Ingredients
1/4 cup Dijon mustard2 tablespoons apricot preserves1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 tablespoon minced fresh thyme or 1 teaspoon dried thyme3 garlic cloves, minced2 boneless pork loin roasts (2 pounds each)1 teaspoon salt1 teaspoon pepper4 fully cooked andouille sausage links (about 1 pound)12 bacon strips1/2 cup chicken broth1/2 cup white wine or additional chicken broth
Preparation
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 in. 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, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks.
