Pork loin with sausage
June 19, 2012 § 9 Comments
Pork loin can be dry, which is why Dave advocates cooking it with sausage or bacon.
We take a 3-pound pork loin, and butterfly it. Then, we cover the meat with a little balsamic vinegar and olive oil. We sprinkle the meat liberally with 6 cloves minced garlic, some Herbs de Provence, freshly ground pepper, and a few sprinkles of marjoram. We then place whole spinach leaves on top of the meat. Finally, we place a sausage on top of the spinach, and then roll the meat around the sausage. Tie the meat securely with string, and then season the outside of the meat with more olive oil and a little freshly ground black pepper. Roast at 325-degrees fahrenheit for about 1 1/2 hours, or until the meat is cooked through. It will be tender and delicious.
This we like very much – my taste buds, eyes and me .. *smile – so we go on file.
This is one of Dave’s most favorite meals…I think it has something to do with the sausage. He invented this, and it’s one of his best meals. Stay tuned tomorrow for what we did with the leftovers!
Okay .. I will !!!!! Understand Dave completely .. love bacon too with nearly anything – especially fish.
True…he pretty much likes bacon with anything! He has actually made this same roast pork loin and wrapped it with bacon, which is also very tasty.
Wrap fresh cod … or salmon – and put some sliced Parmesan between the fish and the bacon – to die for.
We have some salmon in the freezer…I will definitely try this. It sounds delicious!
Yes, give it a try … and then only clarified butter to it.
Looks like a great dish; will definitely try it!
Yes, it is delicious, and I’ll bet you can get some excellent sausage for the middle from the “Piggy Market.”