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Stuffed Pork Loin with Currant Sauce


  • 3/4 cup chopped walnuts, toasted
  • 3/4 pound bulk pork sausage
  • 1 medium apple, peeled and finely chopped
  • 1 garlic clove, minced
  • 1 Eggland's Best 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


  • 1. Preheat oven to 350°. Place walnuts in a food processor; cover and process until ground. Set aside.
  • 2. Cook sausage, apple and garlic over medium heat in a large skillet until meat is no longer pink. Drain; cool slightly. Stir in ground walnuts, egg, parsley, salt and pepper.
  • 3. 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.
  • 4. 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.
  • 5. Bake, uncovered, 1 to 1-1/2 hours or until a thermometer reads 145°. Let stand 10-15 minutes before slicing. In a small saucepan, heat the sauce ingredients until smooth. Serve with roast.

Nutrition Facts

1 each: 351 calories, 16g fat (4g saturated fat), 84mg cholesterol, 206mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 26g protein.


Average Rating:
  • seasons4
    Dec 27, 2011

    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!

  • cynthlcs
    Dec 26, 2011

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

  • cmhaney
    Aug 23, 2011

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

  • bwilson
    Jan 8, 2011

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

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