Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

1 (2 to 4 lb.) boneless porkloin

Sage dressing:
1 C. celery (diced)
½ C. onion (diced)
1 lb. (10 C.) bread crumbs
½ C. butter melted
1 pint (2 C.) chicken stock
1 tsp. sage

Put celery, onions,and bread crumbs in a large bowl. Add butter, chicken stock and sage. Mix well. Make dressing 1 day ahead of time to insure proper density & texture. Refridgerate after mixing.
Butterfly the boneless porkloin and lay out flat. Pile the dressing in center and roll up, tie and season with salt, pepper, sage and garlic salt. Roast uncovered in preheated oven at 325 degrees for 1 ½ hours to internal temperature of 160 degrees. Let stand to cool 15 minutes, slice and service.