Sausage-Stuffed Pork Loin Roast
with Apricot-Mustard Glaze
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.
1 (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, packed
1 teaspoon crushed red pepper flakes
- Preheat oven to 350°F (175°C)
- 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°F to 155°F (approximately 65°C). (Be careful to insert thermometer probe into loin, not into sausage).
- Remove from oven; let rest 10 minutes before slicing to serve.
Makes 16 to 20 servings.
Recipe and photograph provided courtesy of National Pork Board.