Sausage & Zucchini Stuffed Pork Loin Roast

1½-2 lb Pork Loin Roast

½ lb bulk sausage

2 cups bread crumbs

1½ cup shredded zucchini

½ cup chopped onion

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp Italian seasoning

1 tbsp extra virgin olive oil

Preheat oven to 350º.

Cook sausage and onion in large skillet until sausage is no longer pink; add zucchini and cook 3-5 minutes longer; do not drain.  Add bread crumbs, garlic powder and thyme and mix well.  Let cool slightly.

To butterfly pork roast place fat side down; starting at the thickest edge, slice horizontally through the meat stopping 1½ inch from the opposite side so that the roast will open like a book.  Pound the open roast with a mallet to flatten to about 1½ inches and remove any fat.

Spread cooled mixture evenly on cut side of roast; roll starting with long end, jelly roll style.  Secure with string.  Rub roast with olive oil and sprinkle with onion powder and Italian seasoning.  Place in lightly greased roasting pan and bake at 350º for 1½ hours.  Cool slightly before slicing.

© Crackerberries 2011