Stuffed Pork Loin Show

Stuffed Pork Loin

4 lb pork loin, butterflied
8 oz. Italian sausage
1 small onion, diced
1 cup frozen spinach, thawed and drained
Greek seasoning
1 cup sharp cheese of your choice

Lay pork loin flat out on a large baking sheet.  Sprinkle generously with Greek seasoning.  (This can be done the day before).  Meanwhile, in a large skillet sauté, onions until tender.  Add sausage and break up into small pieces.  Cook until no longer pink.  Add spinach and stir to combine.  Add cheese.  Allow mixture to cool completely.  Spread filling evenly over the pork.  Starting at one end, roll pork up into a tight cylinder.  Take butcher’s string and tie pork up tightly.  Season the roast with more Greek seasoning.  Place digital thermometer in center of roast and place in a 350◦ oven.  Roast until internal temperature reaches 155◦.  Allow roast to rest for 10-15 minutes before carving.

Roasted Parsnips & Carrots
4 parsnips, peeled and medium diced
4 carrots, peeled and medium diced
Oil
Salt and pepper

Place parsnips and carrots on a large baking sheet and drizzle with oil.  Sprinkle salt and pepper over them and toss them with your hands until they are evenly coated.  Place in a 375◦ oven for 30-40 minutes until golden and tender.

Easy Skillet Apple Pie

4 to 5 apples, peeled and sliced
1 recipe of pie dough
2 teaspoons cinnamon
¾ to 1 cup sugar

Microwave apples in a bowl until tender, about 4 minutes.  Place apples in cast iron skillet with sugar and cinnamon.  Toss to coat.  Place pie dough over apples and brush with egg and water mixture.  Cook in a 425◦ oven for 25 minutes or until crust is nicely browned.