Sausage and Apple Stuffed Pork Roast
½ pounds Italian sausage
1 onion, chopped
2 stalks celery, chopped
1 cooking apple such as Granny Smith, peeled, cored and diced
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 slices bread
2 teaspoons fresh sage, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 tablespoons butter
1 3-4 pound boneless pork loin
1 tablespoon oilvie oil
½ cup white wine
- Preheat oven to 375F.
- In a large sauté pan over medium heat, cook the sausage, stirring frequently to break into very small pieces, until no longer pink. Set aside. To the same pan, add the onion, celery and apple, and season with salt and pepper. Sauté for 5 minutes or until onion Is fragrant. Add the garlic and sauté another 2 minutes. Remove from heat, stir in the sausage and set aside.
- In the bowl of a food processor, pulse the bread slices with the fresh herbs, sage, rosemary and thyme, until coarse.
- In a large sauté pan over medium heat, melt the butter and cook the herbed bread crumbs until light golden brown and toasted. Mix the breadcrumbs into the sausage mixture.
- With the fat side down, place the roast on a cutting board. Butterfly the roast by slicing the roast open about ½ inch, pressing open, and being careful not to cut all the way through. If necessary, make another parallel cut halfway across each half, so that you end up with a large, flat, thin piece of meat. Cover with waxed paper, and pound to a thickness of about ½ – ¾ inch, being careful not to puncture or pound through the meat.
- Sprinkle the roast with salt and pepper, spread sausage filling all over the surface, leaving a margin of about ¾ inch on all sides. Starting at the short end, roll roast up and over filling tightly. Tie roast with butcher’s twine.
- In a large skillet over medium heat, heat 1 tablespoon of oil. Brown the roast well on all sides. Place browned roast onto a roasting rack fitted into a roasting pan or on a large baking sheet. Add wine to the bottom of the pan, and roast for 45-60 minutes, or until an internal temperatu