Ingredients Jump to Instructions ↓

  1. 1 boneless pork loin (about 3 pounds)

  2. 1 pound bulk pork sausage

  3. 2 small tart green apples, peeled and diced

  4. 1/2 medium onion, chopped

  5. 2 medium carrots, shredded

  6. 1 small turnip, shredded

  7. 2 tablespoons chopped fresh rosemary, divided

  8. 1 tablespoon ground black pepper

  9. 1 tablespoon vegetable oil

  10. 1/4 cup currants

  11. 1/2 cup orange juice

  12. 1 cup dry red wine

  13. 1/2 cup currant jelly

  14. 4 cups beef broth

  15. 1 tablespoon cornstarch

  16. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Butterfly loin lengthwise; gently pound with meat mallet to a thickness of about 1 inch. Combine sausage, apples, onion, carrots, turnip, 1 tablespoon rosemary and the pepper; spread the sausage mixture evenly over loin. Roll up loin; tie with butcher twine every inch.

  2. In a large skillet, heat oil, brown loin on all sides, about 10 minutes. Place loin in a shallow roasting pan, roast for 45 minutes to 1 hour, until internal temperature, measured by a meat thermometer inserted in the center of the loin, reads 155 degrees F. Let pork rest for 10 minutes before removing twine and slicing to serve.

  3. Meanwhile, soak currants in orange juice; set aside. In a small saucepan, reduce wine to 1/2 cup and add currant jelly. Add beef broth and simmer to reduce again by half. Dissolve cornstarch in water, stir into sauce and bring to a boil. Cook, stirring constantly, until slightly thickened. Stir in orange juice and currants and remaining rosemary, return to a simmer to heat through; serve with sliced roast.


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