Paleo Pen Pal Savory Stuffed Pork Loin
This month – in an attempt to break out of my comfort zone I signed up for this thing called Paleo Pen Pals which just had their first month in November. The premise is simple, they collect a list of Paleo bloggers and at the start of each month pair you with someone else. Your task then is to e-mail that person with a kind “hello” and your address, to which they will send one paleo item under $10.00 and you do the same. Then by the end of the month you submit your finished recipe and post about the experience.
My Pen Pal this month was Jill from Real Food Forager and she made a fantastic recipe using Cocoa Nibs from me. She sent me some wonderful dried Savory – I’ll be honest, I had to wikipedia it, I had no idea what it was. According to wikipedia, “Both summer savory and winter savory are used to flavor food. The former is preferred by cooks but as an annual is only available in summer; winter savory is an evergreen perennial.” After one sniff I knew summer savory would go great with a roast and some kind of sausage, it reminded me a lot of sage. So my plan was to do a sausage stuffed savory pork loin. Here’s how it went.
Sausage Stuffed Pork Loin
- 1 Pork Loin Roast (I cut mine from a whole loin)
- 1 lb mild italian pork sausage
- 4 carrots
- 1 bunch celery
- 2/3 cup sliced almonds
- 3 tsp dried savory
- Chop vegetables into whatever size you’re comfortable with, larger pieces will stay firmer, smaller will get squishy and tender
- In a large pan on med/high start your vegetables in a little water and seasoning
- When the water has mostly boiled off, add your sausage uncased to brown
- Cut a large hole in the center of your pork roast to stuff, it helps to keep one end sealed if possible
- Preheat your oven to 375
- Add your savory and other spices of choosing to the sausage stuffing, I used a little garlic powder, some sage, and salt and pepper
- When the sausage has browned on all sides, remove from heat and place in a large bowl, add the almond slices and mix well
- When the mixture has cooled sufficiently, stuff your pork loin, just like a turkey, I used my hands but you could easily use a large serving spoon.
- I had a lot of leftover veggies and stuffing so I lined the baking dish with them and placed the roast on top
- Place in the oven for 45-55 minutes depending on the size of your roast, meat thermometer’s are great here. Good pork should cook to about 145, it will hit about 150 while it’s resting
- When it’s done, pull it out and let it rest 5-10 minutes before cutting.
Prep Time: 25 minutes
Cook Time: 55-1:20
Feeds 4-5 adults
I paired mine with some bacon roasted butternut squash, which is just squash and onion on a sheet pan with bacon over top, it’s so delicious and super easy. Plus you can do it at 375 with the roast, but it only need about 30 minutes so you can easily start it after the roast goes in and they will come out at the same time! Please refrain from telling me how great I am…
Don’t forget, a little pink in pork means it’s cooked perfectly, pink in chicken means you’re gonna get sick!