In this recipe, I stuff a boneless pork loin with Serbian banijska kobasica sausage. This is a dry-cured garlic pork sausage, but smoked sausage would work just as well. Don't overcook the meat -- 150 degrees will do it!
I like to serve this with kopytka or mlinces with the pan juices.
- 3 pounds boneless pork loin
- 8 ounces sausage (link Serbian banijska kobasica or other Eastern European sausage, casing removed)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Heat oven to 325 degrees. Score the fat side of the pork loin. Make a 1-inch horizontal slit in the center of the pork roast from end to end. Stuff the sausage link into the hole created in the pork roast.
Season the entire surface of the pork roast with salt and pepper. Rub the roast with olive oil. Sear the roast in a cast-iron skillet on all sides until lightly golden.
Transfer pork to a roasting pan, fat side up. Add 1/4 cup water to the bottom of the pan. Do not cover. Roast, basting occasionally, about 45 minutes to 1 hour or until an instant-read thermometer inserted in the meat (not the sausage) registers 150 degrees. This won't take as long as a conventional roast because the sausage has thinned the walls of the meat, so start checking the temperature after 45 minutes.
Remove from oven and cover loosely with aluminum foil. Let meat rest 15 minutes before slicing. Serve with pan juices.