Recipe Database
Apple and Sausage Stuffed Pork Loin
Apple and Sausage Stuffed Pork Loin

1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
1 lb of Italian sausage
2 Tbl butter
Salt and pepper
1 (3 pound) pork loin

Preheat egg to 350º F.

In a large skillet, cook the sausage and then add the chopped onions and apples.
Let the stuffing mixture cool completely before putting it in the pork loin.
Make a long slit in the middle of the pork.
Using a wooden spoon or dowel make a large hole but do not go all the way thru.
Stuff the mixture into the pork, really pack it in.
Season the outside or the loin with Salt and Pepper and place on the egg (I used a place setter but direct is fine)
Roast the pork for 45-60 minutes or until an instant-read thermometer registers 150 ºF.
Remove from the egg cover the meat and let it rest for 15 minutes.
Slice and serve.

These dishes were performed at Big Green Egg Headquarters in Tucker, Georgia by Chef Fred with Kevin Jenkins at the helm.