Sausage And Bacon Stuffed Pork Loin
4 pounds pork loin roast -- approximately
1 1/2 cups panko bread crumbs
1 cup sweet onion -- diced
1 apple -- peeled and diced
1 large bag frozen spinach leaves -- thawed and
1/2 pound spicy sausage
1/2 pound smoked bacon -- cut up and fried brown
2 eggs -- lightly beaten
3 tablespoons brown sugar
1 teaspoon cumin
How to make it
Preheat oven to 450F.
Butterfly the roast. I trimmed excess fat off of the roast
which was about one third of a whole pork loin. I made
one cut about an inch from the top, stopping about 3/4
of an inch from the end. I folded that piece back and
then made another cut back through the thicker piece,
folding it back. This resulted in a piece of pork about
an inch thick and about 18-20 inches long.
I then pounded the pork with a meat
mallet evening out the piece to about 1/2 inch thick all
Sprinkle about half of the panko bread crumbs over
the pork slab and combine the rest of the panko with
the onion, apple, spinach, sausage, and bacon. Mix
thoroughly and then stir in the beaten eggs.
Spread the stuffing mixture over the pork slab up to
about 1/2 inch from the edges and about 1/2 inch
deep (roughly). Carefully roll the pork slab up, as you
would a jelly roll cake. Tie rolled roast with string in 4
places around the roast and once around the long
|ready to Roll|
Combine the brown sugar and cumin and rub it over
the top and sides of the rolled pork roast.
Place the rolled roast in a heavy baking pan or dish.
Add about 1/2 inch of water to the pan and bake at
450F for about 30 minutes. Check the water (do not let
the pan cook dry) and reduce the temperature to
375F. Continue cooking until the internal temperature
reaches 165F. Check the water lever occasionally
during this period. If the meat begins to brown too
much, cover with foil until done.
|all tied up|
Remove from pan to a cutting board and let rest for
about 15 minutes. Remove strings, slice carefully and
arrange pieces on a serving platter. Serve at once.