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1
Preheat the oven to 375 degrees F.
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2
In a large saute pan over medium heat, saute the sausage until no longer pink.
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3
Remove the sausage (leave in the fat), and set aside.
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4
To the pan, add the onion, celery, and apple and sprinkle with salt and pepper.
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5
Cook until the apple is no longer crisp, about 5 minutes.
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6
Add the garlic and cook an additional couple of minutes.
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7
Remove from the heat, stir the sausage back in and set aside.
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8
In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
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9
Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn).
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10
Mix the breadcrumbs into the sausage mixture.
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11
Prepare the roast as if making a jellyroll.
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12
Place the roast with the short side toward you, and fat facing down toward the counter or cutting board.
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13
Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through.
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14
Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat.
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15
Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent.
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16
Be careful not to pound through the meat.
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17
Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
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18
Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
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19
Heat a large saute pan over medium heat and add oil.
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20
Add the roast and brown on all sides.
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21
Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer.
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22
Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
