This was my interpretation of the voting poll winner for a Mad Creations SausageStuffed Roast Pork Loin.
Roast pork loin is a little less forgiving when baking as it is a lot less fatty, so I dealt with this in a simple way….I stuffed the sucker with sausage, haha! Top it all off with some Dirty Gravy and serve with some Cauliflower Dauphinoise
Truth be told I love lean pork, so this was an easy piece of meat to work with.
I hope you enjoy
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Delicious unctuous pork loin!
- 1.5 kg pork loin butterflied
- 3 spiced sausages of choice I used Beak and Sons Gourmet Sausages
- 1 tsp fennel seeds
- 1 tsp za'atar seasoning
- Smoked sea salt and pepper
- Olive oil
Preheat oven to 220℃
Butterfly your pork, you do this by inserting a filleting knife from the back end of the loin cap, and running it along about an 1.5 cm thick through the meaty part of the loin until you have a large meat flat surface
Season the pork meat surface with salt and pepper
In a small bowl remove the skins of the sausages and mix then mince with fennel and za'atar
Slather on your stuffing mix to the seasoned pork, and roll your pork tightly and secure with kitchen twine in 3-4 areas
Score your pork skin and rub with oil and smoked sea salt
Place into oven for 25 minutes or until your pork skin has just started to harden
Turn the oven down to 190℃
Cook for a further 50 - 60 minutes, or 45 minutes per kg
Allow to rest for 25 minutes before cutting to serve