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Sausage & Sage Pork Loin w/Baby Carrots




Source of Recipe


Internet


List of Ingredients




4 tablespoons (1/2 stick) unsalted butter
1/2 pound bulk pork sausage
4 celery ribs, diced
1 large yellow onion, diced
1 teaspoon minced garlic
1/4 cup fresh sage leaves, minced
3 fresh thyme springs, leaves minced
2 large eggs
2 cups chicken or vegetable stock
1 medium loaf dried bread, cut into 1/2-inch cube (8 cups of cubes)
Salt and freshly ground white pepper

For the pork loin:
One 2 1/2 to 3 pound pork loin, trimmed and butterflied
Salt and freshly ground white pepper
1/4 cup vegetable oil
1 large onion, sliced
2 celery ribs, halved
1 pound baby carrots with 1 inch of stem attached


Recipe



For the stuffing, melt the butter in a large saute pan over medium heat and add the sausage, celery and onion. Cook until the meat is no longer pink and the vegetables are translucent, about 7 minutes. Crumble the sausage into medium bits. Whisk the garlic, herbs, eggs and stock together in a large bowl. Add the bread cubes and the cooked meat. Season with salt and pepper, mix well and refrigerate.

To prepare the pork loin for stuffing, open up the loin (the meat should be of even thickness) and pound the meat in any thick areas to create an even surface. Season with salt and pepper.

Cover the surface with a thin layer of the stuffing, leaving a 2 inch strip on one side without any filling. Roll the loin starting with the covered side and secure with butcher's twine. Season the outside of the loin with salt and pepper. Place the extra stuffing in a buttered gratin dish and bake along with the roast. Preheat the oven to 375 degrees.

Heat the oil in an ovenproof casserole or a large saute pan over medium heat. Season the meat with salt and pepper. Brown the pork on all sides. Add the onion slices, celery and baby carrots (remove the carrots when tender 20 to 30 minutes). Roast the loin in the oven for 40 minutes or until the internal temperature reaches 160 degrees.

Remove the pork from the pan and cut away the twine. Place the roast on a platter and cover with aluminum foil to keep it warm.

To prepare the sauce, remove any excess oil from the pan and deglaze the remaining pan drippings with 2 cups water. Scrape the bottom of the pan to loosen any browned bits. Let the sauce reduce by half and then strain. Slice the roast and arrange the carrots around the platter. Spoon the reduce juice over the meat. Offer the additional stuffing on the side. Serves 6 to 8.