Sausage-Stuffed pork roast

Sausage-Stuffed pork roast

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    pounds bulk pork sausage

  • ½

    cup dry bread crumbs

  • ½

    cup ricotta cheese

  • ½

    cup shredded carrot

  • 6

    garlic cloves, minced

  • 1

    tablespoon dried parsley flakes

  • 1

    boneless whole pork loin roast (3 to 4 pounds)

  • ½

    teaspoon salt

  • teaspoon pepper

  • 2

    tablespoons canola oil

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a meat thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing. Yield: 12-14 servings.


Nutrition

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