Sausage and Bacon Stuffed Pork Loin Recipe

How to make it

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• Preheat oven to 450F.
• Butterfly the roast. I trimmed excess fat off of the roast which was about one third of a whole pork loin. I made one cut about an inch from the top, stopping about 3/4 of an inch from the end. I folded that piece back and then made another cut back through the thicker piece, folding it back. This resulted in a piece of pork about an inch thick and about 18-20 inches long. (See my rough sketch!) I then pounded the pork with a meat mallet evening out the piece to about 1/2 inch thick all over.
• Sprinkle about half of the panko bread crumbs over the pork slab and combine the rest of the panko with the onion, apple, spinach, sausage, and bacon. Mix thoroughly and then stir in the beaten eggs.
• Spread the stuffing mixture over the pork slab up to about 1/2 inch from the edges and about 1/2 inch deep (roughly). Carefully roll the pork slab up, as you would a jelly roll cake. Tie rolled roast with string in 4 places around the roast and once around the long way.
• Combine the brown sugar and cumin and rub it over the top and sides of the rolled pork roast.
• Place the rolled roast in a heavy baking pan or dish. Add about 1/2 inch of water to the pan and bake at 450F for about 30 minutes. Check the water (do not let the pan cook dry) and reduce the temperature to 375F. Continue cooking until the internal temperature reaches 165F. Check the water lever occasionally during this period. If the meat begins to brown too much, cover with foil until done.
• Remove from pan to a cutting board and let rest for about 15 minutes. Remove strings, slice carefully and arrange pieces on a serving platter. Serve at once.
• NOTES : I made and served this on January 29, 2008, and several times since. Everyone in the family enjoyed it.