Italian Sausage and Rapini Stuffed Pork Loin with sweet onions
Ingredients
1 (3-pound) boneless Canadian pork loin
4 tablespoons light olive oil
1 onion, chopped
3 cloves garlic, minced
1 1⁄2 teaspoons chopped fresh rosemary
1 1⁄2 teaspoons of chopped fresh sage
1⁄2 pound rapini, stems discarded, leaves washed and chopped
1⁄2 pound mild Italian sausage, casing removed 1 egg, beaten
3⁄4 cup grated Parmesan cheese
1 1⁄4 teaspoon salt, plus more to season
3⁄4 teaspoon freshly ground black pepper, plus more to season
1⁄4 cup Marsala wine
In large frying pan, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until onion is translucent, about 20 minutes. Remove from heat and place in large bowl.
Add garlic, rosemary and sage. Stir to mix and let cool. Stir in rapini, sausage, egg, Parmesan, salt and pepper. Mix well.
Preheat oven to 400°F. To prepare loin, cut a pocket running the length of the loin stopping one inch from each end. Fill with sausage stuffing and tie with string at 2-inch intervals. Rub outside of loin with salt and pepper. Place in roasting pan, uncovered, and roast until internal temperature reaches 155°F, about 1 hour. Transfer to carving board, tent with foil and let rest 15 minutes before slicing.
Meanwhile, pour pan juice into medium saucepan. Add Marsala and cook for 5 minutes on high heat, or until mixture is reduced by half. Spoon over sliced loin and serve.
Serves 6.
