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TO MAKE THE CARROTS: Preheat the oven to 375F.
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Arrange the carrots in a single layer on a large rimmed baking sheet.
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3
Melt the butter in a saucepan set over medium heat.
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4
Stir in the brown sugar, salt, and orange zest and heat until the mixture is bubbling and the sugar is dissolved, 1 to 2 minutes.
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Pour the sugar mixture over the carrots, and toss until they are evenly coated.
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Spread them evenly on the baking sheet.
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Bake until the carrots are tender and browned around the edges, 20 to 25 minutes.
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They might look slightly wrinkled.
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TO MAKE THE STUFFING: In a large, deep skillet or heatproof casserole set over medium heat, cook the sausage, breaking it up into small chunks with a spatula as it browns.
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Add the onion and cook until the onion is translucent and the sausage is no longer pink.
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Add the garlic and chopped sage and stir for 1 minute.
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Add the spinach, a few handfuls at a time, stirring until the spinach wilts and begins to melt into the sausage mixture (it will all fit!).
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Remove the pan from the heat.
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Break the scones into bitesize pieces with your hands, and stir them into the spinach mixture.
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Set the stuffing aside.
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16
TO COOK THE PORK: Lay out the pork flat on a large piece of waxed paper or a large synthetic cutting board.
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Sprinkle both sides with salt and pepper.
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Evenly and completely cover the top of the pork with the stuffing out to the meats edges.
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Roll up the pork jelly rollstyle and secure it with butchers string.
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Put the pork in a large roasting pan, seam side down, and completely cover the top of the pork with overlapping strips of bacon.
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Roast until an instant-read thermometer inserted in the center of the roast registers 140 to 145F, about 40 minutes.
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22
Let the roast rest at room temperature for at least 10 minutes before slicing and serving.
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TO MAKE THE GRAVY: In a large skillet set over medium heat, melt the butter and saute the onion until it is translucent, about 3 minutes.
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Add the garlic and saute for 1 more minute.
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Pour in the port and bring the mixture to a boil.
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Reduce the heat, let the mixture come to a slow simmer, and cook for about 10 minutes.
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Add the apples and cook until the gravy begins to thicken, about 15 minutes more.
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Remove from the heat and serve warm.
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29
For a spectacular presentation, lay the roast in the middle of a serving platter surrounded with the roasted carrots and garnished with fresh sage leaves.
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30
The glazed, cooked carrots can be covered and refrigerated for up to 24 hours before serving.
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31
To warm them, spread them on a baking sheet and heat them in a 300F oven for about 15 to 20 minutes.
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32
If you are not ready to cook the pork loin, the stuffing can be prepared, then covered and refrigerated for 24 hours.
