My favorite part of Thanksgiving dinner is the sausage stuffing. A once a year treat… until now! I took out the bread to make it paleo and the flavors did not disappoint! Carving up a pork loin roast can be a daunting task. Not sure how to get started? A quick Google search can provide you with many answers as to how to “butterfly” a pork loin roast (no, not tenderloin). Serve this with a batch of sauteed brussel sprouts and you have an awesome and satisfying meal!
2.5-3 lb. pork loin roast
1/2 lb. sweet Italian sausage – removed from casing
1 small onion – chopped
2 ribs celery – chopped
4 sprigs thyme – leaves removed
Salt & pepper to your liking
1. Preheat oven to 375 degrees.
2. Butterfly the pork loin by cutting a spiral into it. (please Google how to do this if you are not sure how)
3. In a large frying pan, brown the sausage over high heat. Remove from pan leaving behind drippings. Lower heat to medium and saute onions, celery, and thyme until softened.
3. Transfer sausage mixture onto the flattened pork loin. Carefully roll it up tightly and secure with cooking twine.
4. Place the roast on a roasting rack in a roasting pan and roast for 90 minutes, or until it reaches an internal temperature of 145 degrees. Remove, cover with foil, and allow to rest for 10 minutes before removing twine and slicing.