MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Andouille-Stuffed Pork Loin
Categories: Pork, Fruits, Herbs, Wine
Yield: 12 servings

1/4 c Dijon mustard
2 tb Apricot preserves
1 tb Minced fresh rosemary
+=OR=+
1 ts Dried rosemary; crushed
1 tb Minced fresh thyme
+=OR=+
1 ts Dried thyme
3 cl Garlic; minced
4 lb Boneless pork loin roasts;
- (2 lb ea)
1 ts (ea) salt & pepper
1 lb Fully cooked andouille
- sausage
12 sl Bacon
1/2 c Chicken broth
1/2 c White wine

In a small bowl, combine the first five ingredients.
Set aside.

Make a lengthwise slit down the center of each roast to
within 1/2" of bottom. Open roast so it lies flat; cover
with plastic wrap. Flatten slightly. Remove plastic
wrap. Season with salt and pepper.

Arrange two sausage links in center of each roast. Close
roasts; brush with mustard mixture. Wrap each roast with
bacon. Tie several times with kitchen string; secure
ends with toothpicks. Place on a rack in a shallow
roasting pan. Pour broth and wine into roasting pan.

Bake, uncovered, @ 400┬║F/205┬║C for 40-50 minutes. Let
stand 5 minutes before slicing. Discard string and
toothpicks.

Judy Armstrong, Prairieville, Louisiana

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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