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Sausage Stuffed Pork Roast With Fruit Glaze

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ready in: 1-2 hrs
serves/makes:   8

recipe id: 29506
cook method: stovetop, oven

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1/4 pound bulk pork sausage
2 cups herb seasoned stuffing mix
1 cup peeled, chopped, tart apple
3/4 cup hot water
1/2 cup diced celery
1/2 cup raisins
1 tablespoon diced onion
1/2 teaspoon salt
1/2 teaspoon sage
1/8 teaspoon black pepper
5 pounds boneless, rolled pork loin roast
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon ground coriander, divided (optional)
6 slices bacon
1 jar (10 ounce size) cherry preserves
2 tablespoons orange marmalade
cherry tomatoes


Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.

Separate pork into two pieces. Sprinkle flat sides with 1/4 tsp. each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over one piece of pork.

Top with remaining pork; turn under ends. Tie securely with heavy string at 2" to 3" intervals. Sprinkle outside with remaining 1/4 tsp. each of salt, pepper and coriander.

Place the roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast.

Combine the cherry preserves and orange marmalade.

Bake at 325 degrees F for 1 hour or until meat is done, brushing with the cherry-orange mixture frequently.

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Nutritional data has not been calculated yet.

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Guest at


I'm dazed by the number of Stuffed Pork Roast Recipes I've looked at. This one seems to be a very good one for my very first try. Since I'm an amateur, I need all the help I can get. I will add two eggs to the 9 item list to bind the stuffing, Also, how is the cherry preserves and orange marmalade applied? What is done with the cherry tomatoes? I'm making this for Christmas dinner for a bunch of guests. Wish me luck.

Guest at


Just checking, but do you mix the cherry preserves and the marmalade together and spread on the roast before baking? This looks great, I am going to try this tomorrow. Thanks

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