Stuffed Roast Pork

We were out Saturday night for dinner with some friends.  We ended up going out to a German restaurant on Long Island and I ended up eating pork loin, which happened to be on the menu for Sunday dinner this week.  I prepared the loin to cook this morning, but decided to wrap and hold it in the refrigerator for Monday instead.  This meal is one generally reserved for holidays, but my husband has been asking me to make it since I didn’t make it on our last holiday.  He purchased the meat and brought it home, so how could I possibly say no.

My dinner friends have been friends since we were in kindergarten.  These are the best kind of friends to have, as you have so many shared memories.  We went all through schooling together K – 12, so there’s nothing we didn’t experience together growing up.  I’m thankful we have kept in touch through our adult years and truly enjoy the times we spend together.  I wish we lived closer to each other, but we still manage to see each other several times each year.  Each time we meet, there’s tons of laughter and reminiscing of days gone by.  Gail is the memory keeper who inevitably cleans a closet and finds a photograph, or note we wrote each other back in junior high school.  This was the 1970s version of a group text.  It’s so much fun to read something your younger self wrote.  Marianne was always the level headed one in the group, whose current self loves to call to question that label.  Barbara, who couldn’t make it this time, was and continues to be the wild child who keeps us laughing all night.  These ladies have shared much of my life journey and I’m thankful to have them still in my life.


Sunday morning we decided to hold off on our roast, but I still needed to prepare it for cooking.  I came across a cooking page – Cooking with the Kingfish – recently that showed an easier way to cut a roast for stuffing.  I decided to try that out with this roast and it worked out well, super easy.  I prepared my sausage stuffing, cut the roast, pounded, stuffed, rolled and tied it for roasting  It was then placed in a roasting pan and wrapped for overnight.  On Monday, my husband will place it in the oven while I am at work for roasting.

Sausage Stuffing 


  • Onion chopped
  • 2 celery stalks chopped
  • 3 cloves garlic chopped
  • Sausage meat (I used sweet removed from casing)
  • Rye bread (half loaf)
  • 1/4 cup chicken stock
  • 1 egg
  • 1 tbsp thyme
  • 1 tsp rosemary
  • 1 tsp red pepper flakes
  • salt & pepper to taste


  1. Chop celery and onions small and saute in tablespoon of unsalted butter until soft (4 minutes)
  2. Add sausage meat and brown
  3. Add chopped garlic and cook for 1 minute201C0C63-77F3-4F6F-9438-08BFD13E7EC2
  4. In separate bowl place cubed bread
  5. Pour sausage and vegetable mixture over bread
  6. Add egg and spices77BE9931-9B1C-43F5-8283-6F5C3492B94C
  7. Add 1/4 cup of chicken stock
  8. Mix with hands until fully blended and set aside.110671EF-D293-4432-9CB2-1796FC68085D

Stuffed Roast Pork Loin


  • 5 lb boneless pork loin
  • 1 onion chopped large
  • olive oil
  • 4 sweet potatoes chopped into large pieces (1 – 1/2 inches)
  • 1/4 cup flour
  • 1 tbsp paprika
  • salt & pepper to taste


  1. Pour cup of coffee because it’s far too early for wine and turn on Alexa for dancing in the kitchen.
  2. Rough chop onion and place in roasting pan
  3. Wash and pat dry roast and place on cutting board
  4. Slice gently with sharp knife the long way, almost in half but do NOT cut all the way through.
  5. Unfold the roast.
  6. Starting at center and moving toward outer edge slice in half without cutting all the way through and unfold
  7. Repeat this step on other half
  8. Place plastic wrap over roast and pound to even out24F53EB9-799A-477D-A46F-12D2FF793BF0
  9. Place stuffing on top of flattened roast and spread evenly07044235-8043-4E38-816D-DF4F3C2AC7F8
  10. Roll roast long way much like you would a jellyroll cake.
  11. Tie roast with roasting twine7D259DF6-07E8-41EC-A1A6-8986D68EACE7
  12. Rub pork with 1 tablespoon olive oil and sprinkle with paprika.
  13. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin. (I didn’t put the flour on yet in the photo below. I’ll do that tomorrow, just prior to roasting.)
  14. Place on top of onion and sweet potato in roasting pan5063D2D3-BC4D-4556-AA74-0CAD47741C70
  15. Add 1 cup of chicken stock to bottom of pan
  16. Roast in oven at 450 degrees F for about 10 minutes.
  17. Reduce oven to 350 degrees F and continue to roast for 60 minutes
  18. Insert meat thermometer into pork – not stuffing – ready when 150 – 155 degrees F
  19. Let pork rest for 10 – 15 minutes.  Temperature should be 160 degrees F
  20. Slice with sharp knife and serve

In the past I just cut the roast almost in half and stuffed.  Rolling it made distribution of stuffing more even and presentation was much nicer. Delicious and enough for my dad and leftovers.

















Sausage & Peppers

My husband brought home some freshly made sausage yesterday, hot and sweet.  I happened to have some gorgeous organic red peppers waiting to be cooked.  Today, we spent the morning in Queens visiting my dad at my mom’s nursing home.  When we got home we had a light lunch and I began to think about what to make for dinner.  One of my husband’s favorite quick meals is sausage and peppers and since I had all the ingredients on hand, why not.

My husband and I have been married for over 30 years.  We’ve known each other since we were 18 years old.  F725EDD3-6ED5-48B0-8060-0AF546F425C7We met in Glendale, NY, at a local hangout through mutual friends.  For those who grew up in Glendale, this hangout was the hot spot of the early 1980s – The Bulkhead. My husband was friends with one of the owners and my best friend and I would go there weekends to hang out and dance.

When we were married, I realized that my husband never really ate any of the Italian meals I loved.  He grew up on meat and starch and not much in the way of pasta or tomato sauce.  I, on the other hand, could eat pizza, baked ziti or chicken parmesan every night of the week.  Thankfully, he now loves these staple meals just as much as I do. Believe me, it was no coincidence he brought these sausage home, knowing I had red peppers.  This meal was so easy to prepare and the biggest decision was – bread, rice, pasta or potatoes.  Tonight, pasta won out as we had rice and bread already this week.

This recipe has evolved over the years from when we were first married.  I was not a huge fan of sausage meat and would never eat peppers back then.  I remember making sausage and peppers for our first family gatherings.  They were always a hit and super easy to make.   Back then, I didn’t make my own sauce.  Rather, I used something in a jar like my mother had.  Back then, I didn’t know that the type of cookware you use impacts the taste of your food – think aluminum pans. Back then, I just wanted something that would taste good and could be prepared ahead so I wouldn’t be stuck in the kitchen when my company arrived.

As my cooking improved, so too did my sausage and peppers.  I never really had a recipe to follow on this one.  I just kind of threw things together and cooked it super long in the oven.  I still experiment with the ingredients, but the version I made today is my latest favorite.  Your house will smell so good when this is cooking.   It’s a nice hearty meal for a Saturday night at home and tastes even better the next day.

Both of us have changed into lounging clothes and have no intention of going out tonight.  He’s watching a movie and I am finishing a good book.  This is not a meal we eat often as it’s not the healthiest.  To lighten it up we have used turkey sausage in the past and it tastes just as good.  With Super Bowl Sunday right around the corner, this may be one dish you might want to try.

Laura’s Sausage & Peppers



  1. Pour glass of Merlot and turn on Alexa for dancing in the kitchen.A525CE1E-46D4-465D-9252-65FEBC84DB2A
  2. Slice each sausage link into 3 pieces (use sharp knife)
  3. Place 1 tbsp butter in cast iron pan and add sausage links.  Cook over medium heat until they brown nicely on outside.  Remove to oven pan.B0FE1B82-5EE4-4142-BFF2-F2D6A7D53394
  4. In same cast iron pan, add few drops of olive oil, onions and peppers.  Add red pepper and brown over medium heat (about 4 minutes).
  5. Add chopped garlic and cook 1 minute74A54DEA-CC67-47C6-B648-AADA1020D31F
  6. Remove onions and peppers to the same pan as sausage.
  7. In same  pan you cooked onions, add wine and cook down, using wooden scraper to deglaze the pan.
  8. Once the alcohol cooks down, add the chicken broth and tomato paste.
  9. Add spices and stir.  Cook over low heat for about 5-7 minutes.
  10. Pour over sausage in pan.  Cover and cook in oven for 30 minutes at 350 degrees.
  11. Uncover and leave in oven for 30 minutes as you prepare your pasta or rice.
  12. Serve over rice, pasta or potatoes. (I usually cook the potatoes right in with the sausage and peppers)


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