Pork Loin Stuffed with Spring Greens and Andouille Sausage
|4||Cups||Spring Greens, loosely packed (Mustard, collard, turnip and/or argula mixed with spinach and/or chard)|
|1||ea||onion, finely chopped|
|4-5||lbs||center-cut pork loin, butterflied|
|3||ea||Aidella Cajun-Style Andouille Sausage links|
|1/2||tsp||ground cayenne pepper|
|1||tsp||fresh sage, chopped|
|1||tsp||freshly ground black pepper|
|3||Tbsp||bacon fat or unsalted butter|
Preheat oven to 350 degrees.
Carefully wash the greens, remove the stems and coarsely chop the leaves.
In a Dutch Oven over medium heat, melt the butter. Add the onion and saute until soft, about 5 minutes. Add the greens, garlic, and a pinch of salt and pepper. Cook covered until the greens wilted, stirring occasionally, about 10 minutes.
Spread the wilted greens in a layer over the cut surface of the pork. Lay the sausage lengthwise down the center of the roast and trim to fit. Re-assemble the roast by rolling the loin around the sausage and greens, tie in several places with kitchen string.
In a small bowl, combine the mustard, cayenne, sage and pepper. Melt the bacon fat or butter and whisk into the mustard mixture. Brush the loin generously with the mixture and place it in a roasting pan. Roast until the interior of the pork loin reads 155-160 degrees on a thermometer, about 1-1/2 hours. Let rest for 10 minutes before slicing.
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