Stuffed Pork with Sausage, Apples and Sage

 

It’s officially fall, and officially beautiful out!

This is my favorite time of year, and I love having more time to cook when school starts again just as fall ingredients are hitting the stores and farmers markets. I feel like this summer we kept things super simple, but when all the fall produce rolls out I get so inspired. This recipe started out when I was walking through the grocery store dreaming about pork chops stuffed with apples and gouda. Then I remembered it is a lot easier to stuff one whole pork loin or roast so I got a pork roast and it was perfect. (I have made stuffed turkey breasts in the past and think this recipe would also be delicious with a turkey breast.) It just takes a few minutes to butterfly it, which is pretty easy, just make sure you have a sharp knife. Here is a great tutorial to help you. This honestly came together so fast and was much easier than stuffing individual pork chops.

The only thing that was slightly tricky was keeping all the stuffing inside but what didn’t fall on the floor went back in very easily. Tying the twine in a little bow was a cinch and untying it was easy too.

There are recipes where the stuffing is evenly spread out all over the meat (like the one in the video) and then you roll it like a jelly roll and get a continuous swirl through the pork. But we all really loved the way the sausage/panko mixture became compact in the middle so you can roll it either way – bunched up on one side or evenly layered over all of it. Feel free to experiment with how you like it. This might make more sense with a side shot:

The thing that really makes the pork full of flavor is the cup of wine and cup of broth poured over the top. It keeps it so tender and moist. If you don’t want to use wine you can just do two cups of broth.

Also, let’s talk roasted veggies on the side! I used veggies that I had on hand but this would be great with any fall produces like parsnips, delicata squash slices, acorn squash sliced, or even butternut squash or sweet potatoes cubed to about the size of the Brussel sprout halves. I tossed them with olive oil, salt and pepper but you can also do my favorite glaze made with a 3 Tbsp. each dijon, maple syrup and olive oil (from Gwenyth’s first cookbook. SO good.) Combine and toss the veggies to coat.

Check the veggies after 20 minutes for doneness. The pork takes an hour.

And I did end up using the gouda too – in the mashed potatoes! They were so good, and inspired by one of our favorite restaurants. I think they deserve their own post next week. In the meantime, here is a picture of them. I wish you could taste the combo of savory sausage with sage and fennel seeds and cinnamon, the moist pork cooked in wine and broth, along with sides of mellow gouda mash and sweet apples.

This is such a great fall meal and even if it looks hard, it is really easy! My husband has a line that he says when he really likes something: “If I order this in a restaurant, I’d be blown away.” I got to hear it when I made this dinner 🙂 Everyone in our crew loved it, so I hope you get to make if for your favorite people soon.

Happy Eating! xoxo Katie

Stuffed Pork Loin with Sausage, Apples, and Sage

3-4 lb. pork loin or boneless roast

2 Tbsp. olive oil

1 onion, diced

1 lb. turkey sausage (I used the kind in the tube)

2 small apples, peeled and diced

1 tsp. fennel seed

1 Tbsp. fresh sage, minced

1 1/2 cups panko

2 large eggs

1/2 cup grated parmesan

1/4 tsp. cinnamon

2 T. flat leaf parsley (optional, I just have a ton still growing)

1 cup dry white wine

1 cup chicken broth

Salt & pepper

Directions:

Preheat oven to 400 degrees.

Heat olive oil in large pan on medium heat and then add onions with a pinch of salt. Sautéed for 3-5 minutes until translucent. Add turkey sausage, and brown, breaking up bits with a wooden spoon. Add apples and cook for 5 minutes more, then add fennel seed, sage, 1/2 tsp. salt and 1/4 tsp. pepper. Stir to combine and cook for a few more minutes, then transfer to a medium bowl and let cool for 15-20 min.

Butterfly pork so that it is a flat open layer of pork. (See video above for directions). Sprinkle 1 tsp. salt and 1/2 tsp pepper over surface.

To the cooled pork mixture add the panko, parm, eggs, parsley and cinnamon. Stir to combine, making sure to break up eggs well.

Pour mixture onto one side of flattened pork, and then carefully roll it like a jelly roll. Stuffing may fall out the sides, and you can just stuff it back in. Using cooking twine, tie rolled pork in 3-4 places to hold it together. Place on roasting pan or cookie sheet with very tall sides, and then pour 1 cup wine and broth over top of pork roll, then season with 1/2 tsp. salt and 1/4 tsp pepper on top.

Cook for 60 minutes, testing for doneness when pork reaches temperature of 160 (take care that meat thermometer is touching pork and not sausage mixture). It may need an additional 5-10 minutes to reach it.

Let rest for 10 minutes before slicing and serving. Serve with roasted apples, onions and Brussel sprouts or other favorite fall squash or vegetable (see recipe below). Also very good with gouda mashed potatoes – recipe coming soon!

 

Roasted Apples, Onions and Brussel Sprouts

4-5 apples, cut into wedges

2 onions, cut into wedges

3 cups brussel sprouts, halved

Optional veggies: butternut squash, sweet potatoes, delicata squash, acorn squash

1 tsp. salt, 1/4 tsp. pepper

2-4 Tbsp. olive oil (depending on how many veggies you use)

Directions:

Preheat oven to 400. Place onions, apples and Brussel sprouts on cooking tray. Sprinkle with salt and pepper and olive oil. Roast for 20-25 min. until veggies are browned.