Pork Loin Stuffed with Sausage

How to prepare pork loin stuffed with sausage

1. Cut a piece of sausage slightly longer than the piece of pork loin.
2. Pierce the loin through the center with a wide knife blade. Insert the sausage in that spot and trim the ends so that only about 1 cm sticks out on each side of the loin.
3. Place the loin in a pot, cover with water, and add the aromatics (bay leaf, whole garlic cloves, peppercorns, salt).
4. Bring to a boil. Simmer with the lid on for 20-25 minutes.
6. Remove the loin from the cooking water and let it dry for a few minutes.
7. Meanwhile, on your work surface, sprinkle paprika, herbes de Provence, a little chili, pepper, granulated garlic, and a little salt to taste. Roll the loin through the spices.
8. Once cooled, store the loin in the refrigerator. Slice thinly to serve.

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