Sausage-Stuffed Pork Loin

24 comments

Appears in Cook's Country October/November 2010

Stuffing a bland pork loin with sausage is a smart path to more flavor-if we could just keep the loin from drying out.

SERVES 6 to 8

TIME 1¾ hours, plus 1 hour marinating and 20 minutes resting

Sausage-Stuffed Pork Loin

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 precooke...

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