Sausage Stuffed Pork Loin Recipe

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.