Tuesday, December 28, 2010

Pork loin stuffed with sausage

Servings: 6
1 (3-pound) boneless pork loin
1 link Andouille Sausage or other sausage
Black pepper
Olive oil
1 cup of white wine
With a sharp knife make a 1 inch horizontal slit in the center of the pork roast from end to end. Stuff the sausage link into the hole created in the pork roast.
Season the entire surface of the pork roast with salt and pepper. Rub the roast with olive oil.
Sear the roast in a cast-iron skillet on all sides until lightly golden.
Add 1/4 cup water into the pan and cover. Cook, about 30 to 45 minutes turning the meat occasionally.
Uncover and let the juice reduce. Check meat with an instant-read thermometer (not the sausage). When the meet is cooked remove from the pan.

To make the pan sauce add 1 cup white wine to the reduced juice. Scrape off the browned bits from the bottom of the pan. Boil the liquid until it reduces by half the original amount. Whisk in some butter to make the sauce smooth.
Turn off heat.
Let meat rest 15 minutes before slicing. Serve with mashed potatoes and pan juices.

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