Sausage Stuffed Pork Roast
I stuffed this Center Cut Pork Loin Roast with Broccoli Rabe & Provolone Sausage & slow cooked it for 4 hours. Tender, juicy & delicious it was!
Ingredients:
-1 center cut pork roast (I used a 4 lb)
- 6 Italian Sausage (I used Broccoli & Provolone stuffed sweet sausage with NO FENNEL! I HATE FENNEL!
- 1/4 cup of Saratoga Olive Oil
-1 bag of Fresh baby spinach
-1/2 white onion
- 1/2 cup chopped celery
- Sea Salt & Pepper
- 1 cup feta cheese
- 1 1/2 cup glueten free bread crumbs
- 1/4 cup fresh thyme
- 2 tbsp fresh rosemary
- 1/4 cup of Italian Seasoning
Preperation:
1- Remove the sausage from their casings & over medium heat, saute the sausage meat in the olive oil with the sea salt & pepper, the onion, the celery & the thyme until the pork is cooked through & the meat becomes absent of any pink color.
2-Next, add in the spinach to the sausage mmixture & cook for another 3 to 5 mins or until the spinach wilts & then remove from the heat, place in a bowl.
3- Next, add in the bread crumbs & the feta cheese & mix all together well & set the mixture aside.
4- To prepare the roast, using a sharp pointed butchers knife, cut a pocket into the meat from one end of the roast almost to the other end, making sure to not cut all the way through & then sear the roast in a pan on all sides in a little bit of olive oil until lightly browned.
5- Next, stuff the sausage mixture into the pork roast pocket and tie off the open end with butcher twine to ensure that no stuffing leaks out during the roasting.
6- Then wrap the roast in parchment paper & then wrap it again in aluminum foil & place in a roasting pan in the oven at 225 degrees F for approximately 3 1/2 to 4 hours or until the meat reaches an interior temp of 145 degrees F.
7- Remove the roast from the wrap and slice into 1 inch thick pieces.
Enjoy with a glass of Smoke Eater Pinot Grigio imported from Friuli Italy!
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