Sausage-Stuffed Pork Roast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Iâm a truck driver that loves to cook (much to my wifeâs delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too. 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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
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