Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
Tie the pork crosswise at 2-inch intervals with kitchen twine. Step 4 Season the pork with additional black pepper and the garlic powder. https://www.bhg.com/recipe/pork/mushroom-stuffed-pork-roast Place the remaining stuffing in a small ovenproof casserole dish and cover with foil. Place the pork into a large roasting pan. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. https://www.tasteofhome.com/recipes/cheese-stuffed-pork-roast
Preheat the oven to 375 degrees F. In a large saute pan over medium heat, saute the sausage until no longer pink. Add apples and shallots and cook 3 minutes. In a large saute pan over medium heat, saute the sausage until no longer pink. Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine. Remove the sausage (leave in the fat), and set aside. Step 5 Bake for 45 minutes or until the pork is cooked through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Remove from the heat, stir the sausage back in and set aside. Cook until the apple is no longer crisp, about 5 minutes. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Mix the breadcrumbs into the sausage mixture. Let the pork stand for 10 minutes. Heat a large saute pan over medium heat and add oil. Add the garlic and cook an additional couple of minutes. Be careful not to pound through the meat.
© 2020 Discovery or its subsidiaries and affiliates. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. 1/2 pound mild Italian sausage (or 2 links, casings removed), Sign up for the Recipe of the Day Newsletter Privacy Policy, Sausage, Dried Cranberry and Apple Stuffing, Pan-Roasted Pork Tenderloin with Apples and Bourbon. Season liberally with salt and pepper and roast until a meat thermometer inserted into the roast registers 140° F, about 75 to 90 minutes. Place the stuffed and tied roast, fat cap up, on a rack over a baking sheet. Add the roast and brown on all sides. Preheat oven to 400 degrees F. Brown sausage in a saute pan. All rights reserved.
Fold the sides over the filling to form a roll.
Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Prepare the roast as if making a jellyroll. Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper.