Sausage-Stuffed Pork Loin

Name: Sausage-Stuffed Pork Loin
Yield: Serves 6 to 8
Ingredients: 2.5 pounds, pork loin roast, boneless (1 loin, 2 1/2 to 3 pounds), fat scored lightly; 1 teaspoon, salt; 1 teaspoon, sugar; 1 1/2 pounds, bulk pork sausage; 4 cloves, minced garlic; 1/2 teaspoon, red pepper flakes; 1 slice, hearty white sandwich bread, torn into pieces; 1/2 cup, shredded extra-sharp cheddar cheese; 1 , large egg, lightly beaten; 1 teaspoon, pepper

24 comments

Appears in Cook's Country October/November 2010

Main Courses

Pork

Roasts

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

SERVES6 to 8

TIME1¾ hours, plus 1 hour marinating and 20 minutes resting

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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