Stuffed Pork Loin is an elegant but easy way to serve for a holiday meal or dinner party. This pork loin is stuffed with sweet Italian sausage sweetened with shredded apple. The meat is marinated with a mustard rub then finished with peach glaze then garnished with grilled peaches.
Add all the ingredients in the mustard rub group in a small bowl, and mix to combine. Set aside.
Italian Sausage Stuffing
Combine all the ingredients in the Italian Sausage Stuffing group together in a medium bowl, and combine. Set aside.
Prep the Pork Loin
Preheat oven to 450-degrees.
Butterfly the pork loin by making a long vertical cut length wise about one inch deep into the pork loin going about three-quarters of the way through.
Turn over and open the flap you just made. Make another vertical cut through the center of the remaining thickness so that you can open the pork loin like a book.
Sprinkle with Montreal Steak Seasoning on the inside.
Add the stuffing spreading to within an inch of the sides.
Roll long side until it resembles a log, and then with the seam side down tie with kitchen twine about every two inches.
Put tied pork loin in baking pan with rack. Brush on mustard rub.
Peach Glaze
Combine all the peach glaze ingredients into a small saucepan then stir to combine. Bring to a simmer then cook stirring almost constantly for about 5 minutes.
Optional Grilled Peaches
Brush the halved and pitted peaches with melted butter or olive oil. Sprinkle with brown sugar, cinnamon, and nutmeg to taste.
Grill over medium heat for 4-5 minutes on each side.
Cooking the Pork Loin
Put the pork loin, uncovered, into the preheated oven for 15 minutes.
After 15-minutes turn the temperature down to 375-degrees until the internal temperature reaches 145-degrees. This may take one hour more or less.
Remove from oven just before done, and brush with peach glaze then put back in the oven at least 15 additional minutes.
Once done remove and tent with foil for ten minutes to rest.
Notes
*Pork loin should measure about 8-10 inches in length.*This recipe can be used for a whole pork loin. Ingredients should be doubled, and cooking time adjusted appropriately.