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.

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.

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.

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

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.

Let sit for 15 minutes before cutting and serving.