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: Roast
Prep Time: 15 minutes

Cook Time: 1 hour 40 minutes
Number of Servings: 10-12

Ingredient

3 lb (1.5 kg) Pork Loin or Rib Roast

Stuffing:

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

Directions

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 a safe internal temperature of 155°F (68°C). Allow roast to rest, loosely covered, for 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before carving.

Nutritional Analysis

YIELD:

10-12 servings.

SERVING SIZE:

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