Creole Stuffed Pork Loin Courtesy Of: Sysco Corporation Creole Stuffed Pork Loin 24 servings 4 oz Wholesome Farms butter 1 oz each Sysco Imperial onion, celery, bell pepper, finely chopped 1 tsp Minced garlic 12 oz Sweet potato, peeled, diced 8 oz Tart apple, peeled, cored, diced 4 oz Sysco Classic smoked sausage, diced, such as andouille 1 lb Sysco Classic hot pork sausage, cooked, crumbled 2 oz Seasoned bread crumbs 2 5-lb Boneless pork loin roasts To taste Salt, Black pepper 1 cup Sweet and sour sauce 1/4 cup Bourbon 2 tsp Fresh mint leaves, minced Sysco Classic pure honey, to taste (optional) Melt butter in skillet; add onion, celery, bell pepper and garlic. Cook vegetables until softened. Add sweet potato, apple and smoked sausage; cook until potato tests tender. Add cooked sausage and bread crumbs. Stir over heat until bread crumbs are well-moistened. Set aside.

Cut horizontal slice through each roast. Stuff each with 1 lb. stuffing; truss the roasts. Season outside of meat with salt and pepper. Roast at 350 degrees 1-1/2 to 2 hours until pork tests medium.

Combine sweet & sour sauce, bourbon, mint and honey in bowl. Mix until smoothly blended. Brush glaze over roasts 2 to 3 times during baking.

Portion 6 oz. sliced stuffed pork for each serving. Serve with wild rice pilaf and sautéed or steamed miniature vegetable medley.