Pork Loin Stuffed with Rabbit Sausage and Dried Apricots

This dish features a succulent pork loin stuffed with a flavorful rabbit sausage stuffing enriched with dried apricots and cranberries. The combination of savory and slightly sweet elements creates a delightful balance, while the traditional roasting technique ensures a juicy and tender result. Perfect for a special occasion or a hearty dinner, this recipe meets various dietary preferences and offers a unique twist on classic flavors.

Ingredients:

• 2 pounds pork loin
• 1 pound rabbit sausage
• 1 cup dried apricots, chopped
• 1/2 cup dried cranberries, chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• Kitchen twine

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
3. In a large bowl, combine the rabbit sausage, sautéed onion and garlic, chopped dried apricots, cranberries, thyme, rosemary, salt, pepper, breadcrumbs, and chicken broth. Mix until well combined.
4. Butterfly the pork loin by slicing it horizontally, being careful not to cut all the way through. Open it up like a book.
5. Spread the rabbit sausage stuffing evenly over the pork loin, then roll the pork loin tightly. Secure it with kitchen twine.
6. Rub the outside of the pork loin with the remaining olive oil, and season with additional salt and pepper.
7. Place the stuffed pork loin in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
8. Let the pork loin rest for 10 minutes before slicing. Serve with your choice of sides.