Name: Sausage-Stuffed Pork Roast
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1-1/2 pounds bulk pork sausage -; 1/2 cup dry bread crumbs -; 1/2 cup ricotta cheese -; 1/2 cup shredded carrot -; 6 garlic cloves, minced -; 1 tablespoon dried parsley flakes -; 1 boneless whole pork loin roast (3 to 4 pounds) -; 1/2 teaspoon salt -; 1/8 teaspoon pepper -; 2 tablespoons canola oil -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sausage-Stuffed Pork Roast

1. 1-1/2 pounds bulk pork sausage -

2. 1/2 cup dry bread crumbs -

3. 1/2 cup ricotta cheese -

4. 1/2 cup shredded carrot -

5. 6 garlic cloves, minced -

6. 1 tablespoon dried parsley flakes -

7. 1 boneless whole pork loin roast (3 to 4 pounds) -

8. 1/2 teaspoon salt -

9. 1/8 teaspoon pepper -

10. 2 tablespoons canola oil -

How to cook deliciously - Sausage-Stuffed Pork Roast

1. Stage

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside.

2. Stage

Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap.

3. Stage

Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast.

4. Stage

Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.