STUFFED PORK LOIN WITH CURRANT SAUCE

Stuffed Pork Loin with Currant Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 12 servings (1-1/4 cups sauce).

Number Of Ingredients 16

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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

Steps:

Preheat oven to 350°. Place walnuts in a food processor; cover and process until ground. Set aside., 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., 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, 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 : Calories 351 calories, Fat 16g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 206mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 26g protein.