Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed pork loin. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Stuffed Pork Loin is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Stuffed Pork Loin is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook stuffed pork loin using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Stuffed Pork Loin:

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

Instructions to make Stuffed Pork Loin:

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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