This hearty winter dish satisfies and puts smiles on faces.  Serve with sautéed winter veggies such a brussel sprouts, butternut squash or sweet potatoes. This dish is gluten-free, grain-free, egg-free, nut-free, soy-free and optionally dairy-free.  Enjoy.

INGREDIENTS

• 3 tablespoons butter or coconut oil
• 1 chopped celery (including leaves)
• 1 chopped sweet onion
• 1 large green apple, chopped (peel can be left on for nutritional value)
• 1 pound fresh sweet Italian sausage (no casing or casing removed)
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fresh sage, finely chopped
• ½ teaspoon kosher or fine sea salt
• ½ cup dried cranberries
• 1 (3-4 pound) pork tenderloin
• Butcher's twine

PREPARATION

1. Preheat the oven to 400°F. 
2. To make the stuffing, melt the butter (or coconut oil) in a large saucepan on medium.
3. Add celery, onions, and apple and cook until translucent, stirring constantly.
4. Add sausage, spices and salt.  Cook until brown.
5. Remove from heat and add the cranberries.  Set aside to cool.
6. Butterfly the pork loin.
7. Place the stuffing inside the loin and secure the entire roll with twine.
8. Place on a cooking rack and cover with foil.  Cook for 20 minutes.
9. Remove from foil and cook an additional 20-30 minutes or until the eternal temperature reaches 165°F.  Cooking times can vary based on size of meat on stuffing distribution.
10. Remove from the pan and let rest for 10 minutes before slicing.  Remove the twin and slice the pork loin into rounds.