There really isn’t a better feeling than having a recipe turn out the way you hope it does.
Have you ever stuffed a pork loin before? This is the bomb diggity.
I split a pork loin in half, beat the shit out of it with a mallet, stuffed it, tied it up and baked it.
For the stuffing, I combined Italian turkey sausage, spinach, onions and mushrooms that I sauteed in butter and garlic.
I love using turkey Italian sausage because it really does taste very close to real Italian sausage, but it doesn’t have that nastiness all up in it. Y’all know what I’m talking about; I’m sure I don’t need to go any further. The only thing is that usually it needs more fennel – and I can handle that.
Now, keep in mind that this is a pork loin – NOT a pork tenderloin. A pork tenderloin is more lean, cooks much faster, and usually smaller.
I do love pork tenderloins, though, they’re very lean and usually very tender. But, as far as being lean, the pork loin ends up being very lean after cooking anyway. In my opinion, they usually have just the right amount of fat to make it tender, and it isn’t a big fat nasty mess to deal with in the end.
I served it over couscous, but you could sub rice if you wanted to. I think next time I’m gonna put some feta in that stuffing.
Here’s your printable-
Italian Sausage, Spinach and Mushroom Stuffed Pork Lloin
- 3 lb. pork loin (I trimmed a lot of the nasty fat off, but don't trim it all)
- 1/2 stick salted butter
- 1 tsp minced garlic
- 1/2 lb. mushrooms, washed and diced
- 4 oz frozen chopped spinach, thawed and drained thoroughly
- 1 small yellow onion, diced
- 1 tbsp sea salt
- 1/2 lb. turkey Italian sausage, decased and crumbled
- Couscous or rice, for serving
- Preheat oven to 350 degrees.
- Cut the pork loin down the middle with a very sharp knife, but not cutting all the way through to the bottom (butterfly it). Cover and refrigerate until ready to stuff.
- Pound it with a mallet until it's as thin as you can get it.
- Heat butter and garlic over medium heat in a medium skillet; add mushrooms and onions, sprinkle with salt. Stir to combine and continue sauteeing until vegetables are tender - about 10-15 minutes. Feel free to add a little water if they get too dry but aren't tender enough.
- Remove from heat and add Italian sausage; brown and cover.
- Combine mushroom and onion combination with Italian sausage
- Remove pork from fridge and stuff with mushroom/sausage mix, tying each end and middle with kitchen twine.
- Bake for 45 - 60 minutes, until internal temp is at least 145 degrees F.
- Remove and let rest for 15 minutes; remove twine, slice and serve with couscous or rice.