Stuffed Pork Roast

• 1 each onions minced
• 2 each apples, granny smith peeled, chopped
• 1/2 pound sausage meat bulk pork sausage, uncooked
• 4 each celery stalks chopped
• 3 tablespoons butter
• 1 cup raisins, seedless
• 1 cup bread crumbs moistened with water to soften
• 1 teaspoon salt
• 1 x black pepper freshly ground
• 1 teaspoon sage leaves
• 2 teaspoons basil dried
• 5 pounds pork loin roast boned
• 1/2 cup white wine
• 2 tablespoons white wine
• 2 tablespoons honey
• 1 tablespoon prepared mustard hot, prepared, optional
• 2 teaspoons thyme dried, divided
• 1 teaspoon arrowroot flour

1. Saute onion and celery in butter until slightly transparent.
2. In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil.
3. Add moistened bread crumbs and onion-celery mixture, and combine well.
4. Pre-soak a clay pot, top and bottom, in water for 15 minutes.
5. Lay open a roast and sprinkle with 1 teaspoon thyme.
6. Spread cavity of roast with stuffing; press firmly.
7. Roll roast and tie with unwaxed dental floss or butcher's string.
8. Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot.
9. Combine wine, honey and mustard and pour over roast.
10. Place covered pot in a cold oven.
11. Set temperature at 480 F. Cook for about 2 hours, or until thermometer registers 160 degrees.
12. Remove pot from oven and pour off liquid into a saucepan.
13. Skim or siphon surface fat from liquid and heat.
14. Mix arrowroot with 2 tablespoons wine and stir into sauce.

onions, apples, sausage meat, celery stalks chopped, butter, raisins, bread crumbs, salt, black pepper, sage, basil, pork loin, white wine, white wine, honey, thyme, arrowroot flour

Taken from recipeland.com/recipe/v/stuffed-pork-roast-1030 (may not work)