Sausage-Stuffed Pork Roast and Blistered Green Beans With Bacon Recipe
- by Chef David Rose
- Last updated Nov 7, 2023
If you’re looking for a change of palate pace when planning the menu to your next dinner party, this recipe delivers. Our sausage-stuffed pork roast and blistered green beans with bacon dish is the wow-worthy centerpiece you’re searching for. Sure, you could serve your sausage stuffing on the side like any other basic meal, but why not deliver a truly unique dining experience where every forkful of your juicy roast comes with a savory companion? Trust us, it’s worth the extra effort!
Why We Love This Pork Roast Recipe
Are you craving a hearty, comforting meal that will stick to your bones and impress your guests? Look no further! From the juicy, mild pork – seasoned with a made-from-scratch Italian rub and stuffed with savory sausage stuffing – to earthy charred green beans complemented with citrusy lemon and savory smoked bacon, the only thing you’ll have to worry about is not getting seconds!
Tools You’ll Need Before You Start
- 1 Medium-Sized Pan
- Sharp Boning Knife
- 1 Large Cast-Iron Pan
- 1 Wire-Rack-Lined Baking Sheet
- Meat Thermometer
How to Make Sausage-Stuffed Pork Roast and Blistered Green Beans With Bacon
No matter how delicious your stuffing is or perfectly charred your green beans are, you’ll never be the host with the most unless you choose the right roast! Luckily for you (and your fellow diners), we’re serving this hearty meal with an Omaha Steaks Boneless Pork Loin Roast. Two and one-quarter pounds of boneless, savory perfection, our master butchers cut this pork loin with a 1/8-inch fat cap, ensuring it will self-baste for next-level juiciness and flavor. Never cooked a roast before and experiencing pork intimidation? Omaha Steaks Roast Cooking Chart has you covered! And just when you thought the savory goodness couldn’t get any better, we’re adding Omaha Steaks Applewood Smoked Steak-Cut Bacon strips to our green beans for a steakhouse-worthy side dish. Cured and smoked the old-fashioned way, this super-thick bacon is the stuff meat lovers’ dreams are made of and the perfect complement to a classic side dish.
1. The Right Stuff(ing)
First thing’s first: prepare your savory sausage stuffing. Add olive oil to a medium-sized pan over medium heat and brown your zesty and pleasantly spicy hot Italian sausage for about 5 minutes before removing from the pan and setting it aside. Next, add your creamy butter, peppery shallots, sweet red bell pepper, mild celery, and pungent garlic to the pan and sauté for about one minute.
Now it’s time to add your browned sausage back to the pan along with its new friends earthy sage and thyme. Sauté it all for another 30 seconds and then add in your rich chicken stock and umami-packed Worcestershire sauce. Bring the combination to a boil, then lower it down to a simmer until it’s reduced in volume by half, which should only take 3 to 4 minutes. Finally, simply turn off the heat and stir in your nutty Italian breadcrumbs, which brings seasonings like oregano, garlic, parsley, and salt to the dish, until it’s fully incorporated before letting it cool to room temperature for about 10 minutes.
2. Fuhgettabout Store-Bought Rubs
While you’re waiting for your stuffing to cool, this is the perfect time to whip up this super-easy – and super-tasty – Italian rub! Simply combine your Italian seasoning, kosher salt, black pepper, and garlic powder in a small mixing bowl and whisk until they’re fully incorporated. That’s it!
3. Stick a Pork in it
The star of the meal is here! Start by thawing your Omaha Steaks Boneless Pork Loin Roast in the refrigerator for 24 to 48 hours. Once fully thawed, remove from refrigerator, pat dry with paper towels so your seasonings stick better, and then allow it to come to room temperature over 30 minutes. Next, carefully use a sharp knife to make a 2-inch lengthwise incision in the middle of both sides of the roast. The easiest way to make sure your incisions meet is to place your fingers in each side and see if they meet in the middle! Then use a spoon to stuff the middle of the roast with the cooled sausage stuffing we made earlier.
Now you’re ready to drizzle the roast with 2 tablespoons of your high-smoke-point grapeseed oil and season it liberally with our homemade Italian rub. Preheat your oven to 250 degrees Fahrenheit before adding the remaining 3 tablespoons of oil to a cast-iron pan on medium-high heat. Sear your roast on all sides EXCEPT the ends where your stuffing is visible for about 90 seconds on each side. Finally, place your stuffed roast on a wire-rack-lined baking sheet and cook for about 1 hour to 1 hour and 15 minutes, until its internal temperature reads 140 degrees Fahrenheit. Then let it rest for about 15 minutes to achieve that ideal medium doneness of 145 degrees Fahrenheit. Want more doneness? Refer to the Omaha Steaks Roast Cooking Chart to determine how much longer to cook it for your best experience!
4. It’s Not Easy Being Green (Beans)
After you take your roast out of the oven to rest for 15 minutes, it’s the perfect time to make your mouthwatering side dish. First, add that same high-smoke-point grapeseed oil and your mouthwatering Omaha Steaks Applewood Smoked Steak-Cut Bacon cubes to a cold medium-sized pan, bring it to medium heat, and continue to cook until your gloriously thick bacon is browned, which should take about 6 to 8 minutes.
Next, remove the bacon from your pan and reserve the bacon fat for future use. Now put your green beans in the pan, add a pinch of salt and pepper, and sear them for 1 minute until they’re wonderfully charred on one side. You’re ready to flip your green beans and add your sharp garlic, crisp white wine, and citrusy lemon juice. Sauté the mixture until the white wine and lemon juice have reduced by 1/3 in volume, which takes about 2 minutes. Then simply turn off the heat and toss your green beans with the cooked bacon, seasoning to taste with salt and pepper. Now all that’s left to do is enjoy your meal and bask in the compliments!
Sausage-Stuffed Pork Roast and Blistered Green Beans With Bacon
- 4 oz. ground hot Italian sausage
- 1/2 cup chicken stock
- 1/2 cup Italian breadcrumbs
- 1 large shallot, minced
- 1/4 cup red bell pepper, small diced
- 1/4 cup celery, small diced
- 3 garlic cloves, thinly sliced
- 3 sage leaves, minced
- 3 thyme sprigs, leaves removed, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 teaspoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 2.25 lb. Omaha Steaks Boneless Pork Loin Roast
- Italian rub
- 5 tablespoons grapeseed oil
Blistered Green Beans With Bacon
- 1/2 lb. green beans, blanched in salted water for 1 minute
- 3 Omaha Steaks Applewood Smoked Steak-Cut Bacon strips, cubed
- 3 garlic cloves, thinly sliced
- Juice of half a lemon
- 1 teaspoon lemon zest
- 1/4 cup white wine
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
- In a medium-sized pan, add olive oil and bring to medium heat.
- Brown hot Italian sausage for about 5 minutes, then remove from pan and set aside.
- Add butter, shallot, red bell pepper, celery, and garlic, and sauté for about 1 minute.
- Add back in browned sausage and add sage and thyme; sauté for about 30 seconds, then add chicken stock and Worcestershire sauce.
- Bring to a boil, then lower to a simmer until reduced by half in volume; about 3 to 4 minutes.
- Turn off heat and stir in Italian breadcrumbs until fully incorporated.
- Cool stuffing to room temperature for about 10 minutes before stuffing pork loin roast.
- Place all ingredients in a small mixing bowl and whisk until well incorporated.
- Thaw roast in refrigerator for 24 to 48 hours.
- Remove roast from refrigerator, pat dry with paper towels, and allow to come to room temperature; about 30 minutes.
- With a sharp boning knife, make a 2-inch lengthwise incision in the middle of both sides of the roast. Place fingers through each hole to ensure incisions connect in the middle. Using a spoon, fill the middle of roast with sausage stuffing.
- Drizzle roast with 2 tablespoons grapeseed oil and liberally season with Italian rub.
- Preheat oven to 250 degrees Fahrenheit.
- Place remaining grapeseed oil in a cast-iron pan on medium-high heat and sear roast on all sides EXCEPT the ends where the stuffing is; about 1 and a half minutes on each side.
- Place stuffed roast on a wire-rack-lined baking sheet and cook for about 1 hour to 1 hour and 15 minutes, until internal temperature reads 140 degrees Fahrenheit. Rest for about 15 minutes for perfect medium doneness of 145 degrees Fahrenheit. If you desire greater cooking doneness, refer to the Omaha Steaks cooking chart.
Blistered String Beans With Bacon
- Add grapeseed oil and bacon to a cold medium-sized pan, bring to medium heat, and cook until bacon is browned; about 6 to 8 minutes.
- Remove bacon from pan and reserve bacon fat.
- Place green beans in pan, add a pinch of salt and pepper, and sear for 1 minute until charred on one side.
- Flip green beans, add garlic, white wine, and lemon juice, and sauté until white wine and lemon juice reduce by 1/3 in volume; about 2 minutes.
- Turn off heat and toss green beans with cooked bacon; season to taste if needed with salt and pepper.
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