I LOVE this recipe, the presentation is wonderful and it is delicious!
Sausage and Feta Stuffed Pork Loin
Servings- 8
Ingredients
4-6 pound pork loin
6 precooked low carb sausages of your choice (6 net carbs)
1 1/2 cups chopped Feta cheese from a dry block (9.5 net carbs)
1 1/2 cups shredded purple cabbage (4.5 net carbs)
1/2 cup chopped cilantro or parsley (5 net carbs)
3 cups salad greens (3 net carbs)
3 small tomatoes (9 net carbs)
1 apple, only 1 small slice to be eaten per person (6 net carbs)
Salt and pepper to taste
4 bamboo skewers
Cotton cooking string (butchers string)
Directions
1. Preheat your oven to 350 degrees.
2. You’ll need to transform your round cylinder shaped roast into a flat surface so you can lay out the stuffing and roll it up.
3. Set your roast on a cutting board and using a very sharp butcher’s knife cut a line the entire length of the roast 1/2 inch deep.
4. Now choose a direction to start cutting, either go left or go right. I find right handed people go right when making these cuts. Place the blade of the knife into the line you cut previously and turn it on its side. The edge of the blade is now facing your cutting direction 1/2 inch deep the roast.
5. Start “peeling” the roast into a 1/2 inch flat surface by cutting forward the entire length of the meat turning it towards you as you continue to make the log smaller and smaller .
6. Once you’ve flatted out your roast it’s time to stuff it. Lay the flat piece of pork on your cutting board and season the surface with salt and pepper.
7. Slice the sausages lengthwise the lengthwise again to quarter them.
8. Spread the cabbage over the surface of the meat being sure to stay a couple inches in from the side you’ll be rolling from and the opposite side where your roll will end. You can go out to the ends of the roll with your stuffing, we’ll use 1/2 of an apple on each end to plug them up during cooking.
9. Sprinkle the feta cheese over the cabbage and lay end to end the sausage quarters on top of the cheese.
10. Simply roll the roast up as if you were rolling a sleeping bag, once rolled up stick the bamboo skewers down through the roll at each end and towards the middle from each end to keep it rolled while you tie it.
11. Use the butcher’s string to tie circles around your roast about every two inches. Once the circles are all tied remove the skewers and slice the apple in half.
12. Cut a piece of string 2 1/2 times longer than the roast and lay it out across the cutting board.
13. Place the roast so it sits lengthwise along the string leaving equal lengths of string at each end.
14. Place 1/2 of the apple on each end of the roast as plugs and secure them with skewers.
15. Take the long piece of string and wrap it across the apples and over the top of the roast, tie the string off.
16. Coat the entire roast well with salt, pepper and chopped cilantro or parsley.
17. Roast the pork for 20 minutes per pound or until you meat thermometer reads 135 degrees when placed in the center of the roast if you wish for rare.
18. Roast the pork for 25 minutes per pound or until you meat thermometer reads 145 degrees when placed in the center of the roast if you wish for medium.
19. Remove the roast from the oven and let rest for 15 minutes, the roast temperature will rise an additional 10 degrees while on the counter.
20. Lay out your plates with salad fixins and some sliced tomatoes, adding 1 slice of apple from the plug per plate as garnish.
21. Using a sharp knife slice 1 inch thick slices from the roll and lay slices out nicely on your plates.
22. Serve
TIP- If you plan on cooking this for a dinner party the roast can be prepped as far in advance as the day before and refrigerated.
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