Roast Pork Loin with Apple, Sausage and Walnut Stuffing
An elegant supper that is easier than it looks. Serve with buttery mashed potatoes topped with chives, pickled beets and a salad.
Cut: Pork Loin Roast
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Number of Servings: 10-12
3 lb (1.5 kg) Pork Loin or Rib Roast
4 oz (120 g) pork sausage, casing removed
2 Tbsp (30 mL) butter
1 cup (250 mL) diced onion
1/2 cup (125 mL) diced celery
1 cup (250 mL) chopped dried apples
1 cup (250 mL) coarsely chopped walnuts
3 cups (750 mL) dried bread cubes
2 large eggs
1/4 cup (60 mL) whipping (35%) cream
2 tsp (10 mL) dried sage
1 tsp salt (5 mL), divided
1 tsp (5 mL) fresh ground black pepper, divided
In a small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and no pink remains. Drain well and set aside.
Preheat oven to 350°F (180°C).
In a large skillet melt butter over medium heat. Cook onions and celery until soft but not browned; remove to a large mixing bowl. Add apples, bread cubes, egg, whipping cream, sage, 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) freshly ground black pepper plus sausage, and combine gently.
Using a long, sharp knife, make a lengthwise incision through the centre of the loin. Turn the knife 90º to make a cross shaped cut. Repeat this process at the other end of the loin.
Pack loin with stuffing, pushing from both ends toward centre. Place roast in a roasting pan and season with remaining salt and pepper.
Bake uncovered for about 1 1/2 hours or until internal temperature registers 155-160°F. Allow roast to rest, loosely covered, 10 minutes before carving.
160 g serving.
|Total Fat||25 g|
|Saturated Fat||8 g|