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Stuffed Pork Loin with Currant Sauce Recipe

Stuffed Pork Loin with Currant Sauce Recipe photo by Taste of Home

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This is a great entree to serve any time of year, but especially around the holidays. It looks so pretty with the red Currant Sauce and garnished with fresh parsley. —Gloria Bradley, Naperville, Illinois

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Stuffed Pork Loin with Currant Sauce Recipe

Prep: 30 min. Bake: 1 hour + standing

Yield: 12 Servings

30 60 90

Ingredients

3/4 cup chopped walnuts, toasted
3/4 pound bulk pork sausage
1 medium apple, peeled and finely chopped
1 garlic clove, minced
1 egg, beaten
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 boneless whole pork loin roast (3 to 4 pounds)
1/3 cup apple butter
SAUCE:
1 cup red currant jelly
2 tablespoons honey
1 tablespoon dried currants
2 teaspoons cider vinegar
1/4 teaspoon hot pepper sauce

Directions

Place walnuts in a food processor; cover and process until ground. Set aside.
Cook the sausage, apple and garlic over medium heat in a large skillet until meat is no longer pink. Drain; cool slightly. Stir in the ground walnuts, egg, parsley, salt and pepper.
Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat. Starting at the center, split each half of roast horizontally to within 1/2 in. of edge. Open halves so roast lies flat. Cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic.
Brush roast with apple butter; spoon sausage mixture over the top. Roll up jelly-roll style, starting with a long side. Tie with kitchen string at 2-in. intervals. Place on a rack in a shallow baking pan.
Bake, uncovered, at 350° for 1 to 1-1/2 hours or until a meat thermometer reads 145°. Let stand for 10-15 minutes before slicing. In a small saucepan, heat the sauce ingredients until smooth. Serve with roast. Yield: 12 servings (1-1/4 cups sauce).

Editor's Note: This recipe was tested with commercially prepared apple butter.

Nutritional Facts 3 ounces cooked pork with 5 teaspoons sauce equals 351 calories, 16 g fat (4 g saturated fat), 84 mg cholesterol, 206 mg sodium, 27 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Stuffed Pork Loin with Currant Sauce in Taste of Home December/January 2011, p89

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Stuffed Pork Loin with Currant Sauce

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Reviewed on Dec. 27, 2011 by seasons4

I served this roast for Christmas dinner and it was fantastic! I substituted pecans for the walnuts; otherwise I followed the recipe exactly. The current sauce is delicious!

Reviewed on Dec. 26, 2011 by cynthlcs

This took a some work to prepare but was well worth it. It was a big hit at my Christmas Eve dinner.

Reviewed on Aug. 23, 2011 by cmhaney

We didn't have currant jelly and used cranberry sauce to replace currant sauce. Very delicious!

Reviewed on Jan. 08, 2011 by bwilson

This is easy, and a perfect recipe to serve guests because it looks just like the photo.