Sausage-Stuffed pork roast

By GmaJan12

Ingredients

• 1-1/2 pounds bulk pork sausage
• 1/2 cup dry bread crumbs
• 1/2 cup ricotta cheese
• 1/2 cup shredded carrot
• 6 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil

Details

Servings 12

Preparation

Step 1

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.