Sausage-Stuffed Pork Loin Roast
- 5 pounds pork loin center roast, bone-in
- 1/2 teaspoon salt
- 1/2 pound italian sausage
- 1 zucchini small, diced
- 1/4 teaspoon fennel seed crushed
- 3 ounces tomato paste
- 1/2 teaspoon italian seasoning
- Cut deep slits between ribs of roast, without cutting through the opposite side. Sprinkle each pocket lightly with salt. Remove sausage from casing; discard casing. Cook sausage in skillet until brown; drain drippings. Combine sausage, zucchini, fennel seed and tomato paste; mix well. Pack stuffing into slits. Place roast on rack in a shallow roasting pan. Sprinkle surface of roast with Italian seasoning.
- Roast in a 350 degree F. oven for 20 minutes per pound or until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes before carving.
pork loin center, salt, italian sausage, zucchini, tomato paste, italian seasoning
Taken from www.yummly.com/recipe/Sausage-Stuffed-Pork-Loin-Roast-2206956 (may not work)