Subj : BH&G 2266
To   : ALL
From : DAVE DRUM
Date : Wed Mar 31 2021 16:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Sausage & Herb-Stuffed Pork Loin
 Categories: Pork, Breads, Herbs, Vegetables
      Yield: 9 Servings
 
      4 tb Extra-virgin olive oil
    1/3 c  Fine chopped onion
      1 lb Bulk hot or sweet Italian
           - sausage
    1/2 c  Panko or coarse bread
           - crumbs
      2 tb Chopped fresh basil
      4 lb Center-cut boneless pork
           - loin
      2 tb Chopped fresh rosemary
      2 cl Garlic; minced
 
  In a large skillet, heat 1 tbsp oil over medium-high heat.
  Add onion and cook, stirring frequently, 2 minutes.
  Crumble sausage into skillet and cook, breaking up with a
  fork, until browned, about 5 minutes. Stir in panko and
  basil; cook 1 minute more. Let cool, then finely chop.
  
  Rinse pork and pat dry. Cut a 3" deep horizontal slit,
  leaving 1/2" uncut at each end, down center of pork,
  creating a pocket. Stuff sausage mixture into pocket.
  Tightly tie pork with kitchen string to enclose stuffing.
  Transfer to an airtight container; generously season with
  salt and pepper. In a small bowl, combine remaining 3 tbsp
  oil, the rosemary and garlic; spread over pork, seal
  container and refrigerate at least 4 hours or overnight.
  
  Let pork stand at room temperature while preparing grill.
  Heat grill to medium (or heat oven to 500ºF/260ºC).
  
  Grill pork, turning every 10 minutes, 25 to 30 minutes (or
  roast in oven 50 minutes to 1 hour). Transfer to a cutting
  board and let stand 5 minutes before carving into 3/4"
  thick slices.
  
  Makes 8 to 10 servings.
  
  Ladies home Journal | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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