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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
2 (4-pound) center cut boneless pork loins |
1 teaspoon salt |
1 teaspoon pepper |
sausage stuffing |
3 white bread slices |
1 cup chopped pecans |
3 tablespoons bourbon |
1 cup chicken broth |
juice of 1 lemon |
mushroom sauce |
garnishes: decoratively cut orange, fresh cranberries, fresh kale |
Directions:
1. Cut pork loins in half lengthwise; sprinkle pork with salt and pepper.
2. Spoon 2 cups of Sausage Stuffing evenly on each bottom half. Place each top half over stuffing, and tie firmly with kitchen string.
3. Pulse together bread, pecans, and bourbon in a food processor 6 times or until crumbly. Spread half bread mixture evenly over top of each roast. Place roasts on a rack in a roasting pan. Pour chicken broth and lemon juice into bottom of pan.
4. Bake, covered with aluminum foil, at 425° for 30 minutes. Remove foil, and bake 30 more minutes or until a meat thermometer reaches 160°. Let stand 15 minutes before slicing. Serve with Mushroom Sauce. Garnish, if desired.
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