Sausage Stuffed Pork Roast

By á-2421

Ingredients

• 1½ pounds bulk pork sausage
• ½ cup dry bread crumbs
• ½ cup ricotta cheese
• ½ cup shredded carrot
• 6 minced garlic cloves
• 1 T dried parsley flakes
• 1 boneless whole pork loin roast (3-4 lbs)
• ½ tsp salt
• 1/8 tsp pepper
• 2 T oil

Preparation

Step 1

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to 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 within ½ inch of bottom. Turn roast over and make another lengthwise slit, starting from about 1 third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to ¾ inch thickness. Remove plastic wrap. Spread sausage mixture over meat to within 1 inch of edges. Sprinkle with salt and pepper. Roll up jelly-roll style, starting with the 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 and bake 60-70 minutes longer or until meat thermometer reads 160. Discard toothpicks. Let stand 10-15 minutes before slicing.