Give your guests a reason to celebrate. This stuffed roast is showy and tasty.

Sausage-Stuffed Pork Loin Roast

4 to 5 pound bone-in pork center loin roast
1/2 teaspoon salt
1/2 pound Italian sausage
1 small zucchini, diced
1/4 teaspoon fennel seed, crushed
1/2 of a 6-ounce can tomato paste
1/2 teaspoon Italian seasoning

1. Cut deep slits between ribs of roast, without cutting through the opposite side. Sprinkle each pocket lightly with salt.
2. Remove sausage from casing; discard casing. Cook sausage in skillet until brown; drain drippings. Combine sausage, zucchini, fennel seed and tomato paste; mix well. Pack stuffing into slits.
3. Place roast on rack in a shallow roasting pan. Sprinkle surface of roast with Italian seasoning. Insert meat thermometer in thickest part of roast.
4. Roast in a 350°F (175°C) oven for 20 minutes per pound or until meat thermometer registers 155°F to 160°F (approximately 65°C to 70°C).
5. Let roast stand for 10 minutes before carving to allow juices to set.

Serves 10.

Nutrition Facts: Calories 225 calories Protein 30 grams Fat 10 grams Sodium 390 milligrams Cholesterol 79 milligrams

Recipe provided courtesy of Pork, Be Inspired®.