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Conecuh Sausage Stuffed Pork Loin




Source of Recipe


WKRG
Conecuh Sausage Stuffed Pork Loin

1 Pork Loin +-8" Long

1 Piece Conecuh Sausage about the same length

Season Salt, Black Pepper, Granulated Garlic, Rubbed Sage to Taste

+- 1 cup water

+- 1 Tbsp. Cornstarch

Directions 1. Pierce loin with long thin knife all the way through the center of the loin the long way. Insert – cram sausage in the hole you just made, season to taste. Place on baking pan and place in 350* oven for 45 to 75 minutes until internal temperature is 170*. Remove roast from pan and let rest 15 – 20 minutes saving juice. Mix cornstarch with 3 Tbsp. water and deglaze pan with remaining water over heat and scraping "fond" or pan drippings. Slice loin to desired thickness adding the juice to drippings. Strain drippings, bring to a boil remix cornstarch and add to drippings while whisking. Serve pan gravy over sliced loin.

Directions 2. Pierce loin with long thin knife all the way through the center of the loin the long way. Insert – cram sausage in the hole you just made, season to taste. Place loin on INDIRECT fire on grill turning every 8 – 10 minutes until internal temperature is 170*. Let rest 10 to 15 minutes, slice to desired thickness and serve. You may want to drizzle the juices released from slicing over the sliced loin.