Stuffed Pork Loin

Got creative a couple years ago when I first made this concoction. I use ground lamb, but works great with any ground meat.


  1. 2 lbs Pork Loin
  2. 1 lb. Ground Lamb
  3. 1 lb Andouille smoked sausage (diced)
  4. 1 package baby portabella mushrooms (sliced)
  5. 1 medium onion (chopped)
  6. Balsamic Glaze: (recipe below)
  7. 2 cups balsamic vinegar
  8. 1 cup brown sugar
  9. 1/2 tsp dijon mustard
  10. 1/2 tsp Worcestershire sauce


  1. Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides.

  2. Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool.

  3. Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine.

  4. Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered.

  5. Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.)

  6. Balsamic glaze:

  7. Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan.

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