The company originated with a drive-in restaurant called "Parkette" in Charleston, West Virginia. Alex Shoenbaum opened the restaurant in 1947, then acquired a Big Boy franchise in 1951. Two years later, Shoenbaum renamed the Parkette "Shoney's Big Boy." During this time, Ray Danner was building a restaurant business in central Tennessee and opened his first Big Boy franchise in 1959 in Madison, Tennessee. He incorporated his privately owned company in 1968

Headquartered in Nashville, Tennessee, Shoney's, Inc., is one of the restaurant industry's most respected companies. As of 1998 the restaurant chain operated or franchised over 1,300 restaurants in 34 states, including Shoney's, Captain D's, and the Pargo's and Fifth Quarter specialty restaurants. The company owned 893 restaurants and franchised 494 others.




Stuffed Pork Loin

Stuffed Pork Loin with Sage Dressing
Machine Shed Restaurant Recipe

6 cups dry bread cubes
2 ribs celery, sliced
1 medium onion, chopped (about 1/2 cup)
1/4 cup (1/2 stick) butter
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1/2 to 1 cup chicken broth
1 boneless pork top loin roast  (about 2 1/2 pounds)

Preheat oven to 350 degrees. Spread the bread cubes in a shallow baking pan. Bake in preheated oven 10 to 12 minutes or until lightly toasted, stirring once or twice. Set aside. Leave oven on.

In a large skillet, cook the celery and onion in butter over medium heat until tender but not brown. Remove from heat. Stir in the sage, salt, poultry seasoning and pepper.

Place the bread cubes in a very large bowl; add the vegetable mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine. Set stuffing aside.

To stuff pork, cut a lengthwise slit in the pork roast, cutting almost through the roast. Spoon some of the stuffing into the slit. Tie the roast closed with kitchen string. Place the roast on rack in a shallow roasting pan. Spoon any remaining stuffing around roast. Cover the roast and stuffing with foil.

Roast in preheated oven 1 hour. Remove foil. Roast 35 to 45 minutes more or until internal temperate of meat registers 155 degrees. Cover and let stand 15 minutes. The meat's temperature will rise 5 degrees during standing time. Remove string and serve. Makes 8 servings.

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