"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pork Loin with Sausage Stuffing Recipe

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This recipe for Pork Loin with Sausage Stuffing, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Sunday, January 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 pound pork loin
2 links sweet Italian turkey sausage
1/3 cup onion, chopped
1/3 cup celery, chopped
3/4 cup orange flavored dried cranberries
1/3 cup walnuts, chopped
1 cup Pepperidge Farm herb stuffing
2 tablespoons butter, melted
1 teaspoon black pepper
1/2 can chicken broth to moisten stuffing

Directions:
Directions:
Preheat oven 350
Remove casing from sausage and saute' until done
Add onion and celery; saute' 3 minutes
Remove from heat and add next 5 ingredients
Add just enough broth to moisten the stuffing
Split pork loin in half, being careful not to cut completely through
Generously salt and pepper pork loin
Spread the stuffing; fold sides together and fasten with string
Place fat side up on roasting rack and bake uncovered 30 minutes a pound (170)
Remove from oven and cover so juices reabsorb into meat
Roast Gravy:
Remove drippings to saucepan
Add remaining broth not used in stuffing; bring to boil
Combine 1 T flour with 3/4 cup water in a jar; shake to combine
Add the flour water to the boiling pan drippings and stir until thickened

 

 

 

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