Sausage stuffed pork loin
I had a very long time and dear friend and his wife over for dinner tonight. He has some serious health issues and is going to Cleveland Clinic tomorrow for evaluations.
I wanted to fix a special meal for them, so I did a "sausage stuffed" pork loin where I butterflied it then fried up some sausage and then put in food processor with some cheese, bread crumbs and egg, garlic and red pepper flakes. Smeared it on the loin, then rolled and tied and put on rotissierie on grill. I also made some packaged wild and Wehani rice along with a salad consisting of heirloom tomatoes, avacado, red onion, mozzeralla cheese with a lemon/basil vinagerette dressing. I also made up some homemade apple sauce to go with it as well.
I like the idea of pre-cooking the sausage so that I do not have to worry about overcooking the loin to make sure sausage is done. That being said, with a "rolled" loin, it was kinda difficult to get a good temp reading on it. It was a tad overdone for my taste but was still juicy and had a good flavor. They all loved it.
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy
Last edited by boatnut; 01-22-2012 at 11:47 PM..