Sausage-Stuffed Pork Loin Roast

Name: Sausage-Stuffed Pork Loin Roast
Total time: 8100 s
Yield: 10 servings
Ingredients: 5 pounds pork loin center roast, bone-in; 1/2 teaspoon salt; 1/2 pound italian sausage; 1 zucchini small, diced; 1/4 teaspoon fennel seeds crushed; 3 ounces tomato paste; 1/2 teaspoon italian seasoning

Pork

7Ingredients

540Calories

2Hours

Ingredients

servings:

5 pounds pork loin (center roast, bone-in)
1/2 teaspoon salt
1/2 pound italian sausage
1 zucchini (small, diced)
1/4 teaspoon fennel seeds (crushed)
3 ounces tomato paste
1/2 teaspoon italian seasoning

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Directions

1Cut deep slits between ribs of roast, without cutting through the opposite side. Sprinkle each pocket lightly with salt. Remove sausage from casing; discard casing. Cook sausage in skillet until brown; drain drippings. Combine sausage, zucchini, fennel seed and tomato paste; mix well. Pack stuffing into slits. Place roast on rack in a shallow roasting pan. Sprinkle surface of roast with Italian seasoning.
2Roast in a 350 degree F. oven for 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes before carving.

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