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Sweet and Spicy Stuffed Pork

This elegant pork dish is nice to serve to company.

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Ingredients

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  1. 1/2 pound Greers Ranch House Sausage
  2. 2 tablespoons olive oil
  3. 1 medium onion, diced fine
  4. 1/4 cup celery, diced fine
  5. 1 medium red apple, peeled and diced fine
  6. 1 cup firmly packed Scissortail Farms Baby Spinach
  7. 2 teaspoons salt, divided
  8. 1 teaspoon black pepper, divided
  9. 4 tablespoons Garden Club Strawberry Preserves
  10. 1 teaspoon Griffins Jalapeno Mustard
  11. 1 1/2 tablespoon Griffins Syrup
  12. 1 (3 1/2 to 4) lb boneless center-cut pork loin roast, well chilled
  13. 4(16-inch) pieces of kitchen twine or kitchen cooking bands
  14. 1 tablespoon Head Country Championship Seasoning
  15. 1 cup Head Country Original Barbecue Sauce, warmed
  1. Cook sausage over medium heat in a saute pan. Set aside.
  2. Heat oven to 325 degrees. Drizzle 1 tablespoon olive oil in a medium roasting pan or baking dish. Set aside.
  3. Place remaining tablespoon olive oil in a large skillet over medium-high heat. Add onion and celery. 
  4. 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.
  5. 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. 
  6. 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.
  7. 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.
  8. Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for one hour.
  9. Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer. 
  10. 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.

Find it online: https://www.miocoalition.com/recipes/sweet-and-spicy-stuffed-pork/