Roast Loin of Pork with Sausage Stuffing

Name: Roast Loin of Pork with Sausage Stuffing
Yield: 8 portions
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, finely minced; ½ cup dried currants; 2 teaspoons fennel seeds; grated zest of 2 oranges; 12 ounces sweet Italian sausage meat; 2 cups chopped onions; 1 cup coarsely chopped fresh parsley; 8 ounces dried apricots, coarsely chopped; 2 cups bitter orange marmalade; 1 cup Madeira; ½ cup fresh lemon juice; 2 teaspoons dried thyme leaves; 1 teaspoon freshly ground black pepper; ½ teaspoon salt; 1 boneless pork loin (4 pounds), with a pocket for stuffing cut lengthwise through the roast

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The lean loin of pork is luscious when stuffed and roasted. Baked Beets and Chunky Applesauce complete the meal.

Ingredients

2 tablespoons olive oil
2 cups chopped onions
12 ounces

Main course

Method

Preheat the oven to 350°F.
Heat the oil in a large skillet. Add the onions and cook over medium heat, stirring, until wilted, 10 minutes. Add the sausage meat and cook it with the onions until browned. Using a slotted spoon, transfer the sausage mixtur