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.
|Nutritional Guidelines (per serving)|
|Total Fat||42 g|
|Saturated Fat||14 g|
|Unsaturated Fat||20 g|
|Dietary Fiber||0 g|