This neat and fanciful
roast—with a sausage in the middle! —will become an
entertaining favorite. Try smoking this roast on a covered grill
and slicing for sandwiches. Serve with scalloped potatoes, buttered
peas with fresh mint, and dinner rolls.
Sausage-Stuffed
Pork Loin Roast with Apricot-Mustard Glaze
- 4 to 5 pound boneless
single loin pork roast
1 pound fully-cooked smoked pork sausage, wrapped tightly in
foil and frozen
- 6 tablespoons apricot
jam
2 tablespoons Dijon-style mustard
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
- Heat oven to 350 degrees
F.
- Insert long slicing knife
into center of face of pork loin, piercing loin clear through
center. Withdraw knife and insert again into face of loin, at
an angle perpendicular to the first cut (creating an “x”
in the face of the pork loin).
- Unwrap frozen smoked sausage.
Holding loin in one hand and sausage in other, force sausage
into the loin through the “x” cut in the face of the
loin. If sausage is longer than loin, trim off excess sausage
and reserve for another use.
- Place sausage-stuffed
roast on rack in shallow pan. Roast for 35 minutes.
- In small bowl, stir together
remaining ingredients and brush over roast. Continue to roast
for 15 to 20 minutes more, brushing occasionally with glaze mixture
from bottom of pan. Remove from oven when internal temperature,
measured with a meat thermometer inserted into loin is 150 to
155 degrees F. (Be careful to insert thermometer probe into loin,
not into sausage).
- Remove from oven; let
rest 10 minutes before slicing to serve.
Serves 20.
Wine Suggestion: For a
white, chill a Gewurztraminer or a Riesling; for a red wine,
pour a Zinfandel.
Nutrition Facts
Calories 230 calories
Protein 26 grams
Fat 12 grams
Sodium 400 milligrams
Cholesterol 70 milligrams
Saturated Fat 4 grams
Carbohydrates 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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