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.

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