Apricots, sage and pecans lend autumn flavors to this well-seasoned pork roast.
Makes 6 servings
- 1 (2½-pound) boneless pork loin, trimmed
- Salt and black pepper
- 3 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 6 ounces bulk turkey sausage
- 2 cloves garlic, minced
- 1 cup cooked long grain, brown and wild rice mix
- ⅓ cup coarsely chopped dried apricots
- ¼ cup coarsely chopped toasted pecans
- 1 egg, beaten
- 2 tablespoons purchased pork seasoning, such as savory herb pork seasoning
To butterfly the pork, place on a cutting board and make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side. Place knife in the notch and cut horizontally in both directions to within 1 inch of the other side of the meat. Open pork like a book and cover with plastic wrap; pound with flat side of a meat mallet until meat is an even ½-inch thickness. Remove and discard plastic wrap. Sprinkle the cut side generously with salt and pepper.
In a large skillet over medium heat, warm 2 tablespoons olive oil. Cook onion 3 to 5 minutes or until softened. Add sausage and garlic and cook until sausage is browned, using a wooden spoon to break up the sausage into small chunks as it cooks. Remove from heat and stir in rice mix, dried apricots, pecans and sage. Season to taste with salt and pepper, then stir in egg until thoroughly combined.
Preheat oven to 350°F. Top butterflied pork loin with prepared stuffing and spread from edge to edge. Starting from a short side, roll the pork loin and filling into a spiral. Tie loin together with heavy-duty kitchen twine about every 2 inches. Rub with remaining olive oil and then with pork seasoning. Place loin on a rack in a shallow roasting pan and insert an oven-safe meat thermometer into the thickest part.
Place loin roast in the oven and cook for 1 hour. Remove from the oven once the meat thermometer reaches 155°F. Cover meat loosely with foil and let stand for 20 to 30 minutes. Remove roast from the pan and cut and remove twine before serving. Serve with Roasted Vegetables.