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Sausage-Stuffed Pork Roast

 Sausage-Stuffed Pork Roast
I’m a truck driver that loves to cook (much to my wife’s delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
12-14 ServingsPrep: 30 min. Bake: 1-3/4 hours + standing

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

Directions

  • 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.
  • 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.
  • 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

2 of 2

Sausage-Stuffed Pork Roast (continued)

Directions (continued)

  • pan. Rub oil over roast.
  • Cover and bake at 350° for 45 minutes. Uncover; bake 60-70
  • minutes longer or until a meat thermometer reads 160°. Discard
  • toothpicks. Let stand for 10-15 minutes before slicing. Yield: 12-14
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 267 calories, 16 g fat (6 g saturated fat), 70 mg cholesterol, 358 mg sodium, 5 g carbohydrate, trace fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer