Sausage-Stuffed Pork Roast and Blistered Green Beans With Bacon
A hearty meal perfect for holiday celebrations or family dinner.
Servings: 4 servings
Ingredients
Sausage Stuffing
- 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
- Salt
- Pepper
Italian Rub
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Pork Roast
- 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
- Salt
- Pepper
Instructions
Sausage Stuffing
- 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.
Italian Rub
- Place all ingredients in a small mixing bowl and whisk until well incorporated.
Pork Roast
- 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.