Roast loin of pork with sausage stuffing from The New Basics Cookbook (page 543) by Julee Rosso and Sheila Lukins

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked beets; Chunky applesauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on December 29, 2024

    Served as main course for Christmas Eve dinner. I had the butcher butterfly the pork loin so that when stuffed and rolled it looked like a spiral -- a presentation look I prefer. This did not impact cooking time, following recipe times, but I did let the roast rest closer to 30 minutes. The one stuffing change was to use just one cup of chopped onions instead of two, and adding one cup of chopped fresh fennel (in addition to fennel seeds called for). The four-pound roast easily served 7 adults with a few slices left over. In addition to side dishes (maple mashed sweet potatoes, sautéed green beans) I made Saffron Apple Jam from Marcus Samuelsson's Aquavit Cookbook to accompany the pork. The pork was not expensive, so it is a nice alternative to keep in mind if you want to serve something festive but not a budget buster.

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