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Apple and Sage Stuffed Pork Roast

Boneless pork loin stuffed with an apple and sage stuffing and roasted in the oven.
Apple and Sage Stuffed Pork Roast

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Servings: 6
Total Time: 2 hours 45 minutes
Recipe by: Rae

Ingredients

THE STUFFING:
10-ounce french baguette, cubed
2 TBSP unsalted butter
1 medium onion, diced
1 large apple, peeled and diced
2 tsp dried sage
1 1/2 cups water
dash thyme
1 tsp kosher salt
dash black pepper
THE PORK:
3 pound boneless pork loin roast
2 TBSP kosher salt
1 tsp black pepper


Directions

THE STUFFING:

1. Dry the bread cubes in a 200°F oven for about an hour.

2. In a dutch oven over medium heat melt the butter and add the onions, cook for 3 to 5 minutes until well browned. Add the apples and sage and cook for 3 minutes more or until the apples are tender.

4. Add the water, thyme, salt, and pepper and bring to a boil.

5. Add the bread cubes and toss to coat. Remove the dutch oven from the heat, cover and let sit for about 5 minutes.


THE PORK:

1. Preheat the oven to 425°F.

2. Butterfly the pork roast: Cut the pork roast lengthwise down the center, but don't cut all the way through. Open the pork up like a book and flatten (if the roast came covered in netting save it). Sprinkle both sides with the salt and pepper.

3. Spread about half the stuffing over one side on the flattened pork about a 1/2-inch from the edges.

4. From the short side of the roast roll tightly to form a 'jelly roll' type look. Tie pork with kitchen twine or cover with netting. Place a wire rack over the baking dish and rest the pork on top, fat-side up.

5. Place remaining stuffing in a large baking dish and cover with foil.

6. Bake the roast uncovered for 30 minutes. Lower the temperature to 375°F and bake 30 minutes more or until the internal temperature of the pork is 155° F.

7. Remove pork from the oven and allow to rest for 20 minutes. Put the stuffing in the oven and bake for 25 minutes. Slice the pork and serve with the extra stuffing.




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