Stuffed Pork Loin Roast with Sausage, Cherries, and Fennel

December 06, 2013

Succulent pork loin roast with a stuffing of sausage, cherries, and fennel...a sophisticated and delicious holiday main course.

1 3 1/2- to 4-pound pork loin roast
2 tablespoon extra virgin olive oil
1 cup chopped red onion
1 cup roughly chopped fennel bulb
4 cloves garlic, minced
4 links Italian chicken sausage, casings removed
1/2 cup chopped Italian parsley
1 tablespoon chopped fresh thyme
1/2 cup dried cherries, roughly chopped
3 cups cubed stale bread
1 1/2 teaspoons salt, separated
1 teaspoon black pepper, separated
1/4 cup chicken stock
1/3 cup maple syrup
3 tablespoons whole grain mustard

1. Preheat oven to 450 degrees. 2. Butterfly pork roast (see photos above) 3. Heat olive oil in a large skillet over medium high heat. Add onions, fennel, and garlic and saute for three to four minutes...
See the full directions on my site

Nutritions

Calories
918

Sodium
585mg
24% DV

Fat
59g
90% DV

Protein
15g
30% DV

Carbs
26g
9% DV

Fiber
6g
24% DV