Italian Sausage and Pesto Stuffed Pork Loin


4 lb. Pork Loin

.25 oz. Italian Sausage

1 C Grape Tomatoes

1 Clove Garlic, minced

1/2 tsp. Italian Seasoning

Salt and Pepper

2 T Pesto Sauce

1/4 C Shredded Italian Blend Cheese

1/4 C Fresh Mozzarella Cheese, sliced thin

1/4 C Pesto Sauce


-In saucepan over medium low heat cook sausage, tomatoes, Italian seasoning, salt, pepper and garlic until sausage is fully cooked.  Set aside and allow to cool before using in roast.

-Cut open pork loin down middle until about 1 inch from bottom, slowly slice sides, pulling toward you as you cut.  Your goal is to cut open so roast is flat.

-Spread 2 T pesto on inside, top with shredded cheese, meat mixture, then mozzarella.  Roll up tight, tie with baking twine.

-Coat outside of roast with remaining pesto. Place in 13X9 inch baking pan.  Bake 450 degrees for 15 minutes, reduce temperature and bake 350 degrees for 1 hour 30 minutes or until internal temperature reaches 160.  Remove from baking pan and wrap in foil, allow to rest 15 minutes prior to slicing.  EnjoY!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.