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Harvest Loin with Currant Sauce
- 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 (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Remove twine and slicing to serve.
- Serves 12.
- Rosemary Currant Sauce: Soak currants in orange juice; set aside. In saucepan, simmer wine and minced onion; reduce to 1/2 cup and add currant jelly. Add beef broth and simmer to reduce again by half. Dissolve cornstarch in water, stir into sauce and bring to a boil. Cook, stirring constantly, until slightly thickened. Stir in orange juice and currants and one tablespoon minced rosemary. Serve with sliced roast.