Ingredients: |
Ingredients: 1 pound bulk country sausage
1 tsp. dried sage
½ cup minced, fresh parsley
1 medium onion, finely chopped
1 boneless pork loin roast, tied (3-4 pounds)
4 tsp. dry mustard
2 tsp. dried sage
1 tsp. salt
1 tsp. freshly ground black pepper
sprigs of fresh parsley
Herbed Sautéed Apples:
4 tbsp. butter
3 cardamom pods, hulls removed, crushed with flat side of knife
1 bay leaf, crumbled
½ tsp. lemon pepper
½ tsp. chopped fresh rosemary
½ tsp. chopped fresh thyme
1 tsp. fresh lemon juice
3 tbsp. packed dark brown sugar
2 large Granny Smith apples, cored and sliced into rings
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Directions: |
Directions:1. In medium bowl, mix sausage, 1 teaspoon sage, parsley and onion. Stuff cavity of pork roast with sausage mixture until filled completely. Reserve remaining sausage mixture.
2. In a small bowl, mix mustard, 2 teaspoons sage, salt and pepper. Rub mixture over entire roast. Place in roasting pan and cover with foil. Cook at 325 degrees for 30-45 minutes. Remove foil and cook an additional 45 minutes or until meat thermometer registers 155 degrees. Baste often with pan drippings.
3. In small skillet, crumble and fry remaining sausage mixture. Season to taste with salt and pepper. Keep warm while carving roast into ¼-inch slices. Arrange meat on platter with Herbed Sautéed Apples and sprinkle with remaining sausage mixture. Garnish with parsley.
4. In medium skillet, melt butter over moderately low heat. Add cardamom, bay leaf, lemon pepper, rosemary, thyme, lemon juice and brown sugar. Whisk thoroughly. Add apples and sauté until glaze forms. Remove from heat and serve warm with pork roast,
Oven-roasted potatoes are an easy and delicious accompaniment. Triple the herbed apple recipe if used as a side dish rather than garnish. |
This recipe for Estes Park Pork Loin is from