Sausage and Apple Stuffed Pork Roast is a true holiday centerpiece—juicy, savory, and filled with the comforting flavors of apples, herbs, and seasoned sausage. The sweetness of the apples blends beautifully with the richness of the pork, while the stuffing keeps the roast moist and flavorful. It’s an impressive dish that fills the kitchen with warmth and makes Christmas dinner feel both rustic and special.
1. Ingredients
For the Pork Roast:
- 1 boneless pork loin roast (about 3–4 pounds)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the Stuffing:
- ½ pound ground sausage (pork or chicken)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium apples, peeled and diced
- ½ cup breadcrumbs
- ¼ cup chopped parsley
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon butter
For the Glaze (optional):
- ¼ cup apple juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
2. Cooking Time
- Prep time: 30 minutes
- Cooking time: 1 hour 15 minutes
- Resting time: 10 minutes
- Total time: 1 hour 55 minutes
3. Serving Quantity
- Serves 6–8 people
4. Instructions
- Prepare the Stuffing: In a skillet, melt butter and cook the sausage until browned. Add onion, garlic, and apples, and cook until the apples soften slightly. Stir in breadcrumbs, parsley, sage, salt, and pepper. Mix well and set aside to cool.
- Prepare the Pork Roast: Place the pork loin on a cutting board. Using a sharp knife, butterfly it by cutting lengthwise almost all the way through, then open it like a book. Pound it slightly to an even thickness.
- Add the Filling: Spread the cooled stuffing evenly over the pork. Roll it tightly from one end to the other and tie it securely with kitchen twine every 2 inches to keep the filling inside.
- Season the Outside: Rub the roast with olive oil, garlic powder, thyme, salt, and pepper.
- Roast It: Place the stuffed pork on a rack in a roasting pan. Roast in a preheated oven at 375°F (190°C) for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
- Glaze the Roast (optional): In the last 15 minutes of cooking, brush the roast with the glaze made from apple juice, honey, and Dijon mustard. This gives it a shiny, slightly sweet finish.
- Rest and Slice: Remove from the oven and let the roast rest for 10 minutes before slicing. This helps keep the juices inside.
5. Nutrition (per serving)
- Calories: 520
- Protein: 44 g
- Fat: 32 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Sugar: 5 g
6. Tips for Best Results
- Choose a firm, slightly tart apple like Granny Smith or Honeycrisp for balance.
- Make sure the stuffing is cool before adding it to the pork to avoid overcooking the meat.
- Use kitchen twine to tie the roast tightly so it cooks evenly.
- Resting the roast before slicing helps lock in the moisture.
- Serve with roasted vegetables or mashed potatoes for a complete holiday meal.
Sausage and Apple Stuffed Pork Roast is the kind of dish that makes Christmas dinner memorable. Every slice combines juicy pork, savory sausage, and sweet apple—a perfect blend of flavors for a festive feast.
