Sausage Stuffed Pork Loin Recipe
A recipe from the Most Reverend Bishop Larry J. Kulick
I jokingly say that if you are on a diet, don’t make or eat it and if you are watching your cholesterol, don’t make it or eat it! But really, everyone needs to splurge. This is a great fall and winter dinner to serve.
Cook sausage over medium heat until no longer pink. Remove oil to another pan and add onion, celery and red pepper and sauté until soft; add garlic and seasoning. Cook for another five minutes. Cool with cooked sausage.
When mixture is cool, add ricotta and Parmesan cheese, dry breadcrumbs, well drained frozen spinach and eggs. Set aside and refrigerate.
Starting about a third in from one side of the roast, make a length-wise slit in the roast to within a 1/2 inch from the bottom. Turn roast over and repeat. Roast should be open flat. Lightly pound roast with a meat tenderizer to make even. About 3/4 inches thick.
Season roast on both sides with salt, pepper, thyme, and rosemary.
Spread sausage mixture within 1 inch of the ends
and roll “jelly roll” style.
Secure the meat with skewers or the meat can be tied.
Place seam side down in a roasting pan. Lightly rub with oil. Season again if needed. You can also dust with paprika to help brown the roast.
Add wine and stock to roasting pan and cover.
Bake 30 minutes at 350° covered. Uncover roast and
bake another 45 to 60 minutes more until browned.
Internal temperature of the roast should be 160°.
Let stand for 15 to 20 minutes before slicing.
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