Sausage and Herb-Stuffed Pork Loin

Another tasty recipe from the new Deen Brothers cookbook. They got the idea from a sausage-stuffed turkey breast. I think I’ll use a turkey breast next time since I like turkey more than pork loin. If you prefer pork, though, go for it. Like I said…this tasted great! It’s a perfect dish for company, too. You actually are better off preparing everything to the point of grilling/roasting the night before.

Sausage and Herb-Stuffed Pork Loin
The Deen Brothers, Y’all Come Eat

Ingredients:
1/4 c. extra virgin olive oil
1 small yellow onion, finely chopped (approx. 1/3 c.)
3 hot or sweet fresh Italian sausages, casing removed
1/2 c. panko or coarse bread crumbs
2 TBSP chopped fresh basil
1 4-lb. center cut boneless pork loin
2 TBSP chopped fresh rosemary
2 cloves garlic, minced
salt and freshly ground black pepper

Directions:
1. In a large skillet, heat 1 TBSP of the oil over medium-high heat. Add the onion. Cook for two minutes, stirring constantly.  Crumble in the sausage and cook until brown, breaking up meat as it cooks.  Stir in panko and basil and cook one minute more.  Let cool, then finely chop mixture.

2. Cut vertical slit down center of the pork loin, creating a three-inch-deep pocket. Leave about 1/2 inch uncut at ends. Stuff the sausage mixture into the pocket. Wrap kitchen twine tightly around the pork loin to enclose the stuffing.  Place in a roasting pan and season generously with salt and pepper.

3. In a small bowl, combine the remaining 3 TBSP olive oil with the rosemary and garlic.

4. Coat the pork loin with the herb mixture. Cover with plastic wrap and chill for at least four hours, up to overnight.

5. Let the roast come to room temperature while you prepare the grill for medium direct heat. Alternatively, heat oven to 500 degrees.

6. Grill the pork for 30 minutes, turning every ten minutes, or until an instant-read thermometer inserted into the thickest part reads 145 degrees. If roasting, the meat will likely take longer. (My pork loin took nearly 50 minutes.)

7. Transfer to a cutting board and let rest five minutes before carving.