Ingredients:
- 3 1/2 lbs. Pork Loin Half, boneless, butterflied 1/2 inch thickness
- 8 c. White Loaf of Bread, stale, 1/2 dice
- 4 Tbsp. Oregano, fresh chopped
- 3 Tbsp. Thyme, fresh chopped
- 4 tsp. Garlic Powder
- 5 tsp. Onion Powder
- 1 1/4 c. Dried Cherries
- 1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled, drained
- 2 cups Chicken Stock
- 1 each Whole Egg
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper, ground
Directions:
Have your butcher butterfly the pork loin to a 1/2 inch thickness. Once butterflied the pork loin should measure approximately 12 inches wide and 18 inches long. Preheat oven to 500 F. Begin by placing the bread, oregano, thyme, garlic powder, onion powder, dried cherries and sausage into a mixing bowl. Add 2 cups of chicken stock to the bowl along with 1 egg. Mix the ingredients very well to moisten the bread. Now place the stuffing mixture evenly across the entire butterflied pork loin. Season with 1/2 tsp. of salt and 1/2 tsp. of pepper. Roll the pork loin back into its natural shape and place into pan and bake in a 500 degree oven for 10 minutes Reduce the heat to 400 F and bake for 35 minutes or until the internal temperature is 155 F.
Serving size:
(8) 8 oz servings