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.

Pork ribs

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


  1. 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.

  2. Preheat oven to 350°F (180°C).

  3. 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.

  4. 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.

  5. Pack loin with stuffing, pushing from both ends toward centre. Place roast in a roasting pan and season with remaining salt and pepper.

  6. 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.

Nutritional Analysis



10-12 servings.


160 g serving.

Per Serving
Calories 410
Total Fat 25 g
Saturated Fat 8 g
Cholesterol 110 mg
Carbohydrates 17 g
Fiber 2 g
Sugars 9 g
Protein 27 g
Sodium 380 mg
Potassium 489 mg

Source: SaskPork