Sausage, Apple and Cherry Stuffed Pork Loin

  • 1 (4-5 lb.) pork butt roast
  • 1 tbsp. salted butter
  • 1 tbsp. olive oil
  • 12 ounces ground sausage
  • 3 large apples, chopped
  • 1 shallot, chopped
  • 1 tbsp. garlic, minced
  • 1/2 cup walnuts, chopped
  • 1/2 cup dried cherries
  • 1/2 cup apple sauce
  • Salt and pepper
  • Kitchen twine
  • Large bunch of parsley chopped
  • 2 teaspoons thyme
  • 6 tablespoons Dijon Mustard

 

Preheat oven to 350 degrees Fahrenheit.

Heat and combine butter and olive oil in a large sauce pan.

Add the sausage and cook through. Remove from pan to a bowl and leave fat in pan.

Mix in cherries, shallot, apples, walnuts in sauce pan and sauté until tender. Reduce to low heat then add apple sauce. Cook for 3 minutes then set aside to cool.

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Filet roast in a Z pattern. Begin by cutting about 1/3 from the top of the roast, leaving one inch attached. Then, flip the roast over and make a second cut, again 1/3 from the top of the roast, leaving one inch attached. This will create one long sheet of meat.

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Brush roast with 1/2 of the Dijon Mustard and spread the stuffing over the meat, leaving 1 to 1-1/2 inches on the end you will be using to close the roll.

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Cut three to four lengths of twine and roll your meat into a log. Use the twine to secure the end.

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Season with salt and pepper.

Chop the parsley and thyme and set aside.

Cook until internal temperature reaches 145 degrees (approximately 1-1/2 to 2 hours).

Remove from oven, remove twine and brush with the remaining Dijon Mustard then roll carefully in the parsley thyme mixture.

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Let sit for 15 minutes before cutting and serving.

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2 Comments on Sausage, Apple and Cherry Stuffed Pork Loin

  1. Just what I’ve been waiting for–Looks so so good–can’t wait to get a pork loin and give it a try!! Thank you for posting this!
    Happy New Year!!

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