
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
®/™©2022 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands
This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.
MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

Add to Meal Planner
Ingredients
US|METRIC
12 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.