Sometimes you need to put together dinner quickly because you forgot to thaw anything, and you did not stop at the store. I think Italian sausage would have been better with this dish, but beef smoked sausage from Hillshire Farms was what I had. I had some Red Sauce and Classic Pesto in the freezer, so I thawed those and offered them as toppings. I also toasted some quick garlic bread as well. This was definitely a 30 minute or less dinner including al the prep work.
Smoked Sausage, Peppers, and Polenta
- 2 Tbsp olive oil
- 1 package Hillshire Farm smoked sausage, cut into 1/4-inch slices
- 1 red bell pepper, medium dice
- 1 green bell pepper, medium dice
- 1 tube pre-made polenta, cut into 1/2-inch slices
- freshly grated parmesan cheese
- salt and pepper to taste
- Heat 1 Tbsp of oil in a large skillet over until shimmering.
- Add the sliced sausage and peppers.
- Sauté for 5-10 minutes, then remove from skillet.
- Add remaining oil to skillet.
- Add the polenta slices and sauté each side until golden brown.
- Add peppers and sausage back into skillet and reheat.
- Serve immediately.
- Top with red sauce or pesto or parmesan.
- Or top with all three!
Made this one last Saturday night, but just now got around to posting it. I guess I am getting a little lazy this holiday season. A well seasoned pork roast can be quite tasty and does not necessarily need embellishment. However, it also lends itself well to customization. You can go crazy with all different kinds of stuffing, or if you are not feeling creative, just grab some box stuffing. A nice fruity galze augmented with savory seasonings makes a great topping for a pork roast. Again, just let your imagination run wild and experiment. I really like the fresh rosemary in this apricot glaze.
Stuffed Pork Roast with Apricot Glaze
- 3 pound Boneless Center Cut Pork Loin Roast
- Salt and Pepper
- 2 cups Prepared Stuffing
- 1 Tbsp Olive Oil
- Kitchen String
- Apricot Glaze
- 1 cup apricot preserves
- 2 Tbsp Soy Sauce
- 2 Tbsp Orange Juice
- 1 Tbsp fresh rosemary, minced
- salt and pepper
- Preheat your oven to 375 degrees.
- Open the roast like a book.
- On one half of the roast spoon on the 2 cups of prepared stuffing, spread evenly.
- Fold the other half over top of the stuffing.
- Use a sharp knife and carefully score the top layer of fat.
- Tie and knot the stuffed pork loin with kitchen string several inches apart.
- Season the top of the roast with kosher salt and black pepper.
- Place the stuffed roast into the roasting pan.
- Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours.
- At the 150 degree mark brush the roast with apricot glaze.
- Place back into the oven to finish cooking to 160 degrees.
- Remove from the oven and brush again with the glaze and cover lightly with tinfoil.
- Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.
Apricot Glaze Instructions:
- In small sauce pan, add all ingredients.
- Over medium heat, stirring constantly, bring to a boil.
- Remove from heat.
- Stir before using.