I found a little pork roast the other day at the grocery. I bought it on a whim, not knowing exactly what I wanted to do with it…but I knew I wanted to do something different. I usually will rub down a simple pork roast with garlic, olive oil, and herbs, and roast it. Nothing special. This time, I wanted special. So, I decided to stuff the roast. I searched around a bit for a good stuffing recipe, and finally decided on adapting an Emeril Lagasse recipe, changing it around to utilize what I had on hand. This roast is a wonderful Sunday dinner meal, with yummy, savory sausage and apples. I wanted to expand my use of fruit in savory cooking, so I can mark this recipe down on the list of accomplishments! Feel free to substitute the sausage for an Italian link sausage, or whatever suits your fancy, and substitute the nuts for whatever you have on hand. This stuffing was quite tasty, I even considered using it in a roast chicken in the future! Also, this recipe was made for 3-4 servings (1-2 slices a piece), so if you plan on feeding big eaters, the recipe is easily doubled.
½ lb ground pork sausage
½ c chopped apples (I used Jazz apples)
1 T chopped onion
1/3 c chopped pine nuts, toasted
½ T chopped parsley, plus more for garnish
Salt and freshly ground black pepper
1 ½ lb boneless pork loin roast
1 T vegetable oil
Preheat oven to 400 degrees.
Brown sausage in a sauté pan on medium-high heat. Add apples and onions and cook for 3 minutes. Transfer to a bowl, and add pine nuts and parsley. Season to taste with salt and pepper. Let cool before stuffing.
Split the roast horizontally, forming a pocket. (don’t cut all the way through) Season roast inside and out with salt and pepper. Pack stuffing in the center of the roast and tie roast with butcher’s twine to hold it all together.
Heat oil in large sauté pan. Add roast and sear on all sides until browned. Transfer to a roasting pan with a rack, and roast in oven until thermometer in the center registers 145 to 150 degrees. (About an hour)
Remove and transfer to carving board, cover loosely with foil, and let rest 10 minutes before slicing. Serve slices garnished with parsley.