Sweet and Spicy Stuffed Pork
2 tablespoons Granny’s Good Ol’ Fashion Bacon Drippings
1 medium onion, diced fine
1/4 cup celery, diced fine
1 medium red apple, peeled and diced fine
1 cup firmly packed baby spinach
2 teaspoons salt, divided use
1 teaspoon black pepper, divided use
4 tablespoons Garden Club Strawberry Preserves
1 teaspoon Griffin's Jalapeno Mustard
1 1/2 tablespoons Griffin's Cinnamon Syrup
6 Country Cousins Fully Cooked Spicy Sausage Patties, thawed and crumbled
1 (3 1/2 to 4 lb.) boneless center-cut pork loin roast, well chilled
4 (16-inch) pieces of kitchen twine or kitchen cooking bands
1 tablespoon Head Country Championship Seasoning
1 cup Head Country Original Barbecue Sauce, warmed
Step 1Heat oven to 325 degrees. Use 1 teaspoon of bacon drippings to oil a medium roaster or baking dish. Set aside.
Step 2Place remaining bacon drippings in a large skillet over medium high heat. Add onion and celery.
Step 3Cook for three to four minutes until vegetables soften, stirring often. Stir in apple and spinach. Sprinkle with one teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes, stirring constantly. Remove from heat.
Step 4In a blender, puree preserves, mustard and syrup. Reserve two tablespoons for outside of pork. Add remaining jam mixture and crumbled sausage to skillet. Stir.
Step 5Double butterfly the pork by laying the roast down, fat side up, on a cutting board. Use a sharp knife to cut the roast, starting at the bottom, in a one-half inch thick spiral-fashion, laying the roast out flat as you cut. Spread out the filling on the roast, leaving a one-half inch border from the edges.
Step 6Starting with a long side, roll up tightly. Tie with kitchen twine at about two inch intervals. Brush reserved jam mixture over outside of pork.
Step 7Sprinkle with remaining salt and pepper. Place in prepared roaster. Sprinkle top and sides evenly with seasoning. Cover and bake for one hour.
Step 8Remove cover and bake for about 30 minutes more or until internal temperature is 165 degrees when checked with a meat thermometer.
Step 9Remove from oven. Cover and let rest for 10 minutes before removing twine and slicing into one-half inch thick slices. To serve, place barbecue sauce in a small bowl in center of a platter and arrange pork slices around bowl. Garnish as desired. Serves eight