When I need an elevated looking dinner but don’t have a lot of extra time a sausage stuffed pork loin is my goto dinner on a Bull Grill. It’s perfect for a special occasion but equally awesome as a weekday dinner. The trick to create a juicy pork loin lays in cooking it properly. The right amount of heat paired with cooking it to your desirenessed doness is the only way to cook pork properly. When cooking most proteins like pork temperature is much more important than time.
- 1 Pork Loin
- 16 oz Italian Style Sausage
- 1 tbsp kosher salt
- 1 tbsp Herbs de Provence
- Using a sharp knife, place the Pork Loin fat side up, with the short end toward you. Position the knife on the bottom third of the pork loin, then cut into the center of the pork loin. Continue making horizontal cuts into the pork loin until you are about an inch away from cutting it in half. Then return to the middle area and repeat the process again on the thicker part unrolling the pork as you cut and keeping the knife parallel to the cutting board to maintain the same thickness. It may be necessary for some areas to be cut down slightly to unroll evenly. Continue cutting until pork unrolls to form a rectangle but be sure not to cut entirely through the meat.
- Place the pork loin fat side up and liberally season with salt and herbs de Provence. Turn the pork over and season the inside with salt and herbs de Provence as well.
- Evenly spread a layer of cooked & crumbled Beeler’s Italian Sausage over the pork loin. Starting on either shorter end roll the pork loin keeping the sausage inside. Once the pork loin is rolled use butchers twine to tightly secure the rolled pork.
- For easy cleanup place, the pork loin on a foil-lined sheet tray with a roasting rack. Place the pork in a preheated oven, grill, or smoker and roast at 350°F until the pork reaches an internal temperature of 155°F (it should take about 75-90 minutes). If the top of the pork begins to burn place a piece of foil loosely tented on top of the pork loin.
- Once the pork loin has reached an internal temperature of 155°F remove it from the heat and allow it to rest for at least 10-15 minutes before slicing.
- Be sure to remove all the butcher's twine then use a sharp knife to slice the pork into inch slices.