SAUSAGE AND APPLE STUFFED PORK ROAST
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
- In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
- Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
- Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
SAUSAGE-STUFFED PORK ROAST
I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
SAUSAGE STUFFED PORK LOIN
Make and share this Sausage Stuffed Pork Loin recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For pork loin:.
- Make a pocket in the loin, making sure not to cut all the way through.
- Coating:.
- Grind all ingredients in grinder.
- Stuffing:.
- Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
- Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Nutrition Facts : Calories 230.3, Fat 16.1, SaturatedFat 6, Cholesterol 58.8, Sodium 269.1, Carbohydrate 2, Fiber 0.6, Sugar 0.6, Protein 18.8
More about "sausage stuffed pork loin recipes"
SAUSAGE AND SPINACH-STUFFED BONE-IN PORK LOIN - FOOD …
From foodnetwork.com
Author Jeff MauroSteps 6Difficulty Intermediate
ITALIAN SAUSAGE, SPINACH AND MUSHROOM STUFFED PORK
From dixiechikcooks.com
SAUSAGE STUFFED PORK TENDERLOIN RECIPE | TASTEOFBBQ.COM
From tasteofbbq.com
BACON WRAPPED SAUSAGE STUFFED PORK TENDERLOIN
From hwcmagazine.com
SAUSAGE STUFFED PORK TENDERLOIN - KETO COOKING WINS
From ketocookingwins.com
SAUSAGE-STUFFED PORK TENDERLOIN WITH CREAMY MUSTARD …
From canadianliving.com
10 BEST SAUSAGE STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
ITALIAN SAUSAGE-STUFFED PORK LOIN WITH MARINARA SAUCE
From olymel.com
SAUSAGE-STUFFED PORK LOIN | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
5/5 (2)Category Main Courses, RoastsServings 6-8
10 BEST SAUSAGE STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
10 BEST SAUSAGE STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.co.uk
SAUSAGE STUFFED PORK LOIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
STUFFED PORK TENDERLOIN WITH MUSHROOM MARSALA SAUCE
From askchefdennis.com
ITALIAN SAUSAGE STUFFED PORK LOIN WITH SPINACH | PREMIO RECIPES
From premiofoods.com
SAUSAGE-STUFFED BACON-WRAPPED PORK ROAST RECIPE | ONTARIO PORK
From ontariopork.on.ca
STUFFED PORK LOIN - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
10 BEST SAUSAGE STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
SAUSAGE STUFFED PORK LOIN RECIPE - THE CATHOLIC ACCENT
From theaccentonline.org
You'll also love