Sweet and Spicy Stuffed Pork
This elegant pork dish is nice to serve to company.
Scale
Ingredients
Scale
- 1/2 pound Greers Ranch House Sausage
- 2 tablespoons olive oil
- 1 medium onion, diced fine
- 1/4 cup celery, diced fine
- 1 medium red apple, peeled and diced fine
- 1 cup firmly packed Scissortail Farms Baby Spinach
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 4 tablespoons Garden Club Strawberry Preserves
- 1 teaspoon Griffins Jalapeno Mustard
- 1 1/2 tablespoon Griffins Syrup
- 1 (3 1/2 to 4) lb boneless center-cut pork loin roast, well chilled
- 4(16-inch) pieces of kitchen twine or kitchen cooking bands
- 1 tablespoon Head Country Championship Seasoning
- 1 cup Head Country Original Barbecue Sauce, warmed
- Cook sausage over medium heat in a saute pan. Set aside.
- Heat oven to 325 degrees. Drizzle 1 tablespoon olive oil in a medium roasting pan or baking dish. Set aside.
- Place remaining tablespoon olive oil in a large skillet over medium-high heat. Add onion and celery.
- Cook for three to four minutes until vegetables soften, stirring often. Stir in apple and spinach. Sprinkle with one tsp salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring constantly. Remove from heat.
- In a blender, puree preserves, mustard and syrup. Reserve two tablespoons for outside of pork. Add remaining jam mixture and crumbled sausage to skillet. Stir.
- Double butterfly the pork by laying the roast down, fat side up, on a cutting board. Use a sharp knife to cut the roast, starting at the bottom, in a one-half inch thick spiral-fashion, laying the roast out flat as you cut. Spread out the filling on the roast, leaving a one-half inch border from the edges.
- Starting with a long side, roll up tightly. Tie with kitchen twine at about two inch intervals. Brush reserved jam mixture over outside of pork.
- Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for one hour.
- Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer.
- Remove from oven. Cover and let rest for 10 minutes before removing twine and slicing into one-half inch thick slices. To serve, place barbecue sauce in a small bowl in center of a platter and arrange pork slices around bowl. Garnish as desired.