry seasoning


1/2 c
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
1 1/2 c
white wine
1/2 c
reserved pan drippings or chicken broth

How to Make Festive Pork Loin Roast


  • 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.

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About Festive Pork Loin Roast

Course/Dish: Pork, Roasts

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