Ingredients: 3 pounds boneless pork loin 1 pound pork sausage 2 small tart green apples, peeled and cubed 1/4-inch 1/2 medium yellow onion, chopped 2 medium carrots, shredded 1 small turnip, shredded 1 tablespoon rosemary, chopped 1 tablespoon ground black pepper 1/4 cup currants 1/2 cup orange juice 1 cup dry red wine 1 tablespoon minced onion 1/2 cup currant jelly 4 cups beef broth 1 tablespoon cornstarch 2 tablespoons water

Recipe Info Category: Beef/Burger Rating: 2 Contributor: Halle Lyons

Heat oven to 350 degrees F. Butterfly loin lengthwise; gently pound with meat mallet to a thickness of 1/4-inch.

Combine sausage, apples, chopped yellow onion, carrots, turnip, 1 tablespoon rosemary and pepper well; spread the sausage mixture evenly over loin. Roll up loin; tie with butcher twine every 1/2-inch.

Brown roast in a large skillet and then remove to shallow roasting pan and roast for 45 minutes to 1 hour, until internal temperature (measured by a meat thermometer) reads 155 degrees F. Let pork rest for 10 minutes before removing twine and slicing to serve.