Festive Pork Loin Roast

Ingredients

• 3 tablespoons bourbon 
• 1 cup chicken broth 
• 1  juice of lemon 
• 14 servings mushroom sauce 
• 14 servings garnishes: decoratively cut orange fresh
• 1 cup pecans chopped
• 1 teaspoon pepper 
• 8 pound center pork loins boneless cut
• 1 teaspoon salt 
• 14 servings sausage stuffing 
• 3 slices bread white

Equipment

• food processor
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• kitchen twine

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.
3. Place each top half over stuffing, and tie firmly with kitchen string.
4. Pulse together bread, pecans, and bourbon in a food processor 6 times or until crumbly.
5. Spread half bread mixture evenly over top of each roast.
6. Place roasts on a rack in a roasting pan.
7. Pour chicken broth and lemon juice into bottom of pan.
8. Bake, covered with aluminum foil, at 425 for 30 minutes.
9. Remove foil, and bake 30 more minutes or until a meat thermometer reaches 16
10. Let stand 15 minutes before slicing.
11. Serve with Mushroom Sauce.
12. Garnish, if desired.