Ingredients
- 3/4 pound Italian sausage, chopped
- 1 cup chopped Baldwin apples
- 2 tablespoons minced shallots
- 3/4 cup chopped walnuts, toasted
- 1 tablespoon chopped parsley leaves, plus extra for garnish
- Salt and freshly ground black pepper
- 1 (3-pound) boneless pork loin roast
- 1 tablespoon vegetable oil
Directions
Preheat oven to 400 degrees F.
Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
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By JJ'sNannie
Pensacola, FL
on March 03, 2012
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I purchased a boneless pork roast stuffed with Conech sausage (in the casing from my local grocery store, and wasn't sure how to cook it. I found this recipe and decided to improvise using what I had on hand. It was outstanding!! I didn't have walnuts or the apples listed, so I substituted pecans and Granny Smith apples. I also mixed salt, pepper, garlic powder and one cup of apple juice, and injected the roast since pork tends to be dry. My husband raved about it! I would never have thought to put nuts into a stuffing, but with the shallots and apples, it was unbelievably good! This will be my "go to" recipe for dinner guests and special occasions from now on! Thanks Emeril... you did it again!!
By Cooking Cutie11
Rockland County, NY
on December 10, 2009
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I made this for dinner tonight, but I wasn't bowled over by it. I've made a few Emeril recipes in the past few weeks, but this didn't do it for me. I agree with other reviewers that the filling needs some sort of a binder-I cut the meat very carefully with a sharp knife, but it still spilled out. I also didn't care for the taste of the walnuts in the stuffing. The pork itself was delicious and juicy. Perhaps I'd roast the meat alone next time and simply top the slices with the stuffing and a little gravy of some sort.
By robinewoods_4644903
Richardson, TX
on October 20, 2009
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I love Emeril! So much I hate to write this, but...this didn't wow me. Kinda bland actually. Won't repeat it.
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