STUFFED PORK LOIN (or VENISON LOIN)
          
Ingredients

  • ½ lb. Swaggerty’s Farm Roll Sausage
  • 2 shallots diced or 1 green onion chopped
  • 2 – 2 ½ lb. pork loin
  • 2 cups Seasoned Bread Cubes Stuffing (either homemade or store bought or a gluten Free option)
  • 1 generous cup mixed chopped dried fruit – figs, prunes, apricots, apples, yellow raisins, cranberries, etc. Use 2 or more, whatever you like
  • ½ cup chopped fresh parsley
  • 1 Tablespoon each dried thyme and rosemary
  • 2 Tablespoons butter melted in 1 cup warm water
  • Olive oil
  • Salt and black pepper

 
Directions

  • Preheat oven to 350°
  • On a flat surface using a sharp knife cut the pork loin lengthwise down the middle leaving one side attached so you can open it up like a book. Sprinkle cut sides with some of the dried thyme-rosemary mixture, salt and black pepper. Cover and set aside.
  • Chop various dried fruits to make one cup and toss in a mixing bowl with the seasoned bread cube stuffing. Stir in chopped parsley and the water and melted butter mixture. Set aside to let the bread soak up the liquid and become softened.
  • Meanwhile brown Swaggerty’s Farm Sausage and shallots in a skillet, breaking up into crumbles with a wooden spoon. Add sausage crumbles to bread-dried fruit in the mixing bowl. Using your hands mix all ingredients together breaking up bread as you mix.
  • Uncover the prepped pork loin and pile stuffing mixture along one side of loin. Fold other half over the stuffing and press down. Cut three lengths of kitchen twine and tie stuffed pork loin to hole it together while roasting. Drizzle with olive oil and sprinkle with the remaining dried thyme-rosemary.
  • Place stuffed and tied pork loin on a baking sheet covered with foil or parchment paper and cook for about 35-40 minutes or until meat thermometer inserted into the middle of the loin reads 155 to 160°. When meat reaches this temperature remove from oven, cover loosely with a sheet of foil and let rest for about 15 minutes before slicing.