| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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 degree F. oven for 20 minutes per pound or until meat thermometer registers 155 to 160 degrees F.
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, The Other White Meat.

||| Save this Recipe on Delicious |||