- 8
Ingredients
- 1/2 lb ground pork sausage
- 1-3/4 cups herb-seasoned stuffing mix
- 1 large Granny Smith apple, peeled and chopped
- 1/2 cup hot chicken broth
- 1 small celery rib, chopped
- 1/3 cup sweetened dried cranberries
- 1 Tbs minced fresh sage
- 1 4-lb boneless pork loin roast
- 1 tsp salt
- 1/2 tsp pepper
- 1 10-oz jar cherry preserves
- 1 10-oz jar orange marmalade
Preparation
Step 1
Cook sausage in a large skillet over medium-high heat 4-5 minutes, stirring until it crumbles and is no longer pink. Drain well. Stir together cooked sausage and next ingredients.
Slice pork loin roast lengthwise, cutting to, but not through, other side, forming an opening. Open roast to form a rectangle and place between 2 sheets of heavy-duty plastic wrap. Flatten to a 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper. Spoon sausage mixture evenly over pork loin, leaving a 1/2 inch border. Roll up roast, and tie with string at 1 inch intervals. Place roast, seam side down, in a lightly greased shallow roating pan.
Bake at 375 for 55-60 minutes or until a meat thermometer inserted into thickest portion registers 145.
Combine cherry preserves and marmalade. Spoon over roast. Bake 20 to 30 minutes or until meat thermometer registers 160. Let stand 15 minutes. Remove string, slice and serve with pan juices.