Stuffed Pork Loin

Name: Stuffed Pork Loin
Cuisine: American
Ingredients: 2 lbs Pork Loin; 1 lb. Ground Lamb; 1 lb Andouille smoked sausage (diced); 1 package baby portabella mushrooms (sliced); 1 medium onion (chopped); 2 cups balsamic vinegar; 1 cup brown sugar; 1/2 tsp dijon mustard; 1/2 tsp Worcestershire sauce

John A. Moss II @Elektrik78

Newport News, Virginia

Got creative a couple years ago when I first made this concoction. I use ground lamb, but works great with any ground meat.

John A. Moss II @Elektrik78

Newport News, Virginia

Got creative a couple years ago when I first made this concoction. I use ground lamb, but works great with any ground meat.

Saved

Ingredients

2 lbsPork Loin
1 lb.Ground Lamb
1 lbAndouille smoked sausage (diced)
1 packagebaby portabella mushrooms (sliced)
1medium onion (chopped)
Balsamic Glaze: (recipe below)
2 cupsbalsamic vinegar
1 cupbrown sugar
1/2 tspdijon mustard
1/2 tspWorcestershire sauce

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Steps

1

Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides.
2

Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool.
3

Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine.
4

Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered.
5

Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.)
6

Balsamic glaze:
7

Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan.