I had company coming for dinner and wanted something a little special so I decided to stuff a pork loin.

I started by making the stuffing.

I went with sage sausage stuffing. Here are my ingredients.

750 ml (3 cups) coarsely torn bread crumbs

75 ml (1/3 cup) chopped celery

125 ml (1/2 cup) chopped onion

25 ml (2 tablespoons) fine chopped fresh sage (or 10 ml, 2 teaspoons dried)

125 grams (4 1/2 ounces) breakfast sausage, casing removed

25 ml (2 tablespoons) butter

2 ml (1/2 teaspoon) salt

2 ml (1/2 teaspoon) pepper

125 ml (1/2 cup) chicken stock

I tore the bread crumbs up.

I removed the sausage meat from the casings and measured my seasonings.

I melted the butter over medium heat and sauteed the onion and celery until it is soft.

I crumbled the sausage meat in and sauteed until it was cooked through and crumbly.

I added the seasonings and sauteed for 30 seconds.

I added the bread crumbs and sauteed until all the juices have been soaked up by the bread.

Add the chicken stock and stir to make a moist stuffing.

Remove from heat and set aside.

I had a 2 1/2 pound pork loin roast.

I cut into the roast 1/3 from the bottom from one edge and continued until there was 3/4 inch not cut through.

Starting at the other edge, I cut 1/3 from the top and continued until there was 3/4 inch not cut through.

The two cuts allowed me to spread the loin flat for stuffing.

I spread the stuffing on the roast.

I rolled it up.

I tied it with cotton string.

I fired the Bradley up to as high as it would go, just over 300 F with a mixture of pecan and apple pucks. It too 1 hour and 45 minutes to get to an internal temperature of 160 F.

We enjoyed Planters Punch while the meat smoked. Keeping hydrated is important.

I took the roast out and covered it with foil for 15 minutes.

I carved it and served it with creamy coleslaw and pasta salad (thanks to She Who Must Be Obeyed).

Dessert was cherry cobbler.

It was a great meal. Life is good in the Rockies.

Disco

Edited by Disco - 7/19/15 at 4:20pm