Sausage Stuffed Pork Roast

 I bought a 4 lb. pork roast, butterflied it and pounded it out.  Then I made a sweet Italian sausage with fennel seeds to stuff it with.  I rolled it and tied it with string and then heavily seasoned it with salt, pepper, thyme and garlic.  I roasted it at 350 degrees on a bed of small new potatoes, red onion and sliced fennel drizzled with olive oil and a bit of white wine.  It cooks until the internal temperature is 160 degrees.  It took about 1-1/2 hours.

 After it rested for 20 minutes, I sliced it into 3/4 inch slices.

 Then I packed it up and gave it to my kids.  I made a cranberry sauce to go with it too.

• 8 oz fresh cranberries
• ¾ cup unsweetened cranberry juice, divided
• ⅓ cup maple syrup
• 2 tbsp balsamic vinegar
• ¼ cup dijon mustard
• ¼ tsp salt
• ⅛ tsp pepper
• ¼ tsp dried thyme

• cook the cranberries with the juice and maple syrup until they pop and begin to thicken.  Puree with an immersion blender until smooth and then add the remaining ingredients.

This was so good that my kids asked if I will make it again for them in the same week.

Cute pic of the day!