Pork roast with sausage and nut stuffing
Author: 
Recipe type: Low carb meat
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • ¼ cup pine nuts
  • ¼ cup walnut halves
  • 1 cup brandy
  • 1 tablespoon finely grated lemon zest
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • ¾ pound Italian sausage, meat removed from the casings
  • Salt and freshly ground pepper
  • 5 ribs pork roast
  • 1 ½ teaspoons thyme
  • 1 ½ teaspoons rosemary
  • 1 cup chicken stock
  • 1 stick butter
Preparation
  1. Prepare the stuffing:
  2. Preheat the oven to 350°F. Spread the pine nuts and walnuts on a cookie sheet and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts.
  3. In a small saucepan, bring the brandy to a simmer. Add the lemon zest, cover and simmer over moderately high heat until reduced to ¼ cup, about 5 minutes.
  4. In a medium skillet, heat 1 tablespoon of olive oil and cook garlic till fragrant. Remove garlic into a paper towel, set aside for later use, and leave the oil in the pan.
  5. In the same pan with the garlic infused olive oil, cook the sausage over moderate heat, breaking it up with the spatula, about 5 minutes or until sausage is cooked.
  6. Transfer the sausage to a food processor and process until finely ground. Transfer to a large bowl.
  7. Add garlic to the sausage in the bowl, along with the nuts and the reduced brandy. Season with salt and pepper.
  8. Prepare the roast:
  9. Carve a 4 inches deep pocket along the length of each roast, sliding the knife between the bones and the meat. Be careful not to cut too deep and pierce the bottom.
  10. Fill the pockets with the sausage stuffing. Tie the roast with kitchen twine in between the ribs. Put the roasts on a baking dish, rib bones pointing up. Rub the roasts with the remaining olive oil. Sprinkle the roasts with the thyme and rosemary and season with salt and pepper.
  11. Roast the meat for about 1 hour 45 minutes, rotating the baking dish halfway through, until an instant-read thermometer inserted in the thickest part of the meat read at 150°F. Transfer the roasts to a carving board and let rest for 15 to 20 minutes.
  12. While waiting, prepare the roast gravy. Stir in ½ cup of the chicken stock, scraping the browned bits to dissolve in the broth. Transfer the sauce to a small saucepan and whisk in the remaining chicken stock. Simmer over very low heat, whisk in slices of cold butter until sauce cream up, about 5 minutes. Pour into a gravy boat for serving.
  13. Using a carving knife, carve the roasts into chops. Remove the kitchen twine and drizzle some gravy on the chop. Ready to serve.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/pork-roast-with-sausage-and-nut-stuffing/