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.
  
  Recipe by Judy Armstrong, Prairieville, Louisiana
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM