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Maple-Bourbon Roast Pork Loin with Sausage Stuffing

SERVINGS
6
RATE THIS RECIPE
(46)
Scottos' Maple and Bourbon Glazed Roast Pork Loin Stuffed with Apples and Sun Dried Cranberries and Eggnog Casserole.
Scottos' Maple and Bourbon Glazed Roast Pork Loin Stuffed with Apples and Sun Dried Cranberries and Eggnog Casserole.Nathan Congleton / TODAY
SERVINGS
6
RATE THIS RECIPE
(46)

Ingredients

Maple-bourbon glaze
  • 1/2 cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dark brown sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup good quality bourbon whiskey
  • Salt and freshly ground black pepper
  • Stuffing
  • 1/2 cup sun-dried cranberries
  • 3 tablespoons butter
  • 1/2 onion, finely diced
  • 1/4 cup celery, finely diced
  • 1 cup coarsely diced Granny Smith apples, peeled and cored
  • 1/2 pound Italian sausage, casings removed, cooked and crumbled
  • 1 pound breakfast sausage meat, casings removed, cooked and crumbled
  • 1 cup fresh bread crumbs
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • Roast
  • One 5- to 6-pound boneless pork loin roast, split lengthwise down the middle
  • Chef notes

    This stunning roast is the perfect centerpiece for your holiday meal. The sweet and savory glaze and apple, sausage and cranberry stuffing makes this dish a real standout.

    Preparation

    For the glaze:

    Mix the maple syrup, butter, mustard, sugar and lemon juice in a nonreactive saucepan and bring to a slow simmer over low heat. Cook, stirring, until the ingredients lightly coat a spoon. Add bourbon to the desired flavor and season with salt and pepper to taste. Set aside.

    For the stuffing:

    1.

    Reconstitute the cranberries in 1 cup of boiling water for 30 minutes or until soft, then drain and set aside.

    2.

    Melt the butter over medium heat in 10-inch sauté pan. Add the onion and celery and cook until soft, about 5 minutes. Add all apples and cook until all the moisture has evaporated and the mixture starts to stick, then add the cranberries. Transfer this mixture to a large bowl and let cool.

    3.

    When cool, add both kinds of sausage, the breadcrumbs and parsley. Season with salt and pepper to taste and mix well to combine.

    For the roast:

    1.

    Preheat the oven to 400°F with the roasting pan inside.

    2.

    Spread the stuffing on the pork and roll up the loin. Fasten it securely with skewers and tie with butcher twine.

    3.

    Place the loin on the preheated roasting pan and roast for 30 minutes, then reduce the heat to 325°F. Roast until the internal temperature reaches 150°F, about 30 to 45 minutes. Let the loin rest for 15 to 20 minutes, and then reheat the bourbon glaze in a small pan over low heat.

    4.

    Remove the skewers and twine, then brush the loin with the glaze. Slice the loin in 1/4-inch slices, arrange on platter and glaze again just before serving.