Shelly's Recipe

STUFFED PORK LOIN ROAST WITH MUSHROOM SAUCE

Category: Roasts/Tenderloins - Pork

2 (4 lb) center cut boneless pork loins
1 tsp salt and pepper
3 white bread slices
1 cup chopped pecans
3 tbsp bourbon
1 cup chicken broth
Juice of 1 lemon

Sausage stuffing
7 white bread slices
1 lb pork sausage
1 large onion, finely chopped
3 celery ribs with leaves, finely chopped
1 cup chicken broth
1 tart apple, diced
1 tsp poultry seasoning

Mushroom Sauce
1/2 cup butter
1 (8 oz) pkg sliced mushrooms
1 large onion, finely chopped
1 bunch green onions, chopped
1/2 cup chopped parsley
2 large garlic cloves, finely chopped
1/2 tsp salt
1 1/2 cups white wine
1/2 cup reserved pan drippings or chicken broth

Roast: Cut pork loins in half lengthwise; sprinkle pork with salt and pepper. Spoon 2 cups stuffing evenly on each bottom half. Place each top half over stuffing and tie firmly with kitchen string.

Pulse bread, pecans and bourbon in a food processor until crumbly, about 6 times. Spread half of bread mixture evenly of top of each roast. Place roasts on a rack in a roasting pan. Pour chicken broth and lemon juice into bottom of pan. Bake, covered with foil, at 425 for 30 minutes. Remove foil and bake 30 minutes longer or until meat thermometer registers 160. Remove roasts, reserving pan drippings. Let roasts stand 15 minutes before slicing. Serve with Mushroom Sauce. Garnish, if desired. Serves 12-14

Stuffing: Remove crusts from bread slices. Cut into cubes. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Add chopped vegetables and cook until tender. Remove form heat; stir in bread, broth, apple and seasoning.

Mushroom Sauce: Melt butter in a large skillet over medium heat; add mushrooms and next 4 ingredients and saute 6-7 minutes or until tender. Stir in salt, wine and pan drippings; cook 10 minutes.