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Sausage & Apple Sage-Stuffed Pork Loin Recipe By Chef Frank Barrett-Mills

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Apples are great ingredients for any fall or holiday-inspired meal. Thanks to Executive Chef Frank Barrett-Mills and our friends at Middleby, we'll show you how to incorporate apples to make a fall-themed or holiday dish. Here is Chef Frank's recipe for how to make sausage and apple sage-stuffed pork loin.  

Video Chapters

  • 00:00 - Introduction
  • 00:21- Ingredient Introduction
  • 00:47 - Cooking the Apples and Onions
  • 03:16 - Cooking the Sausage
  • 04:19 - Mixing the Stuffing
  • 06:23 - Stuffing the Pork Loins
  • 07:42 - Tying off the Pork Loins
  • 08:42 - Cooking Stuffed Pork Loins
  • 09:10 - Finished Product

Ingredients

Stuffing

Pork Loin Roast

  • 4 tbsp butter
  • 2 tbs olive oil
  • 1½ cups chopped golden delicious or other baking apple
  • 1 lb good fennel sausage meat
  • 2 cloves garlic fine chop
  • ½ cup finely chopped dried apples
  • ½ cup finely chopped dried apricots
  • ¼ cup raisins
  • 1 cup chopped onion
  • ¼ tsp dry thyme
  • Salt and pepper to taste
  • 4 cups bread stuffing (purchased)
  • 4 cups chicken broth
  • ½ cup cider
  • 2 - 2½ lb pork loins
  • ¼ tsp thyme
  • Salt and pepper
  • 2 cups apple cider

  • 2 tsp corn starch

Cooking Instructions

Source: New England Comfort Foods, Chef Frank Barrett-Mills, Publisher, Fantom Books 2018

Stuffing

  • Step 1. Brown off sausage in a large fry pan, empty into a bowl and, in the same fry pan, warm the oil over medium heat. 
  • Step 2. Add the apples and onions and sauté until golden brown, about 5-7 minutes. Stir in the garlic and cook for 1-2 minutes until you can smell the garlic.
  • Step 3. Add the dried apples and apricots raisins and thyme and season with salt and pepper.  Add the apple cider and bring to a boil, cook for an additional 5 minutes and add 4 tablespoons of butter, stirring until it melts. 
  • Step 4. Pour over stuffing mix. Mix well, if more liquid is needed add ¼ cup cider.  Set aside and allow to moisten.

Pork Loin Roast

  • Step 1. Place oven rack in the center position and preheat to 400F. Have 8 pieces of kitchen string ready to tie off the port tenderloin (18” each).
  • Step 2. Butterfly the pork loins (2).  They should sit flat, if there are thickness differences lightly pound till smooth and evenly thick. 
  • Step 3. Lightly dust with salt and pepper.  Spoon stuffing over both loins evenly. 
  • Step 4. Start rolling the pork loin up making sure you keep the roll tight, like a jelly roll.  When the loins are rolled up tie them so they will not open during the baking. Four ties for each loin. If stuffing is coming out the end just push it back into the loin. 

  • Step 5. Place the loins in a baking pan with a cup of cider in the bottom of the pan. Baste the loins after 30 minutes in the oven. Add another cup of cider. Continue to roast the loins and basting often until the meat reaches 150F with a probe thermometer.

  • Step 6. Transfer the loins to a cutting board and cover lightly with foil.  Scrape the pan bottom do dislodge any remaining bits, pour the pan drippings into a measuring pitcher and add additional cider to measure 1 ½ cups total.

  • Step 7. In a small pan pour in ¼ cup of drippings and add the cornstarch and mix well until smooth. Add the rest of the drippings and bring to a boil over medium heat, stirring until the sauce slightly thickens (about 5 minutes). Taste and adjust seasoning.  Pour the sauce into a warmed bowl.

  • Step 8. Slice the loins in 1” slices and place shingled on a warmed platter.  Drizzle the sauce over the pork slices, decorate the platter with what every you like. Serve with apple chutney.   

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