Andouille-Stuffed Pork Loin

• 1/4 cup Dijon mustard
• 2 tablespoons apricot preserves
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 3 garlic cloves, minced
• 2 boneless pork loin roasts (2 pounds each)
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 fully cooked andouille sausage links (about 1 pound)
• 12 bacon strips
• 1/2 cup chicken broth
• 1/2 cup white wine or additional chicken broth

1. In a small bowl, combine the first five ingredients. Set aside.
2. Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper.
3. 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.
4. Bake, uncovered, at 400u0b0 for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 u0b0. Let stand 5 minutes before slicing. Discard string and toothpicks.

dijon mustard, apricot preserves, fresh rosemary, thyme, garlic, pork loin roasts, salt, pepper, sausage, bacon, chicken broth, white wine

Taken from www.tasteofhome.com/recipes/andouille-stuffed-pork-loin/ (may not work)