CREW 2021 Sauvignon Blanc with Stuffed Pork Roast with Apple Whiskey Gravy

All merry & bright, enjoying holiday dinner with Crew Sauvignon white! 🎄

CREW Colchester Ridge Estate Winery 2021 Sauvignon Blanc

With its pale straw colour and a splash of acidity, our crisp 2021 Sauvignon Blanc burst with lime, citrus and a luscious round mouthfeel on the palate while gooseberry and a subtle grassy note on the nose. Using carefully sourced fruit, picked at optimal time, a slow temperature control stainless steel fermentation was utilized to retain vibrant aromatics and refreshing acidity.

Stuffed Pork Roast with Apple Whiskey Gravy

Print Recipe
This Stuffed Pork Roast with Apple Whiskey Gravy is the perfect alternative to a huge turkey on your holiday menu!
Course Main Course
Cuisine English
Keyword Apple, bacon, Pork
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 servings


Pork Roast

  • 3 lb pork roast silver skin removed
  • 2 tbsp olive oil


Seasoning rub

  • tsp packed light brown sugar
  • tsp smoked paprika
  • ¾ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ¼ tsp ground cumin

Apple bourbon gravy

  • cup pan drippings from cooking the pork
  • cup whiskey
  • 1 cup reduced sodium chicken broth or stock
  • cup apple cider
  • 2 tsp dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ cup cold water
  • 2 tbsp cornstarch
  • 1 tbsp cold unsalted butter


Make the stuffing

  • Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
  • To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
  • Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
  • Wipe out skillet, but no need to wash. Set aside for now.

Prepare the roast

  • Add roast to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you’re a righty), until you're about 1/2 an inch away from the opposite side.
  • Open the roast up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole roast is about 1/2 an inch thick.
  • Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
  • Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
  • Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!

Make the rub sear and roast

  • Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
  • Preheat oven to 400°F.
  • Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add roast, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
  • Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.

Make the gravy

  • Transfer pork to a cutting board and let rest for about 10 minutes.
  • While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 – 1/3 cup left… those add great flavor.
  • Add whiskey and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
  • Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
  • In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
  • Pour cornstarch mixture into the boiling liquid, whisking as you add it.
  • Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
  • Remove from heat and add cold butter, whisking as it melts into the gravy.


  • Slice roast into 1/2-3/4” rings, and drizzle gravy over the slices.
  • Serve with additional gravy on the side.