Pork Loin with Sausage Stuffing

Bake: 1 to 1 1/4 hours or until meat thermometer registers 160 degrees.

Stand: 15 minutes

Servings: 8 to 10 servings

Ingredients:

• 1 Cup of chopped onion
• 4 ounces of loose sweet Italian sausage
• 1/2 cup of snipped parsley
• 1/3 cup of soft bread crumbs
• 1/4 cup of raisins
• 1 1/2 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme(crushed)
• 1/4 teaspoon of pepper
• 1 to 2 tablespoons of water
• 1 boneless pork roast with pocket (2 1/2 – 3 lb)
• 1/4 cup of apricot preserves

Instructions:

• Stuffing
  • Cook onion and sausage in a medium skillet until sausage is brown and onion is tender
  • Drain well
  • Add parsley, bread crumbs, raisins, thyme, and pepper
  • Drizzle with enough water to moisten and toss lightly
• Roast
  • Fill the pocket of pork with the stuffing
  • Place meat on a rack in a shallow roasting pan
  • Insert a meat thermometer into the thicket portion of the meat
  • Roast in a 325 degree over for 1 to 1 1/4 hours or until meat thermo
  • meter registers 160 degrees.
  • Meanwhile, cook and stir the apricot preserves in a small sauce pan until melted
  • About 15 minutes before the meat is done, brush with melted preserves
  • Cover and let stand for 15 minutes before carving