Roasted Pork Loin with Sausage, Cornbread Stuffing

Name: Roasted Pork Loin with Sausage, Cornbread Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Southern
Ingredients: 3 Tbsps melted butter; 473 grams prepared and crumbled cornbread; 2 egg whites, whipped to form peaks; 1 teaspoon chopped fresh parsley leaves; 1 teaspoon chopped fresh sage leaves; 1 teaspoon chopped fresh thyme leaves; 2 Tbsps grapeseed oil, plus 2 tablespoons; 227 grams ground Italian pork sausage; 4 Tbsps heavy cream; 1 small onion, diced; 907 grams pork loin; 6 servings Salt and freshly ground black pepper

Roasted Pork Loin with Sausage, Cornbread Stuffing is From preparation to the plate, this recipe takes roughly 2 hours. Roasted Pork Loin With Apple, Onion & Dried Plum Stuffing, Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing, and Roasted Lemon Pepper Pork Tenderloin with Cornbread Stuffing are very similar to this recipe.

Instructions

In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes.

Ingredients you will need

Ground Pork Sausage

Sausage

Onion

Equipment you will use

Frying Pan

Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes.

Ingredients you will need

Fresh Herbs

Cornbread

Remove from heat and allow to rest until cool.

When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Heavy Cream

Egg Whites

Seasoning

Butter

Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.

Ingredients you will need

Pork Loin

Stuffing

Spread

Meat

Pork

Roll

Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.

Equipment you will use

Kitchen Twine

Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.

Ingredients you will need

Grape Seed Oil

Pork Loin

Equipment you will use

Oven

Frying Pan

Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Oven

Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Cutting Board

Equipment

Ingredients

Servings:

3Tbsps

melted butter 473grams

prepared and crumbled cornbread 2

egg whites, whipped to form peaks 1teaspoon

chopped fresh parsley leaves 1teaspoon

chopped fresh sage leaves 1teaspoon

chopped fresh thyme leaves 2Tbsps

grapeseed oil, plus 2 tablespoons 227grams

ground Italian pork sausage 4Tbsps

heavy cream 1small

onion, diced 907grams

pork loin 6servings

Salt and freshly ground black pepper

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.