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Sausage Stuffed Pork Loin 

one 4 pound pork loin roast, boneless
1/2 pound of bulk pork sausage
1 onion, minced
1 cup of fresh bread crumbs
one 32 ounce package of sauerkraut
1 cup of dry white wineRecipesFromScratch.com8/25/06  

Cut strings on pork roast and unroll. To increase surface of roast, slash "eye" of pork loin lengthwise and fold out flat. Brown the sausage in skillet over moderate heat. Drain the fat. Add onion and cook until transparent. Remove from heat. Stir in bread crumbs. Spoon onto roast. Roll roast and retie with string. Rinse sauerkraut and place in large microwave safe casserole. Place roast over sauerkraut. Pour wine over roast. Cover and microwave at 75% power for 50 to 55 minutes until internal temperature reaches 170ºF. rotating twice. Let stand for 10 minutes before slicing. Slice and serve with sauerkraut. Makes 10 servings
 

 

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