festive pork loin roast
(1 RATING)
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.
No Image
prep time
cook time
1 Hr 15 Min
method
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yield
12-14 serving(s)
Ingredients
- 8 pounds center cut boneless pork loins (2 4 pound)
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 slices white bread
- 1 cup chopped pecans
- 3 tablespoons bourbon
- 1 cup chicken broth
- 1 - lemon, juice from
- SAUSAGE STUFFING
- 7 slices white bread, w/ crust removed and cut into cubes
- 1 pound pork sausage
- 1 large onion, finely chopped
- 3 - celery ribs, finely chopped
- 1 cup chicken broth
- 1 - tart apple, diced
- 1 teaspoon poultry seasoning
- MUSHROOM SAUCE
- 1/2 cup butter
- 1 1/2 packages sliced fresh mushrooms
- 1 large onion, finely chopped
- 1 bunch green onions, chopped
- 1/2 cup chopped fresh parsley
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1 1/2 cups white wine
- 1/2 cup reserved pan drippings or chicken broth
How To Make festive pork loin roast
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Step 1Cut pork loins in half lengthwise. Sprinkle pork with salt and pepper. Pound with meat mallet to tenderize.
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Step 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.
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Step 3Spoon 2 cups sausage stuffing evenly on each bottom half of pork loin. Place other half over stuffing and tie firmly with kitchen string.
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Step 4Pulse together bread, pecans and bourbon in food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast.
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Step 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.
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Step 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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