Bob's Stuffed Pork Loin
Filed under
Pork
Amounts depend on the size of the roast.
Ingredients
- Italian sausage
- Onion, finely diced
- Anise seed
- Adobo seasoning, with cumin (or a mix of ground cumin, oregano, granulated garlic and salt), to taste
- Olive oil
- Pork loin, boneless
- Garlic, slivers, optional
- Seasoned salt, Lawry's Seasoned Pork Rub or Goya Adobo with Cumin, for coating
- Celery, stalks
- Carrot
- Onion, chunks
- Mojo Sauce, or chicken broth
Directions
- Stuffing: mix the Italian sausage with the onion, anise seed and adobo seasoning to taste, with a tad of olive oil.
- Slice the pork loin through the center lengthwise to form a pocket and fill with the stuffing. Sear the outside in a pan with olive oil.
- If you like, make small slits in the top of the loin and insert slivers of garlic. Coat the loin with olive oil and season with Lawry's Seasoned Pork Rub or Goya Adobo with Cumin.
- Line the bottom of a roasting pan with celery stalks, carrots and onion chunks and set the loin on top. Pour mojo or chicken broth into the pan to keep it moist.
- Roast at 350 degrees F until the temperature is about 150 degrees F.