Sausage-Stuffed Pork Loin
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Appears in 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 precooke...