Harvest Loin with Currant Sauce

Heat oven to 350 °F (175 °C) Butterfly loin lengthwise; gently pound with meat mallet to a thickness of 1/4-inch. Combine sausage, apples, chopped yellow onion, carrots, turnip, 1 tablespoon rosemary and pepper well; spread the sausage mixture evenly over loin. Roll up loin; tie with butcher twine every 1/2-inch. Brown roast in a large skillet and then remove to shallow roasting pan and roast for 45 minutes to 1 hour, until internal temperature (measured by a meat thermometer) reads 155°F (approximately 65°C). Let pork rest for 10 minutes before removing twine and slicing to serve.