Sausage-Stuffed Pork Loin with Carrots and Carrot Top Pesto


Americans waste almost 40 percent of our food. Our carrot pesto is a delicious way to make use of everything, from root to leaf. It’s easy enough to butterfly a pork loin (instructions abound online), but you can also ask your butcher to do it for you.

Serves 6 to 8 / Takes about 1½ hours

For the pork loin and carrots:

1 (12-ounce) package The New Food Collective Sweet Italian Sausages (or Breakfast Sausages)

1 (3-pound) boneless pork loin, preferably with skin, butterflied

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

3 pounds carrots, peeled and halved lengthwise

For the carrot top pesto:

1½ cups coarsely chopped carrot tops, well rinsed and dried

1 plump garlic clove

¼ cup almonds or pine nuts

½ cup fresh basil or parsley leaves

½ cup freshly grated Parmesan

½ cup olive oil

Salt and freshly ground black pepper

Finely grated zest of 1 lemon

Remove the sausages from their casings. Heat a medium skillet over moderate heat. Add the sausages and ¼ cup water and cook, breaking the sausages up with a wooden spoon, until the water has evaporated and the meat is browned and cooked through, about 10 minutes. Remove from the heat and let cool.

Spread the butterflied pork loin out on a work surface, skin side down. Spread the crumbled sausage over the pork then roll up tightly and secure with kitchen twine. Rub the salt and pepper all over the outside of the rolled pork loin.

Preheat the oven to 400°F. Arrange the carrots in a roasting pan and season lightly with salt and pepper.

Heat a large heavy skillet over moderately high heat. Add the olive oil to the skillet, then add the pork loin, skin side down. Cook, turning occasionally, until browned all over, about 5 minutes.

Arrange the pork loin skin side up over the carrots in the roasting pan. Pour any remaining oil from the skillet over the carrots.

Place the roasting pan in the oven and roast until an instant-read thermometer inserted in the center of the pork reads 140°F, 45 minutes to 1 hour. Remove from the oven and let rest for 10 minutes.

While the pork roasts, make the pesto. Combine the carrot tops, parsley, garlic, nuts and parmesan in a food processor and pulse until broken down. While food processor is running, pour oil through the spout and continue processing until a smooth pesto forms. Season to taste with salt and pepper. Stir in the lemon zest.

To serve, remove the kitchen twine from the pork loin and slice thinly. Spoon some of the pesto over the pork and carrots and serve at once.