½ lb mild Italian sausage (or 2 links, casings removed)
1 yellow onion, chopped
2 stalks celery, chopped
1 tart apple, peeled and diced
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces’ white bread
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
2 tablespoons butter
1 (3 lb) boneless pork loin
1 tablespoon vegetable oil
½ cup white wine
Preheat oven to 375F degrees.
In a large saute pan over medium heat, saute sausage until no pink shows. Remove the sausage when done but leave the fat and set the pan aside. Add onion, celery and apple to the pan and then sprinkle them with the salt and pepper. Cook them until the apple is no longer crisp, about 5 minutes. Then remove the pan from the heat, stir the sausage back in and set aside.
In a food processor, pulse the bread adding in the sage, rosemary and thyme and make them into coarse crumbs.
Heat the butter in a medium saute pan and put the crumbs in, cooking them over medium-high heat until the crumbs are coated in butter and lightly toasted. This takes about 3 minutes (be careful not to burn), then mix the breadcrumbs into the sausage mixture.
Prepare the roast like you are making a jellyroll. Place the roast with the short side towards you, and fat facing down towards the counter/cutting board. Get a sharp knife to slice open the roast about ½ inch from the bottom of the roast. Make sure to cut it parallel to the cutting board; continue cutting and unroll the roast as you go until you have a large, thin piece of meat. Place the rolled out meat between 2 sheets of waxed/parchment paper, grab up the meat mallet and lightly pound in order to increase the meat’s surface by 10 to 20%. Be careful not to pound through the meat.
Salt and pepper the port and top with the filling, spreading it evenly across the pork. Leave a 1-inch margin around the perimeter though. Starting with the short side, roll up tightly like a jellyroll, securing the roast with kitchen twine.
Using a large saute pan heat it over medium heat with oil put in. Put in the roast to the pan until brown on all sides. After this place a roasting pan with a rack and add wine to the bottom of the pan. This will keep the juices from burning. Bake the roast for 45 minutes to an hour, or until the internal temperature hits 145F degrees on an instant-read thermometer.
When done remove the roast and allow to sit for 10 minutes before serving.