We showed you how to select a pork loin, and then how to clean it up. A perfect use for the “tail” which is the end that goes from thick to thin, is to make a roast, and better yet, why not make it a stuffed roast.
This version of the stuffed roast features fresh spinach, sour dough bread and an herb crust. Perfect with a sauce or just by itself.
Italian Stuffed Pork Loin with Herb Crust
Note: Always make sure to use a thermometer on your stuffed meats. The stuffing should reach a final temperature of 165°F.
|Pork Loin Roast
Sweet Onion, small dice
Fresh Chopped Garlic
Sausage (I used Italian and hot mixed)
Sour Dough Bread (or any firm bread), dice 1/2″ cubes
- Preheat oven to 425°F
- Saute the onions and garlic in the olive oil until translucent.
- Add the sausage (remove from casing if needed) and cook, breaking it up.
- When the sausage cooked through, add the spinach and lightly saute for about 2 minutes.
- In a large mixing bowl put the Sour Dough and then fold in the spinach and sausage into the cubes.
- Once distributed evenly, add the Parmesan and beaten egg and fold in together. Set aside.
- Cut the pork loin from the side to open it up like a book. Pound with a mallet until the thickness is uniform, then lightly salt the interior side of the meat.
- Place stuffing in the center of the pork, then gently roll, trying to fit stuffing and make the ends of the pork meet.
- Truss the roast like we showed you here with string or bands.
- Coat the outside of the roast with olive oil, then press the herb crust (See below) onto the outside, coating evenly.
- Place in the oven for 425° for 25 minutes, then drop the temperature to 350° for about an hour, but check your thermometer and finish when it reaches 165° internally.
- Let the roast rest for about 10 minutes, then slice into slices and serve!
Peppercorns (Mixed preferred)
- Mix dry ingredients in a coffee grinder, (or a small food processor)
- Pulse or grind until small, but not powder, about 30 seconds.
- Remove and in a bowl add in the Olive Oil to make a paste you can press onto the meat.