↞ recipe box start page
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 small yellow onion, finely chopped
3 hot or sweet fresh Italian sausages,
casings removed
1/2 cup panko or coarse bread crumbs
2 Tbsp chopped fresh basil
1 4-lb center cut boneless pork loin roast
2 Tbsp chopped fresh rosemary
2 cloves garlic, minced
salt and freshly ground black pepper
In a large skillet, heat 1 Tbsp of the oil over medium-high heat. Add the onion; cook for 2 minutes, stirring constantly. Crumble the sausage into the skillet and cook until brown, breaking meat up with a fork as it cooks. Stir in the panko and basil; cook for 1 minute more. Let cool, then finely chop the sausage mixture.
Cut a vertical slit down the center of the pork roast, creating a 3-inch deep pocket and leaving about 1/2 inch uncut at each end. Stuff the sausage mixture into the pocket. Wrap kitchen twine tightly around the roast to enclose the stuffing. Place the roast in a roasting pan and season generously with salt and pepper. In a small bowl, stir together the remaining 3 Tbsp oil, the rosemary, and garlic; coat the roast with herb mixture. Cover roast with plastic wrap and chill for at least 4 hours or overnight.
Let the roast come to room temp while you prepare the grill for medium direct heat or preheat the oven to 500F. Grill or roast the pork for 25-30 minutes or until an instand-read thermometer inserted in the thickest part of the roast registers 145F, turning the roast every 10 minutes. Transfer roast to a cutting board and let stand for 5 minutes before carving.
makes 8-10 servings
view more member recipes
Sausage and Herb-Stuffed Pork Loin
view my recipes
print
save
Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/4 cup olive oil
1 small yellow onion, finely chopped
3 hot or sweet fresh Italian sausages,
casings removed
1/2 cup panko or coarse bread crumbs
2 Tbsp chopped fresh basil
1 4-lb center cut boneless pork loin roast
2 Tbsp chopped fresh rosemary
2 cloves garlic, minced
salt and freshly ground black pepper
In a large skillet, heat 1 Tbsp of the oil over medium-high heat. Add the onion; cook for 2 minutes, stirring constantly. Crumble the sausage into the skillet and cook until brown, breaking meat up with a fork as it cooks. Stir in the panko and basil; cook for 1 minute more. Let cool, then finely chop the sausage mixture.
Cut a vertical slit down the center of the pork roast, creating a 3-inch deep pocket and leaving about 1/2 inch uncut at each end. Stuff the sausage mixture into the pocket. Wrap kitchen twine tightly around the roast to enclose the stuffing. Place the roast in a roasting pan and season generously with salt and pepper. In a small bowl, stir together the remaining 3 Tbsp oil, the rosemary, and garlic; coat the roast with herb mixture. Cover roast with plastic wrap and chill for at least 4 hours or overnight.
Let the roast come to room temp while you prepare the grill for medium direct heat or preheat the oven to 500F. Grill or roast the pork for 25-30 minutes or until an instand-read thermometer inserted in the thickest part of the roast registers 145F, turning the roast every 10 minutes. Transfer roast to a cutting board and let stand for 5 minutes before carving.
makes 8-10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Sausage And Herb-stuffed Pork Loin
by ICOOK2
1/4 cup olive oil 1 small yellow onion, finely chopped 3 hot or sweet fresh Italian sausages, casings removed 1/2 cup panko or coarse bread crumbs 2 Tbsp chopped fresh basil 1 4-lb center cut
by ICOOK2
1/4 cup olive oil 1 small yellow onion, finely chopped 3 hot or sweet fresh Italian sausages, casings removed 1/2 cup panko or coarse bread crumbs 2 Tbsp chopped fresh basil 1 4-lb center cut
Herb-roasted Pork Loin
by sgre52160
For pork: 1 (4 to 4 1/2-pound) boneless pork loin roast, trimmed 2 tablespoons plus 1 teaspoon olive oil, divided 6 rosemary sprigs, divided 8 large thyme sprigs, divided 8 sage sprigs, divided
by sgre52160
For pork: 1 (4 to 4 1/2-pound) boneless pork loin roast, trimmed 2 tablespoons plus 1 teaspoon olive oil, divided 6 rosemary sprigs, divided 8 large thyme sprigs, divided 8 sage sprigs, divided
Herb, Garlic And Bacon Pork Loin
by sgre52160
1 (5 pound) pork loin roast 1 tbsp. olive oil 1 pound sliced bacon 3 cups chicken stock 1 tbsp. dried rosemary 1 tbsp. dried thyme 6 fresh basil leaves 6 fresh sage leaves 4 cloves g
by sgre52160
1 (5 pound) pork loin roast 1 tbsp. olive oil 1 pound sliced bacon 3 cups chicken stock 1 tbsp. dried rosemary 1 tbsp. dried thyme 6 fresh basil leaves 6 fresh sage leaves 4 cloves g
Herb-and-garlic Pork Loin Roast
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
by sgre52160
1/4 cup olive oil 6 cloves garlic, minced 2 tbsp snipped fresh basil 2 tbsp snipped chives or chopped green onion 2 tsp chili powder or 1/4 tsp ground red pepper 1 tsp snipped fresh sage or
Herb Crust Pork Loin With Onion Gravy
by sgre52160
1 center-cut loin of pork, on the bone, weighing about 4 lbs The seasoning paste: 2 tbsp butter 1 tsp finely chopped garlic 1/2 cup flour 1 tsp dry ground mustard, dried sage and thyme 1/2 tsp
by sgre52160
1 center-cut loin of pork, on the bone, weighing about 4 lbs The seasoning paste: 2 tbsp butter 1 tsp finely chopped garlic 1/2 cup flour 1 tsp dry ground mustard, dried sage and thyme 1/2 tsp
view more member recipes
related CDKitchen recipes
Pork Loin in a Bag
Sausage Stuffed Jalapenos
Roast Pork Loin
Roast Loin of Pork Californy
Savory Pork Roast
Granny's Old Fashioned Pork Sausage
Pineapple-Cranberry Pork Loin
Simple Savory Pork Roast
Brazilian Roasted Pork Loin
Herb Rubbed Pork Chops