Q1: What is the absolute, number one secret to a juicy, not dry, pork loin?

The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the pork from the oven just as it reaches the perfect temperature, and then letting it rest for at least 10 minutes, are the non-negotiable keys that will guarantee an incredibly juicy and tender result.

Q2: What is the difference between a pork loin and a pork tenderloin?

This is a very common and important question! A pork loin (what is used in this recipe) is a large, wide, and relatively lean roast that is perfect for stuffing. A pork tenderloin is a much smaller, thinner, and more delicate muscle that is incredibly tender and cooks much, much faster. They are not interchangeable in this recipe.

Q3: Can I make this ahead of time for a holiday dinner?

Yes, absolutely! The best method is to fully assemble the unbaked roast a day in advance. You can then simply sear it and pop it in the oven an hour before you plan to eat, which frees up a huge amount of time on a busy holiday.

Q4: Can I use a different kind of sausage or apple?

Yes! This recipe is wonderfully versatile. A spicy Italian sausage or even a breakfast sausage would be delicious. For the apple, any crisp, firm baking apple, like a Honeycrisp or a Braeburn, would also be fantastic.

Q5: What if I don't have a food processor to make the breadcrumbs?

If you don't have a food processor, you can simply toast your slices of bread until they are dry and crisp, and then place them in a resealable plastic bag and crush them with a rolling pin. Then, you can simply toss the crumbs with your finely chopped fresh herbs.

Sausage and Apple Stuffed Pork Roast

Sausage and Apple Stuffed Pork Roast (A Holiday Showstopper!)

An elegant and savory recipe for a Sausage and Apple Stuffed Pork Roast, perfect as the centerpiece for a holiday dinner. This dish features a boneless pork loin that is butterflied and pounded thin, then filled with a flavorful stuffing. The stuffing is a rich combination of browned Italian sausage, sautéed apples, onions, and celery, all tossed with toasted, herb-infused breadcrumbs. The pork is then rolled up jelly-roll style, tied, seared for a golden-brown crust, and roasted in the oven until perfectly cooked.

Author: Grace

Ingredients

1/2 pound mild Italian sausage, casings removed
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white bread
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons butter
One 3-pound boneless pork loin
1 tablespoon vegetable oil
1/2 cup white wine

Instructions

Preheat the oven to 375°F.
Make the Stuffing: In a large skillet over medium heat, sauté the sausage until no longer pink. Remove the sausage, leaving the fat in the pan. Add the onion, celery, and apple to the pan, season with salt and pepper, and cook for about 5 minutes until the apple is tender. Add the garlic and cook for another couple of minutes. Stir the cooked sausage back in and set the mixture aside.
In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
Heat the butter in a separate pan and toast the breadcrumbs for about 3 minutes until lightly golden. Mix the toasted breadcrumbs into the sausage and apple mixture.
Prepare the Pork: Butterfly the pork loin by slicing it open horizontally and unrolling it into a large, flat piece. Place it between two sheets of parchment paper and lightly pound it to an even thickness.
Season the inside of the pork with salt and pepper. Spread the prepared stuffing evenly over the pork, leaving a 1-inch border.
Starting with a short side, roll the pork up tightly and secure it with kitchen twine.
Cook the Roast: Heat the vegetable oil in a large ovenproof skillet over medium heat. Add the roast and brown it on all sides.
Place the seared roast in a roasting pan fitted with a rack. Add the white wine to the bottom of the pan.
Bake for 45 minutes to 1 hour, or until an instant-read thermometer inserted into the center reads 145°F.
Remove the roast from the oven and let it rest for at least 10 minutes before slicing and serving.

Notes

This is a showstopper main course that is perfect for a special occasion like Christmas dinner.
Butterflying the pork loin is a key technique that allows you to create a large surface area for the delicious stuffing.
Resting the roast for a full 10 minutes before carving is crucial for the juices to redistribute, ensuring the meat is moist and tender.
The white wine in the bottom of the roasting pan creates steam and prevents the pan drippings from burning.

Find it online: https://www.eatswithsoul.com/sausage-and-apple-stuffed-pork-roast/