Shrimp and Sausage Stuffed Pork loin

Preheat oven to 375°F.

Prepare the pork loin by slicing it lengthwise, creating a pocket for stuffing.

In a skillet, heat olive oil over medium heat and sauté onion, garlic, celery, and bell pepper until softened, about 5-7 minutes.

Add sausage to the skillet and cook until browned, about 5 minutes.

Stir in shrimp and cook until pink, about 3 minutes.

Remove from heat and mix in bread crumbs, parsley, egg, chicken broth, salt, black pepper, paprika, thyme, and rosemary.

Stuff the pork loin with the shrimp and sausage mixture, pressing firmly to pack it in.

Secure the opening with kitchen twine or toothpicks.

Season the outside of the pork loin with salt, black pepper, and lemon juice.

Place the stuffed pork loin in a roasting pan and roast for 45-60 minutes, or until the internal temperature reaches 145°F.

Let the pork loin rest for 10 minutes before slicing.

Serve slices with pan juices drizzled over the top.

Spice Level:

Allergens