Description
A juicy, tender boneless pork loin stuffed with a savory mixture of Italian sausage, caramelized apples, and fresh sage. This elegant yet easy recipe ensures moist meat with a flavor explosion, perfect for autumn gatherings or weeknight dinners.
Ingredients
Scale
- 2.5 to 3 pounds boneless pork loin (butterflied)
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons neutral oil (for searing)
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 large firm apples (peeled and diced, e.g., Granny Smith or Honeycrisp)
- 2 tablespoons fresh sage (chopped)
- ½ cup breadcrumbs (panko or standard)
- 1 large egg (beaten)
- 1 tablespoon pure maple syrup
- 2 tablespoons butter
Instructions
- Prepare the pork: If not pre-butterflied, slice horizontally leaving a hinge, open like a book, and pound to an even ½-inch rectangle. Season generously with salt and pepper.
- Cook the sausage: Heat oil in a large skillet over medium-high heat. Brown the crumbled sausage, breaking it up. Drain excess fat if necessary. Transfer to a bowl.
- Sauté vegetables: In the same skillet, cook diced onion until soft (3-4 minutes). Add garlic and cook for 1 minute. Transfer to the bowl with sausage.
- Cook apples: Melt butter in the skillet. Add diced apples and a pinch of salt. Cook for 5-7 minutes until tender but holding shape. Stir in sage and maple syrup.
- Combine stuffing: Mix the apple mixture with the sausage/onion mixture. Add breadcrumbs and beaten egg. Mix gently. Let cool slightly.
- Stuff and roll: Spread stuffing evenly over the pork, leaving a 1-inch border. Roll tightly from the long side like a jelly roll.
- Tie the roast: Secure the roll with kitchen twine, tying loops every 1.5 inches to maintain shape.
- Sear: Heat oven to 400°F (200°C). Sear the roast on all sides in an oven-safe skillet for about 2 minutes per side until browned.
- Roast: Transfer skillet to oven. Roast for 30-40 minutes until internal temperature reaches 145°F (63°C).
- Rest and serve: Tent with foil and rest for 10 minutes. Slice into ½-inch rounds and serve.
Notes
[‘Do not overstuff the pork to prevent leaking.’, ‘Use a thermometer to ensure pork reaches 145°F for safety and juiciness.’, ‘Let the stuffing cool before adding to the pork to prevent premature cooking.’, ‘Use firm apples like Granny Smith or Honeycrisp that hold their shape.’, ‘Can be made ahead: Tie roast up to 24 hours in advance and refrigerate.’]
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: pork loin, stuffed pork, apple sausage stuffing, sage pork, autumn dinner, easy roast, meal prep, family dinner