I love pork. It roasts so well. Some pork loin came on sale so it was time! The only problem with pork loin is that it is very lean and can dry out. I have found that stuffing the pork with fatty sausage or a moist stuffing can help keep it juicy. I decided to try sausage and apples.
I decided to this in my smoker but it works well in an oven but just doesn’t have the smoke kiss.
I preheated my smoker to 350 F.
I took a 1 kg (2 pound) pork loin roast and put it with a cut end facing me. I used a large slicing knife to cut a slice 1/2 to 3/4 inch thick from the top, right to left, stopping 1/2 to 3/4 inch before cutting all the way through.
I turned the roast 180 degrees and flipped the partial slice over. Cut another 1/2 to 3/4 inch slice right to left, stopping 1/2 to 3/4 before cutting all the way through.
Continue cutting partial slices and turning until the roast lays out in a long flat strip.
Mix 325 grams (3/4 pound) of breakfast sausage with 175 ml (3/4 cup) diced apples. I spread that over the pork leaving 2 inches uncovered at the end. Roll the pork strip up jelly roll style and tie it with butcher string.
I put 250 ml (1 cup) of chicken stock and 250 ml (1 cup) of large onion chunks in a roasting pan. I put a rack on the roasting pan and put the roast on the rack. I put the pan in the smoker over competition blend pellets and smoked to an internal temperature of 155 F, a little over an hour.
I put the pork roast on a cutting board and tented with foil. I defatted the juice in the pan and added 1 1/2 cup chicken stock. Bring the liquid to a boil. I put 25 ml (2 tablespoon) of flour and 50 ml (1/4 cup) cold water into a sealable container. Shake until well mixed. Pour the mixture gradually into the liquid, stirring. Cook until thickened. Strain the gravy.
Slice the roast and serve it with the gravy.
This had a great touch of apple, the sausage kept the pork moist and the gravy was delicious. I do love a roast pork.
The Old Fat Guy
- 1 kg (2 pound) pork loin roast
- 325 grams (3/4 pound) bulk breakfast sausage
- 175 ml (3/4 cup) diced peeled apples
- 250 ml (1 cup) chicken stock
- 250 ml (1 cup) onion cut into chunks
- 375 ml (1 1/2 cup) chicken stock
- 25 ml (2 tablespoons) flour
- 50 ml (1/4 cup) water
- Start with a 2 pound pork loin roast. Put a cut end towards you and use a slicing knife to cut a slice about 1/2 to 3/4 inch thick from the top of the roast, right to left, stopping 1/2 to 3/4 inch before cutting all the way through.
- Turn the roast 180 degrees and flipped the slice over like a book page.Take another slice right to left 1/2 to 3/4 inch from the top slice ending 1/2 to 3/4 inch before cutting through.
- Keep rotating and making partial 1/2 to 3/4 inch slices until the pork is one long strip.
- Mix 325 grams (3/4 pound) of bulk breakfast sausage with 3/4 cups of peeled, diced apple and spread it over the pork, leaving 2 inches on one end uncovered.
- Roll the roast jelly roll style and tie with butcher string.
- Put 250 ml (1 cup) of chicken stock in a roasting pan with the onion. Put a rack on the pan and the roast on the rack.
- Cook in a 350 F oven or smoker and cook to an internal temperature of 155 F, about 1 hour 15 minutes.
- Put the roast on a cutting board and tent with foil.
- Remove the fat from the roasting pan.
- Add 375 ml (1 1/2 cup) of chicken stock to the pan and heat to a boil.
- Put the flour and cold water in a sealable container and shake until mixed.
- Add the flour mixture to the pan and cook, stirring until thickened.
- Strain the gravy.
- Slice the meat and serve with the gravy.