Рецепт Sausage, Apple & Goat Cheese Stuffed Pork Loin

by Gregs Kitchen

This year Christmas was not the traditional ham that I have grown up with and believe I’ve had every year that I can remember.  I did stay in the pork family, but this year I decided to take it up a notch or two.  I had initially planned on a beautiful crown roast but when I saw the selection at the market (not that I waited till the last minute or anything) I knew I couldn’t serve any of those to my guests.  I mean they were so small and very mis-shapened. I did see a very nice pork loin so I decided to just go with that and then stuff it with some sort of tasty filling.  I have never been much of a “serve it simple” kind of guy.  I figure if you can take it up a notch or two then you should.  Especially at the holidays.  Don’t get me wrong.  This isn’t a recipe just for a special occasion.  This is a recipe that can make any dinner a special occasion. So without boring you all any further with my rambling.  Here is my Sausage, Apple and Goat Cheese Stuffed Pork Loin. Ingredients: 2 tablespoons olive oil One 3-4 lb. pork loin 2 apples cored and diced (I used Golden) 1/2 – 3/4 lb ground sausage 1 teaspoon garlic powder 1 teaspoon ground rosemary 1 teaspoon ground thyme 1 teaspoon dried basil 1/2 teaspoon red pepper flakes (optional) 3-4 ounces goat cheese salt and pepper Directions: Add the olive oil to a large skillet and heat over medium high. Add the ground sausage, diced apple and the herbs.  Cook for 5-7 minutes until pork is cooked and apples are softened.  Then remove from heat and set aside to cool somewhat. While your sausage/apple mixture is cooking, you need to spiral cut your pork loin by making your first cut, cut approximately 1/4 inch from the top of the loin all the way from one end to the other.  Next, slowly cut in a spiral around the loin, keeping the “flap” that you are creating approximately 1/4 thick. Do this slowly, making small cuts and “unrolling” your loin as you go.   If you take your time, you’ll likely surprise yourself. Don’t worry if you get a small hole or slit, it will just be rolled up inside anyways. Once your pork loin is “jelly roll cut”, lay it out flat and cover it with a bit of plastic wrap.  You can now pound it a bit more flat.  Be gentle not to tear any of it apart.  Season with salt and pepper. Break the goat cheese up evenly over the surface.   Followed next by the sausage/apple mixture (oops, I forgot to get a picture, sorry) leave about 1 inch all the way around so stuffing mixture stays in the loin when rolled. Now roll it up like you would a jelly roll.  Once rolled, tie with cooking twine to keep it all together. Now I like to sear mine off in a hot cast iron skillet before placing it in the oven.  I love the extra taste the browning gives the loin. Place in a preheated 375­°F oven and bake for 90 minutes or internal temperature reaches 160°F. Once it reaches temperature, remove from oven and let rest (covered loosely with foil) for 15-20 minutes. Slice in 1/2 inch to 1 inch slices and serve. 120 total views, 120 views today You may like these recipes too: Giblet Gravy, true southern tradition Strawberry-Cream Cheese Pastries English Toffee Blondie’s Texas Sheet Cake Mango Pineapple Freeze Southern Potato Pancakes