Stuffed Pork Loin with Currant Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a great entree to serve any time of year, but especially around the holidays. It looks so pretty with the red Currant Sauce and garnished with fresh parsley. Ingredients:
3/4 cup chopped walnuts, toasted |
3/4 pound bulk pork sausage |
1 medium apple, peeled and finely chopped |
1 garlic clove, minced |
1 egg, beaten |
1 tablespoon minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 boneless whole pork loin roast (3 to 4 pounds) |
1/3 cup apple butter |
sauce: |
1 cup red currant jelly |
2 tablespoons honey |
1 tablespoon dried currants |
2 teaspoons cider vinegar |
1/4 teaspoon hot pepper sauce |
Directions:
1. Place walnuts in a food processor; cover and process until ground. Set aside.
2. Cook the sausage, apple and garlic over medium heat in a large skillet until meat is no longer pink. Drain; cool slightly. Stir in the ground walnuts, egg, parsley, salt and pepper.
3. Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat. Starting at the center, split each half of roast horizontally to within 1/2 in. of edge. Open halves so roast lies flat. Cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
4. Brush roast with apple butter; spoon sausage mixture over the top. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 2-in. intervals. Place on a rack in a shallow baking pan.
5. Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 145°. Let stand for 10-15 minutes before slicing. In a small saucepan, heat the sauce ingredients until smooth. Serve with roast. Yield: 12 servings (1-1/4 cups sauce).
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