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
- Cut deep slits between
ribs of roast, without cutting through the opposite side. Sprinkle
each pocket lightly with salt.
- 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.
- Place roast on rack in
a shallow roasting pan. Sprinkle surface of roast with Italian
seasoning. Insert meat thermometer in thickest part of roast.
- 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).
- 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®.
