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Entree • American

Apple and Sausage Stuffed Pork Roast Recipe

Jazz up your next roast with delicious flavors of fall!

4.8 from 180 votes
145 mins
Total Time
6
servings
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Apple and Sausage Stuffed Pork Roast

How to Make the Best Apple and Sausage Stuffed Pork Roast

This apple and sausage stuffed pork roast is a show-stopping entree that brings the warm, savory flavors of fall to your dinner table. The combination of sweet Italian sausage, tart apples, and hearty greens creates a delicious stuffing that keeps the pork moist and flavorful throughout cooking. The pan sauce made from marsala, red wine, and chicken stock adds an elegant finish that feels restaurant-quality.

Why You’ll Love This Recipe

This stuffed pork roast is perfect for special occasions and holiday gatherings. It’s impressive enough to serve to guests, yet simple enough for a weeknight dinner. The stuffing adds moisture and flavor to the roast, while the aromatic vegetables and fruits complement the savory pork beautifully. The marsala-wine sauce elevates the dish to a gourmet level.

Cooking Tips for Success

The key to a juicy, tender pork roast is not overcooking it. Use a meat thermometer to ensure the internal temperature reaches 145°F—beyond that, the meat becomes dry. Let the roast rest for 10 minutes after cooking; this allows the juices to redistribute throughout the meat, keeping each slice tender and succulent. The stuffing will be perfectly cooked within this timeframe as well.

Apple and Sausage Stuffed Pork Roast

Apple and Sausage Stuffed Pork Roast

Jazz up your next roast with delicious flavors of fall!

4.8 from 180 votes
CourseEntree
CuisineAmerican
Keywordcranberry stuffed pork roast, fall entrees, fall inspired roasts
Prep Time30 mins
Cook Time115 mins
Total Time145 mins
Servings6 servings
Calories586kcal
AuthorChristina Hill
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Ingredients

Stuffing

Roast & Sauce

Instructions

Prepare the Stuffing

  1. Brown the sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks.
  2. Add the diced celery and onion, sautéing until softened, about 5 minutes.
  3. Stir in the baby kale or spinach and diced apple, cooking until the kale wilts and the apple begins to soften.
  4. Remove from heat and let the stuffing cool slightly before using.

Prepare the Roast

  1. Using a sharp knife, carefully cut a pocket into the pork roast, being careful not to cut all the way through.
  2. Stuff the pocket generously with the sausage mixture, packing it in gently.
  3. Tie the roast with kitchen twine to help keep the stuffing inside during cooking.

Cook & Make Sauce

  1. Heat a large oven-safe skillet over medium-high heat and sear the stuffed pork roast on all sides until golden brown, about 2-3 minutes per side.
  2. Pour in the marsala wine, chicken stock, and red wine around the roast.
  3. Cover the skillet and transfer to a 350°F oven for approximately 1 hour and 55 minutes, or until the internal temperature reaches 145°F.
  4. Remove the roast from the skillet and let it rest for 10 minutes before slicing.
  5. Strain the pan juices and serve as a sauce alongside the sliced roast.

Notes

  • For best results, use a meat thermometer to ensure the pork reaches 145°F internally.
  • The roast can be prepared and stuffed up to 4 hours ahead; cover and refrigerate until ready to cook.
  • If you prefer a thicker sauce, reduce the pan juices over medium-high heat for a few minutes after removing the roast.
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