THE VERSATILE BONELESS PORK LOIN: SAUSAGE STUFFED PORK LOIN

Beeler’s Boneless Pork Loin Stuffed Italian Sausage

Pork is one of the most popular meats in the world that can be found at many different restaurants. It’s incredibly easy to make a show stopping restaurant quality dish in your home. Beeler’s sausage stuffed pork loin is stunning and a delicious dish that packs a ton of flavor.

A Beeler’s Pork loin has an excellent fat content which brings out its flavor and helps keep it juicy while also being leaner than other cuts of pork. Sausage stuffed pork loin is easy to prepare, so there’s no excuse not to try this dish! Check out our video and see for yourself how easy it is.

Beeler’s sausage stuffed pork loin is a delicious dish that combines two cuts of meat together: Beeler’s pork stuffed with more Beeler’s pork! Sausage stuffed pork loin is such an easy dish to make, yet it’s absolutely delicious and packed with flavor.

Sausage stuffed Beeler’s Pork Loin is a great dish to serve to your friends and family, so fire up your grill and get to cooking this yummy dish for dinner tonight!

What to Serve with Pork Stuffed Pork Loin

Sausage stuffed Beeler’s Pork Loin is an incredibly delicious dish, but it’s also very simple. Sausage stuffed pork loin by itself is perfect, but it goes really well with many different sides too!

Sausage stuffed Beeler’s Pork Loin pairs great with fresh corn, mashed potatoes, and steamed vegetables like green beans or carrots. Sausage stuffed pork loin is also amazing when served with homemade dinner rolls that are made from scratch!

Ingredients for Pork Stuffed Pork Loin
• 1 Pork Loin
• 16 oz s Italian Style Sausage
• 1 tbsp kosher salt
• 1 tbsp Herbs de Provence

How to Make Sausage Stuffed Pork Loin

Using a sharp knife, place the Pork Loin fat side up, with the short end toward you. Position the knife on the bottom third of the pork loin, then cut into the center of the pork loin.

Continue making horizontal cuts into the pork loin until you are about an inch away from cutting it in half. Then return to the middle area and repeat the process again on the thicker part, unrolling the pork as you cut and keeping the knife parallel to the cutting board to maintain the same thickness. It may be necessary for some areas to be cut down slightly to unroll evenly.

Continue cutting until pork unrolls to form a rectangle but be sure not to cut completely through the meat.

Place the pork loin fat side up and liberally season with salt and herbs de Provence.

Turn the pork over and season the inside with salt and herbs de Provence as well.

Evenly spread a layer of cooked & crumbled Italian sausage over the pork loin. Starting on either shorter end, roll the pork loin keeping the sausage inside. Once the pork loin is rolled, use butchers twine to tightly secure the rolled pork.

For easy cleanup, place the pork loin on a foil-lined sheet tray with a roasting rack. Place the pork in a preheated oven, grill, or smoker and roast at 350°F until the pork reaches an internal temperature of 155°F (it should take about 75-90 minutes). If the top of the pork begins to burn, place a piece of foil loosely tented on top of the pork loin.

Once the Pork Loin has reached an internal temperature of 155°F, remove it from the heat and allow it to rest for at least 10-15 minutes before slicing.

Be sure to remove all the butcher’s twine, then use a sharp knife to slice the pork into inch slices. Enjoy!

Chef Anthony’s Pro Tips for Cooking Your Pork Stuffed Pork Loin

• Try adding veggies or sliced cheese as the stuffing.
• Wrap the Beeler’s Pork Loin in Beeler’s Garlic Pepper Bacon instead of using twine before placing it on the grill.
• You can prepare the pork and store it in the fridge for up to 24 hours before cooking. Just be sure to wrap with plastic wrap and remove it from the fridge at least an hour before cooking so that it can come to room temperature.
• Use a wireless thermometer to monitor the temperature of your pork to prevent overcooking, which will cause the pork to become dry. Always place the thermometer in the thickest part of the meat to get an accurate temperature.

Make This Delicious Pork Stuffed Pork Loin Today

Sausage stuffed Beeler’s pork loin is a delicious dish that can be served with many different sides. Pork has an excellent fat content which brings out its flavor and helps keep it juicy while also being leaner than other cuts of pork.
1 Beeler’s Pork Loin
16 oz Beeler’s Italian Style Sausage
1 tbsp kosher salt
1 tbsp Herbs de Provence

1. Using a sharp knife, place the Beeler’s Pork Loin fat side up, with short end toward you. Position knife on the bottom third of the pork loin then cut into the center of pork loin. Continue making horizontal cuts into the pork loin until you are about an inch away from cutting it in half. Then return to the middle area and repeat the process again on the thicker part unrolling the pork as you cut and keeping knife parallel to cutting board to maintain the same thickness. It may be necessary in some areas to cut down slightly to unroll evenly. Continue cutting until pork unrolls to form a rectangle but be sure not to cut completely through the meat.
2. Place the pork loin fat side up and liberally season with salt and herbs de Provence. Turn the pork over and season the inside with salt and herbs de Provence as well.
3. Evenly spread a layer of cooked & crumbled Beeler’s Italian Sausage over the pork loin. Starting on either shorter end roll the pork loin keeping the sausage inside. Once the pork loin is rolled use butchers twine to tightly secure the rolled pork.
4. For easy clean up place the pork loin on a foil lined sheet tray with a roasting rack. Place the pork in a preheated oven, grill, or smoker and roast at 350°F until the pork reaches an internal temperature of 155°F (it should take about 75-90 minutes). If the top of the pork begins to burn place a piece of foil loosely tented on top of the pork loin.
5. Once the Beeler’s Pork Loin has reached an internal temperature of 155°F remove it from the heat and allow it to rest for at least 10-15 minutes before slicing.
6. Be sure to remove all the butchers twine then use a sharp knife to slice the pork into inch slices.
7. Enjoy!