Skip to main content

Italian Sausage Stuffed Pork Loin

Italian Sausage Stuffed Pork Loin
Italian sausage stuffed pork loin
Today I am sharing my recipe for my Italian Sausage Stuffed Pork Loin. This is one of those recipes I created back in college to use on my friends who didn't mind being guinea pigs for food every now and then. Ultimately this recipe was inspired by stuffed pork chops we used to get from Veron's Cajun Meat Market when I was little. I've done this one a few different ways, with a tenderloin, pork chops, or a loin, smoked or baked. It always comes out great!

The Recipe:
  • 3 to 4 lb pork loin
  • 2 links Italian sausage, skinned
  • 1 bell pepper, seeded and diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • Salt and Pepper
  • String
  • Plastic wrap

Butterfly the pork loin and lay it flat on a sturdy surface. Cover the meat with a sheet of plastic wrap to keep the mess to minimum. Starting in the middle and working your way out, use a meat tenderizer to tenderize the meat. You'll want it to be about a 1/2 inch to 3/14 of an inch thick. 

Meat Tenderizer
Meat Tenderizer

I have a meat tenderizer that I really like that is different than the traditional mallet style meat tenderizer. It has a handle with a reversible disc on the bottom. The disc sits under your fist and uses the full force of your hand motion to tenderize the meat. It works a lot more efficiently than the mallet style tenderizer. I generally stick with flat side so that I don't destroy the meat.

Remove the plastic wrap and apply salt and pepper to both sides of the meat. Set aside.

Italian Sausage Stuffed Pork Loin
Stuffed pork loin ready to go in the oven.

Combine the sausage, bell pepper, onion, garlic, salt and pepper in a bowl. The best way to mix it up is with your hands. Once combined, spread the mixture evenly in the pork loin and fold the pork loin over. Tie the pork loin with string to keep the stuffing from coming out. I usually use 5 or 6 pieces of string to keep the pressure even.

Place it in the oven for 10 minutes at 400 degrees and the reduce to 350 degrees. Cook 20 minutes per pound at 350 degrees or until the internal temperature reaches 165 degrees.

If you decide to smoke it, plan on 4 to 5 hours at 225 degrees, or until the internal temperature reaches 165 degrees. 


Popular posts from this blog

Best Houston Coffee Shops

Anyone who knows me really well, knows that I drink a lot of coffee. So it seems fitting to compile a list of my favorite coffee shops around Houston. This list was surprisingly hard to make. There are so many great places to get a cup of coffee in this city, that limiting it to 10 meant leaving out some of those great places. Why 10? Well, a Top 10 list seems pretty standard, and I've already started a trend with the Houston Essential Restaurants 2016 post!

To be a great coffee shop is pretty simple. Good music, WiFi, comfy chairs are a plus, but overall good coffee! Oh and one more thing, it has to be a Houston original.

Paper Co Coffee
1100 Elder Street

Look for the blue door. Paper Co Coffee is located just across Buffalo Bayou from downtown. There is an art gallery off to the side that is always great to walk through.

Mod Coffee (Galveston, TX)
2126 Post Office St, Galveston, TX, 77550

I've always enjoyed heading to The Strand down in Galveston, but lately I've enjoyed…

Cleaning Cast Iron Skillets and Carbon Steel Woks

It has probably happened to each of us at some point. You get a nice cast iron skillet seasoned to perfection and someone comes behind you and cleans it with soap or a degreaser. So how do you clean a cast iron skillet, or in this particular case, a carbon steel wok?

I reached for my wok the other day and it was nasty. It was dust covered, had food residue, probably some dog hair, and then towards the bottom, rust. A lot of people would probably throw it out at this point. But not me, I reached for the kosher salt.

First, I rinsed the wok in some water to remove as much of the dirt and grime as I could. I left about an inch water in the bottom of the wok and added some salt. The salt is going to act as an abrasive agent on the metal. Using a paper towel or rag, rub the salt around to remove the dirt, food and rust. When you're done, apply a thin coating of mineral oil to combat the elements. I like to let it sit on the stove to let all of the water evaporate off before I put my w…

Linguine and Red Clam Sauce

One of my favorite classic Italian dishes is Linguine and Clams, especially with red sauce. I'll settle with the white or cream sauce, but I definitely prefer the tomato based sauce.

The Recipe:

3 Tablespoons Butter1 Tablespoon Olive Oil1 Shallot -  Diced3 Garlic Cloves - Minced1 Can Whole Clams1 Can Diced Tomatoes1/4 Cup Clam Juice1/4 Dry ChardonnayJuice of 1 Large Lemon1 Package Linguine1/4 Cup Chopped Parsley to GarnishSalt and PepperCrushed Red PepperParmesan Cheese (optional) Sauté the garlic, shallot, crushed red pepper, salt, and pepper in the butter and olive oil. Add in the clams and tomatoes. Stir until heated. Add in the the lemon juice, chardonnay, and clam juice. Cook until the liquid reduces by half. Stir into linguine and garnish with chopped parsley. You can top the pasta with some freshly grated Parmesan cheese as well. Sometimes I like to get fancy and  add some shrimp, scallops, or fresh clams. If you go this route, add them at the very end. They will cook very q…