Recipe courtesy of Melissa d'Arabian
Episode: Holiday Helpings
Save Recipe Print
Total:
1 hr 55 min
Prep:
45 min
Inactive:
10 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 55 min
Prep:
45 min
Inactive:
10 min
Cook:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. 

In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside. 

In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs. 

Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture. 

Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter. 

Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine. 

Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

Pairs well with Merlot

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Roast Bacon

Recipe courtesy of Ina Garten

Sausage and Apple Stuffed Pork Roast

Recipe courtesy of Melissa d'Arabian

Crown Roast of Pork with Chestnut Sausage Stuffing

Recipe courtesy of Nancy Fuller

Roasted Pork Loin with Sausage, Cornbread Stuffing

Recipe courtesy of Robert Irvine

Roasted Pork Loin with Apple and Caraway Stuffing

Recipe courtesy of Michael Symon

Sausage, Apple, and Walnut Stuffing

Recipe courtesy of Anne Burrell

Stuffed Crown Roast of Pork

Recipe courtesy of Geoffrey Zakarian

Roasted Stuffed Loin of Pork

Recipe courtesy of Family Circle Magazine

Roasted Pork Stuffed with Moros

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories