Pork roll stuffed with apples and minced meat

Ingredients:

• 220 g mild Italian sausage (2 sausages without casings)
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 tart apple, peeled and diced
• 2 cloves garlic, crushed
• 2 slices of white bread
• 2 tsp fresh sage, chopped
• 2 tsp fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 tbsp (30 g) butter
• 1 piece of boneless pork tenderloin weighing 1.3 kg.
• 1 tbsp. vegetable oil
• 0.5 cups white wine

Preparation:

1. Preheat oven to 190°C.
2. In a large skillet over medium heat, brown the sausage until completely browned. Remove the sausage (reserve the fat). Add the onion, celery, and apples to the skillet, season with salt and pepper. Cook until the apples are softened, about 5 minutes. Add the garlic and cook for a couple more minutes. Remove the skillet from the heat and stir in the sausage.
3. In a food processor, pulse the bread with the sage, rosemary, and thyme until coarse crumbs form.
4. In a medium skillet, heat the butter and toast the bread crumbs over medium-high heat until they are completely coated and lightly toasted, about 3 minutes (be careful not to burn them). Combine the bread crumbs with the sausage mixture.
5. Prepare the roast in the form of a roll. Place the pork tenderloin, short side facing you, fat side down, on a table or cutting board. Using a sharp knife, make a deep slit lengthwise across the top of the tenderloin, leaving a 1 cm (0.4 in) gap and opening the meat (the cut should be parallel to the cutting board). Continue making slits lengthwise across the tenderloin, unfolding it until you have a large, thin piece of meat. Place the open piece of meat between two sheets of waxed or parchment paper and lightly pound it with a mallet to increase the surface area of ​​the meat by 10%-20%. Be careful not to pierce the meat all the way through. Season the pork with salt and pepper and cover with the stuffing, distributing it evenly over the entire surface and leaving a 2.5 cm (1 in) border.
6. Roll the meat into a tight roll along the short side and tie with kitchen twine.
7. Heat a large skillet over medium heat and add vegetable oil. Place the roulade in the skillet and brown it on all sides. Then place the roulade on the roasting pan rack, pour wine into the bottom of the pan (to prevent the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature of the meat reaches 145°F (62°C) on an instant-read thermometer. Remove the roulade from the oven and let it rest for 10 minutes, then slice and serve.