Sausage and Apple Stuffed Pork Roast

Name: Sausage and Apple Stuffed Pork Roast
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms boneless pork loin; 2 Tbsps butter; 2 stalks celery, chopped; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh sage; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; 8 servings Salt and freshly ground pepper; 227 grams mild Italian sausage (or 2 links, casings removed); 1 tart apple, peeled and diced; 1 Tbsp vegetable oil; 2 white bread; 118 milliliters white wine; 1 yellow onion, chopped

Sausage and Apple Stuffed Pork Roast

Sausage and Apple Stuffed Pork Roast might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 43g of protein, 19g of fat, and a total of 384 calories. This recipe serves 8. Head to the store and pick up thyme, rosemary, vegetable oil, and a few other things to make it today. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large saute pan over medium heat, saute the sausage until no longer pink.

Ingredients you will need

Sausage

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Frying Pan

Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes.

Ingredients you will need

Salt And Pepper

Sausage

Celery

Apple

Onion

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Frying Pan

Add the garlic and cook an additional couple of minutes.

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Garlic

Remove from the heat, stir the sausage back in and set aside.

Ingredients you will need

Sausage

In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.

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Rosemary

Bread

Thyme

Sage

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Food Processor

Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn).

Ingredients you will need

Butter

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Frying Pan

Mix the breadcrumbs into the sausage mixture.

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Breadcrumbs

Sausage

Prepare the roast as if making a jellyroll.

Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat.

Ingredients you will need

Meat

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Cutting Board

Knife

Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.

Ingredients you will need

Salt And Pepper

Meat

Pork

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Baking Paper

Meat Tenderizer

Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.

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Roll

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Kitchen Twine

Heat a large saute pan over medium heat and add oil.

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Cooking Oil

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Frying Pan

Add the roast and brown on all sides.

Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer.

Ingredients you will need

Wine