Stuffed Pork Roast

The fennel and apples impart a wonderful fresh flavor to this pork roast. This dish makes a great autumn meal.

Serves: 10Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 10


  • 2 boneless shoulder pork roasts (4 lbs. each), butterflied
  • 1 bulb fennel with tops, thinly sliced
  • 2 medium Granny Smith apples, peeled, cored, and diced
  • 1 medium white onion, peeled and diced
  • 1 lb. bulk pork sausage
  • ½ tsp. ground black pepper


  • Lay out the roasts and layer with the sausage mixture, fennel, onion, and apples. Roll and tie securely with butcher’s twine.
  • Place on a rack in a large roasting pan. Sprinkle with pepper. Cover, and roast for 2 hours, then uncover and roast for 1 hour longer until the pork is thoroughly cooked. Untie, slice, and serve.