Sausage and Apple Stuffed Pork Loin

Flavorful sausage and apples are rolled into a pork loin and paired with roasted fall vegetables and an apple cider gravy.


  • Pork:
  • 1 tablespoon olive oil
  • 2 Italian pork sausages, removed from casing
  • 1/2 yellow onion, diced
  • 1 Gala apple, diced
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons roughly chopped sage
  • 1 tablespoon roughly chopped rosemary
  • 2 teaspoons roughly chopped thyme
  • 1/4 cup apple cider
  • 1/3 cup panko breadcrumbs
  • 1 (3 1/2-pound) boneless pork loin, trimmed and butterflied
  • Kosher salt and freshly ground black pepper
  • Curried roasted vegetables:
  • 1 medium head cauliflower, trimmed and cut into florets
  • 1 large sweet potato, peeled and cubed
  • 1 Gala apple, diced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin seeds
  • Kosher salt and freshly ground black pepper
  • Cider gravy:
  • 2 tablespoons butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 teaspoons finely chopped thyme
  • 1 tablespoon flour
  • 1 cup apple cider
  • 1/2 cup chicken broth
  • Kosher salt and freshly ground black pepper


  1. For the pork: Preheat oven to 425 degrees. Line a rimmed sheet tray with parchment or foil.
  2. Add olive oil to a large saute pan over medium heat. Once hot, add the sausage and stir, while breaking up with the back of a wooden spoon, until browned. Toss in the onion, apple and garlic, and saute until onion is translucent and apple is beginning to brown. Season with salt and pepper, and stir in the herbs. Saute until fragrant. Stir in the apple cider and scrape up any browned bits on the bottom of the pan. Stir in the breadcrumbs. Remove from heat and let cool.
  3. Open up the pork loin on the sheet tray. Season the inside with salt and pepper. Spread stuffing across the center of the pork loin and roll up lengthwise. Tie with butcher’s twine. Season the outside of the roast with salt and pepper, and drizzle lightly with olive oil. Roast for 50 to 55 minutes, until a meat thermometer inserted into the center of the roast reads 140 degrees. Allow to rest for 15 minutes before trimming the butcher’s twine and slicing into thick slices.
  4. For the curried roasted vegetables: On a rimmed sheet tray, toss cauliflower, sweet potatoes, apples, olive oil, curry, cumin seeds, salt and pepper together. Roast for 25 minutes.
  5. For the gravy: In a small saucepan over medium heat, melt 2 tablespoons butter. Add shallot and garlic, and saute until tender, about 3 minutes. Season with salt and pepper. Stir in thyme and saute until fragrant. Sprinkle in flour and stir until pasty. Pour in the apple cider and chicken broth. Reduce until thickened. Taste for seasoning and adjust accordingly.
  6. Serve pork loin topped with gravy alongside roasted vegetables.