I’m so in love with this pork.
Italian Sausage, Spinach and Mushrooms all go so beautifully in this pork loin.
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.
Damn, that was so corny.
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 sautéed 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-