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 Sausage and Bacon Stuffed Pork Loin Roast



  Butterflying the Pork Loin Roast

This was a piece of pork loin about 12 inches long.  The first cut is made about 1/3 down from the top, stopping about an inch from the opposite side.  That flap is then folded over.  The second cut begins where you stopped the first cut and goes down about another third of the roast, then the cut turns back toward the side your started from, stopping about an inch from that side.  That flap is folded out so you now have a rectangle of pork loin.  Place it between sheets of clear plastic wrap and pound it until it is uniformly about one-half inch thick    Now it is ready for your stuffing.



To Recipe


 * Exported from MasterCook *

Sausage and Bacon Stuffed Pork Loin

Recipe By : Art Guyer
Serving Size : 8 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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 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. (See my rough sketch!) I then pounded the pork with a meat mallet 
evening out the piece to about 1/2 inch thick all over.

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. 

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, about another 1-1/2 hours. Check 
the water lever occasionally during this period. If the meat begins to brown 
too much, cover with foil until done. 

Remove from pan to a cutting board and let rest for about 10 minutes. Slice 
carefully and arrange pieces on a serving platter. Serve at once.

NOTES : I made and served this on January 29, 2008. Everyone in the family 
enjoyed it. 

S(Formatted in MC by): "Art Guyer"

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