-
1
In a deep skillet, Brown the sausage.
-
2
While browning add the onions.
-
3
Add the pecans to lightly brown.
-
4
Add the Croutons and sage.
-
5
Add enough stock to moisten, Toss do not mush up.
-
6
Set aside to cool.
-
7
Butterfly the Loin to approximately an inch thickness.
-
8
Spread with the cooled stuffing.
-
9
Leave the top and bottom edges clear to roll.
-
10
Roll the loin like a jelly roll grain running side to side.
-
11
Tie gently with minimum number of ties leaving tie ends extended.
-
12
Mix Panko, Cheese,& seasoning with enough of the beaten egg to make it clump up.
-
13
A fork is easiest way, you'll have to use your own judgment here to make it packable.
-
14
Lightly paint the tied loin with the remainder of the egg.
-
15
Pack the coating all over the loin leaving the ties where they can be found.
-
16
Place on a rack in a shallow baking pan.
-
17
Insert thermometer in center.
-
18
Crank your oven to as high as it will go, let it get hot.
-
19
Roast 12 minutes.
-
20
Turn the oven down to 260 or so and roast to an internal temp of 140 degrees F.
-
21
Mine took a bit over 2 hours.
-
22
If you're not comfortable with not-well-done Pork, take it to 160 degrees F max.
-
23
But remember, you get about a 5 degree rise from the residual heat.
-
24
Let it rest a bit, slice, and top with a some of that apple.
-
25
Thanks for the idea Bill.
