Our Awesome Travels

Our Awesome Travels
Taken In Quartzsite Arizona Dec 7th 2015

Thursday, June 07, 2012

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 
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. 

And Enjoy!
very tasty


  1. You are certainly quite a cook. Did you do that in your other life?

    1. I has a small restaurant for 10 years, where I did all the cooking, Breakfast, lunch and dinner including pizza, fish and chips, submarines and special roast dinners.


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