Sausage and Apple Stuffed Pork Roast Recipe

This Sausage and Apple Stuffed Pork Roast Recipe is a savory and elegant recipe, which features mild Italian sausage and a tart apple. It’s the perfect holiday centerpiece, ready in about 1 hour and 40 minutes.

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Sausage and Apple Stuffed Pork Roast Recipe Ingredients

• 1/2 pound mild Italian sausage (or 2 links, casings removed)
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 tart apple, peeled and diced
• Salt and freshly ground pepper
• 2 cloves garlic, minced
• 2 pieces white bread
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 tablespoons butter
• One 3-pound boneless pork loin
• 1 tablespoon vegetable oil
• 1/2 cup white wine

How To Make Sausage and Apple Stuffed Pork Roast Recipe

1. Preheat the oven: Preheat the oven to 375 degrees F.
2. Brown the sausage: In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside.
3. Sauté the aromatics: 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. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
4. Prepare the crumbs: In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
5. Toast the crumbs: 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). Mix the breadcrumbs into the sausage mixture.
6. Butterfly the pork: 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.
7. Flatten and fill: 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. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
8. Roll and tie: Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
9. Sear and roast: Heat a large saute pan over medium heat and add oil. 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.
10. Rest: Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

Recipe Tips

• Choosing the right apple: A tart apple like a Granny Smith or Honeycrisp is best for this recipe. They hold their shape during cooking and provide a nice acidic contrast to the rich sausage and pork.
• Butterflying technique: “Unrolling” the pork loin can be tricky. Take your time and use short strokes with a very sharp knife. If you accidentally cut a hole in the meat, just patch it together when rolling; the twine will hold it in place.
• Don’t skip the rest: Resting the meat for 10 minutes is non-negotiable. If you slice it immediately, the juices will run out, leaving the pork dry.
• Toast the spices: Processing the fresh herbs with the bread and then toasting them in butter blooms their flavor significantly more than just adding raw herbs to the mix.
• Check the temp: Pork loin is a lean cut that dries out easily. Pull it out of the oven exactly when it hits 145°F. It will rise a few degrees while resting.

What To Serve With Sausage and Apple Stuffed Pork Roast Recipe

This roast is a complete meal in itself, but simple sides help round out the plate.

• Roasted sweet potatoes or carrots
• Sautéed green beans with almonds
• A crisp fennel and arugula salad
• Creamy polenta or mashed potatoes

How To Store Sausage and Apple Stuffed Pork Roast Recipe

• Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat slices gently in a skillet with a splash of chicken broth or water to keep them moist, or in the microwave at 50% power.
• Freeze: You can freeze the cooked roast. Wrap individual slices tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

Sausage and Apple Stuffed Pork Roast Recipe Nutrition Facts

• Calories: 450
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 680mg
• Total Carbohydrates: 12g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 48g

Nutrition information is estimated per serving.

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