Pork Loin Roast stuffed with sausage and bacon

Sausage And Bacon Stuffed Pork Loin 

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 

drained 

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 

over. 

butterflied

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 

way. 

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. 

And Enjoy!

very tasty