Stuffed Whole Loin Of Pork
- 1/4 cup freshly-grated Parmesan cheese
- 5 cups dried bread crumbs
- 1 cup chopped fresh parsley
- 1 stick butter
- 1 large white onion minced
- 1 cup minced celery
- 1 1/2 cups chicken broth
- 1 pound lean ground sausage browned, drained, and crumbled
- 2 eggs lightly beaten
- 1 whole boneless loin of pork deep pockets
- cut every 2" or so
- 2 tablespoons butter
- 1 cup apricot jam
In a large bowl, place the Parmesan cheese, bread crumbs, and parsley. Mix the ingredients together and set them aside.
In a large skillet, place the stick of butter and heat it on medium until it is melted and hot. Add the onions and celery, cook them for 5 minutes, or until the onions are translucent. Reduce the heat to low. Add the chicken broth and sausage, and cook them for 10 minutes on low heat. Add the contents of the skillet to the bread crumb mixture and mix them together well. Add the eggs and blend them in well. Cover the bowl and refrigerate the dressing for 1 hour, or until it is cool.
Preheat the oven to 350 degrees. Loosely stuff several tablespoons of the dressing in each pocket of the pork loin (do not overstuff because the stuffing will expand as it cooks). On a rack in a large baking pan, place the stuffed pork loin. Add 1 inch of water to the bottom of the pan. On the dull side of the aluminum foil, rub on the 2 tablespoons of butter. With the buttered side next to the meat, make a tent of the foil and place it over the pork, being careful not to let the foil touch the meat.
Roast the pork loin for 1 1/2 hours or until it is done. Remove the foil and discard it. Brush the pork loin with the apricot jam. Return the roast to the oven and cook it for 10 minutes more or until the jam is bubbly.
This recipe yields 8 to 10 servings.