The small amount of prep time needed for this loin roast is well worth the effort.
- butter - 2 tbsp
- diced onion - ¼ cup
- pork sausage - ¼ cup
- white wine - ¼ cup
- apple, peeled, cored and diced - 1
- Garlic Spice Rub - 1 ½ tbsp
- fresh sage - 1 tbsp
- diced white bread - 2 cups
- Salt and pepper -
- boneless pork loin - 4 lbs (2kg)
MAKE AHEAD- In a large skillet over medium-low heat, sweat onion and sausage
in butter until tender but not browned. Add wine, increase heat and bring to a boil.
Add apple and sage and ½ tbsp Garlic Spice Rub; continue cooking 3 minutes.
Remove from heat, stir in bread and season to taste. Spoon cooled stuffing onto a
large piece of plastic wrap shape into a log the length of the pork loin. Wrap
tightly and place in freezer until frozen solid.
Using a long thin knife, cut a slit lengthwise through the centre of the pork. Force
frozen stick of stuffing into the hole. Pat remaining 1 tbsp Garlic Spice Rub all
over pork loin, rubbing in gently. Allow stuffing to defrost before cooking.
Preheat oven to 425°F (220C). Place pork in a roasting pan; cover both ends with
foil and transfer to oven. After 8 minutes, reduce temperature to 350°F (180C) and
continue cooking 40 minutes or until internal temperature registers 160°F (70C).
Remove from oven and let rest 5 minutes before slicing.