Sausage Stuffed Pork Loin

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From Cook's Country, October/November 2010
Ingredients
1 2 1/2 - 3 pound boneless pork loin, fat scored lightly
1 teaspoon salt
1 teaspoon sugar
1 1/2 pounds bulk pork sausage
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 slice hearty white sandwich bread, torn into pieces
1/2 cup shredded cheddar cheese
1 large egg, lightly beaten
1 teaspoon pepper
 
Directions
1. PREPARE ROAST:
Butterfly pork roast. (Starting about 3/4-inch from the bottom of the roast, cut horizontally, stopping 1/2 inch before the edge of the roast. Cut into the thicker half, starting about 3/4 inch from the bottom of the roast and stopping 1/2 inch before the edges. That is, 2 cuts total, resulting in 3 flat sections.)
2. Pat pork dry with paper towels and rub all over with salt and sugar. Transfer to large Ziplock bag and refrigerate for 1 hour or up to 4 hours.
3. MAKE FILLING
Cook sausage in large skillet over medium high heat until no longer pink, about 5 minutes. Ad garlic and pepper flakes and cook until fragrant, about 30 seconds. Using slotted spoon, transfer sausage to food processor and pour off all but 1 tablespoon far grom pan. Add bread, cheese, and egg to processor and pulse until coarsely ground; set aside. 
4. ROLL AND BROWN:
Line rimmed baking sheet with foil. Adjust oven rack to lower middle position and heat oven to 325 degrees. Remove pork from bag and pat dry with paper towels. Arrange pork, fat cap down, on work suface. Cover surface of meat with processed sausage mixture, leaving 1/2-inch borer on all sides. Roll tightly, then tie roast at 1-inch intervals with kitchen twine. Season with pepper. Heat reserved fat in skillet over medium high heat until just smoking. Brown roast on all sides, about 10 minutes. Transfer pork, fat side up, to wire rack set inside prepared baking sheet.
5. ROAST PORK
Roast until thickest part of meat registers 140 degrees, 50 to 60  minutes. Transfer pork to carving board, tent with foil, and let rest 20 minutes. Remove twine. Cut into 1/2-inch thick slices and serve.
 




Sarah Dahl

Member since Jan 2010

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