Third Annual
Soyfoods Symposium
Recipes

 

Herb Crusted Roasted Pork Loin Stuffed with Soy Sausage

by Chef Carrie Balkcom, CEC and Sous Chef Stacey E. Evans, CC

1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. garlic powder
1 tbsp. crushed black pepper
1 tbsp. sea or kosher salt
1 to 1-1/2 lb. pork loin
1 lb. soy sausage

Method

Freeze soy sausage. Mix dried spices and set aside. With a boning knife, cut a hole in the middle of the loin, or have the butcher do it for you.

Assembly

Push the frozen soy sausage into the hole and push until all sausage is into the cavity. Put dried spice mixture into a baking pan. Roll the stuffed pork loin in the dried spice mixture. Wrap the pork in aluminum foil tightly. Place in preheated 350°F oven for 45 minutes to 1 hour until done or until internal temperature reads 160°F. Remove from oven and let rest. Cut into medium slices and serve.

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