Sausage-Stuffed Pork Loin

From Cook's Country | October/November 2010

Why this recipe works:

While developing our recipe for Sausage-Stuffed Pork Loin , we realized that the sausage needed to cook to 165 degrees to be safe to eat, whereas pork loin is at its juicy best at a mere 145 degrees. To fix the discrepancy, we used precooked sausage for the filling. To mimic the effects of… read more

While developing our recipe for Sausage-Stuffed Pork Loin , we realized that the sausage needed to cook to 165 degrees to be safe to eat, whereas pork loin is at its juicy best at a mere 145 degrees. To fix the discrepancy, we used precooked sausage for the filling. To mimic the effects of brining, we rubbed salt and sugar onto the loin and let it sit while we prepared the stuffing. To prevent the stuffing from spilling out of the roast when we sliced it, we buzzed the browned sausage in the food processor to produce smaller chunks, and for extra insurance, we added egg and bread crumbs to act as binders. A little cheddar cheese added flavor to the stuffing and also helped bind it further.

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Serves 6 to 8

Cook the pork on a wire or V-rack; placed right on the baking sheet, the meat may seize, forcing the stuffing out of the roll.

Ingredients

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