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.
Sausage-Stuffed Pork Roast
Sausage-Stuffed Pork Roast
Prep Time
30 min
Cook Time
1 hour 45 min
Yield
14 servings
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 pan. Rub oil over roast.
- 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.
Nutrition Facts
1 slice: 267 calories, 16g fat (6g saturated fat), 70mg cholesterol, 358mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 24g protein.
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