Recipe: Make Panorama’s stuffed porkloin at home

By | January 27, 2015
Ivy Magruder

Ivy Magruder

Panorama now offers a comforting, wintertime menu, and Ivy Magruder is dishing the secrets to making one of its most popular entrees at home.

Magruder, the restaurant’s executive chef and general manager, serves the apple-sausage stuffed porkloin with butternut squash, potatoes, celery root, and onion.


  • 1/2 pound Italian sausage
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 tart apple, peeled and diced
  • Salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1 pork tenderloin
  • 1 tablespoon vegetable oil
  • 1/2 cup white wine
  • Kitchen twine


Preheat the oven to 375 degrees F.

In a large sauté pan over medium heat, sauté the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple; sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in, and set aside.

Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, fat facing down toward the counter or cutting board. Using a sharp knife, slice the roast open about 1/2-inch from the bottom (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work, until you have a large, thin piece of meat. Place the rolled-out piece of meat between two sheets of waxed or parchment paper and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and then top with the filling, spreading evenly across the pork, leaving a one-inch margin around the edge.

Starting with the short side, roll up tightly and secure the roast with kitchen twine.

Heat a large sauté pan over medium heat and add the vegetable oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack, add the wine to the bottom of the pan (to keep the juices from burning), and bake for 30-45 minutes, or until the internal temperature hits 145 degrees F on an instant-read thermometer.

Let rest. Serves four. Serve with your favorite side.