Stuffed Pork Loin With Currant Sauce Recipe

Name: Stuffed Pork Loin With Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chopped walnuts, toasted; 3/4 pound bulk pork sausage; 1 medium apple, peeled and finely chopped; 1 garlic clove, minced; 1; , beaten; 1 tablespoon minced fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 boneless whole pork loin roast (3 to 4 pounds); 1/3 cup apple butter; 1 cup red currant jelly; 2 tablespoons honey; 1 tablespoon dried currants; 2 teaspoons cider vinegar; 1/4 teaspoon hot pepper sauce

Servings: persons

3/4 cup chopped walnuts, toasted
3/4 pound bulk pork sausage
1 medium apple, peeled and finely chopped
1 garlic clove, minced
1
, beaten
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 boneless whole pork loin roast (3 to 4 pounds)
1/3 cup apple butter
1 cup red currant jelly
2 tablespoons honey
1 tablespoon dried currants
2 teaspoons cider vinegar
1/4 teaspoon hot pepper sauce

1
Preheat oven to 350u00b0. Place walnuts in a food processor; cover and process until ground. Set aside.
2
Cook sausage, apple and garlic over medium heat in a large skillet until meat is no longer pink. Drain; cool slightly. Stir in ground walnuts, egg, parsley, salt and pepper.
3
Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat. Starting at the center, split each half of roast horizontally to within 1/2 in. of edge. Open halves so roast lies flat. Cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
4
Brush roast with apple butter; spoon sausage mixture over the top. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 2-in. intervals. Place on a rack in a shallow baking pan.
5
Bake, uncovered, 1 to 1-1/2 hours or until a thermometer reads 145u00b0. Let stand 10-15 minutes before slicing. In a small saucepan, heat the sauce ingredients until smooth. Serve with roast.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup chopped walnuts, toasted, 3/4 pound bulk pork sausage, 1 medium apple, peeled and finely chopped, 1 garlic clove, minced, and more.

Yes, Stuffed Pork Loin With Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pork Loin With Currant Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions