|Italian sausage stuffed pork loin|
- 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
- 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.
Remove the plastic wrap and apply salt and pepper to both sides of the meat. Set aside.
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.