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Delicious Christmas Stuffed Pork Roast

A warm, nostalgic roast that brings holiday aromas to the center of your table — think browned pork wrapped around a tart cranberry and pecan stuffing studded with fresh herbs. This roast is impressive enough for guests yet comforting and familiar, the kind of dish that becomes a holiday tradition. For a quick refresher on the original inspiration and plating ideas, see this delicious Christmas stuffed pork roast recipe page.

Why make this recipe
If you’re tired of the same old holiday mains and want something that’s both festive and reliably crowd-pleasing, this recipe solves that problem: the stuffed pork roast combines savory pork, aromatic herbs, and a bright, crunchy stuffing that makes every slice sing. It’s a centerpiece that looks and tastes special without needing restaurant-level technique, and the leftovers reheat beautifully for sandwiches or festive weekday meals.

Step-by-Step Guide to Making Delicious Christmas Stuffed Pork Roast

What makes it special
This roast is a harmonious balance of textures and flavors: the juicy pork loin, the buttery sautéed aromatics, tangy dried cranberries, crunchy pecans, and herb-forward seasoning. Rolling the pork around a well-seasoned stuffing not only creates a stunning spiral when sliced but also ensures each bite includes a little of everything — savory meat, sweet-tart fruit, and nutty crunch.

Ingredients

3–5 pounds center-cut boneless pork loin
2 tablespoons olive oil, plus more for searing
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper, plus more to taste
Kitchen twine

For the stuffing:

2 tablespoons unsalted butter
1 cup finely diced yellow onion (about 1 small onion)
2 stalks celery, finely diced
2 cloves garlic, minced
4 cups stale bread cubes (from a good quality loaf like sourdough or French bread)
½ cup dried cranberries
½ cup pecans, roughly chopped (walnuts would also be lovely)
¼ cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, finely chopped
1 large egg, lightly beaten
½ cup chicken or vegetable broth, plus more if needed
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

For roasting and gravy:

1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 stalks celery, roughly chopped
1 cup chicken or vegetable broth
½ cup non-alcoholic red wine alternative, cranberry juice, or additional broth
2 tablespoons all-purpose flour or 1 tablespoon cornstarch (for thickening gravy)

Directions
Phase 1: Crafting the Festive Cranberry-Pecan Stuffing

Prepare Your Ingredients: Finely dice the yellow onion and celery, mince the garlic, chop the pecans, and dice the stale bread. Having everything prepped makes the process smooth and efficient.
Sauté the Aromatics: In a large skillet or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add the diced onion and celery and sauté gently for 5–7 minutes until softened and translucent, but not browned.
Add the Garlic and Herbs: Stir in the minced garlic, chopped sage, and chopped rosemary; cook for about 1 minute until fragrant. Avoid burning the garlic.
Combine Dry Ingredients: Remove the skillet from heat. In a large bowl, combine the stale bread cubes, dried cranberries, chopped pecans, and chopped parsley; toss to distribute evenly.
Integrate Wet Ingredients: Pour the sautéed aromatics into the bowl with the bread cubes. Add the lightly beaten egg, ½ cup broth, ½ teaspoon kosher salt, and ¼ teaspoon cracked pepper.
Mix Thoroughly: Gently mix until the bread is moistened but not soggy. Add a tablespoon or two of broth only if needed. Set the mixture aside to cool slightly while preparing the pork.

Phase 2: Preparing the Pork Roast for Stuffing

Butterfly the Pork Roast: Place the roast on a cutting board and, with a sharp knife, slice horizontally to open it like a book. Repeat on thicker areas so the roast becomes a roughly ¾–1 inch-thick rectangular slab. Pound uneven spots if needed to even thickness.
Season the Interior: Spread 1 tablespoon Dijon mustard over the inside surface. Combine chopped rosemary, thyme, minced garlic, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper and sprinkle evenly over the mustard-coated meat.
Spread the Stuffing: Evenly distribute the cooled stuffing over the pork, leaving a 1-inch border along one long edge. Don’t overpack.
Roll and Tie the Roast: Starting from the long edge opposite the border, roll tightly into a cylinder. Secure with kitchen twine in loops every 1–1.5 inches; optionally run a lengthwise twine for extra security. Trim excess twine.
Season the Exterior: Drizzle and rub 2 tablespoons olive oil over the outside; season with additional kosher salt and cracked pepper.

Phase 3: Roasting Our Delicious Christmas Stuffed Pork Roast

Preheat the Oven: Set oven to 400°F (200°C) and position rack in the middle.
Prepare the Roasting Pan: Scatter roughly chopped onion, carrots, and celery in a large roasting pan to form a flavor base.
Sear the Roast (Optional but Recommended): Heat 1–2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the tied roast 2–3 minutes per side until deeply browned; transfer to roasting pan on top of the vegetables.
Add Liquids to Roasting Pan: Pour 1 cup broth and ½ cup non-alcoholic red wine alternative, cranberry juice, or extra broth into the pan around vegetables and roast.
Roast to Perfection: Roast at 400°F for 1 hour, then reduce heat to 350°F (175°C) and continue until internal temperature reaches about 140°F (60°C) when removed from oven (it will rest to 145°F/63°C). For a 3–5 lb roast, total time is typically 1.5–2.5 hours; begin using an instant-read thermometer after ~1 hour 15 minutes, checking every 15–20 minutes.
Rest the Roast: Transfer roast to cutting board and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute.

Phase 4: Crafting the Rich Gravy (Don’t Skip This!)

Prepare the Pan Drippings: Pour roasting pan contents through a fine-mesh sieve into a heatproof measuring cup or bowl. Press cooked vegetables to extract liquid. Let sit so fat rises; skim most fat, leaving about 2 tablespoons (or add butter if too little). You should have ~1.5–2 cups liquid; top up with broth if needed.
Make the Roux: In a saucepan, heat 2 tablespoons reserved fat or butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes until light golden.
Whisk in Drippings: Gradually whisk in reserved drippings, a bit at a time, whisking to prevent lumps. Simmer until desired thickness; thin with broth if too thick. Strain if you prefer an ultra-smooth gravy.
Season and Serve: Taste and adjust with salt, pepper, or a splash of non-alcoholic red wine alternative or balsamic vinegar for depth. Keep warm until serving.

Phase 5: Slicing and Serving Your Delicious Christmas Stuffed Pork Roast

Remove Twine: After resting, cut and remove all kitchen twine.
Slice the Roast: Using a sharp carving knife, slice into ½–¾ inch-thick rounds to reveal spirals of meat and stuffing.
Serve with Gravy: Arrange slices on a platter, drizzle some gravy over, and serve remaining gravy in a boat.
Enjoy: Pair with mashed potatoes, roasted winter vegetables, or a green vegetable casserole for a classic holiday spread.

Storage Tips for Delicious Christmas Stuffed Pork Roast

Refrigerator: Store cooled, sliced roast in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Wrap tightly in plastic wrap and foil or use a vacuum sealer; freeze at 0°F (-18°C) for up to 2–3 months for best quality.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently in a 325°F (160°C) oven covered with foil until warmed through (internal temp 140–145°F) or reheat slices in a skillet with a splash of broth to preserve moisture.

Serving Suggestions for Delicious Christmas Stuffed Pork Roast

Classic Holiday Plate: Spoon gravy over slices and serve alongside creamy mashed potatoes and buttered green beans — add a tart cranberry sauce for contrast.
Rustic Family Style: Place the entire roast on a wooden board for carving at the table, surrounded by roasted root vegetables and crusty bread to soak up juices.
Lighter Pairing: Serve thinner slices over a bed of wilted spinach or arugula with a drizzle of balsamic reduction and roasted squash on the side for a brighter meal.

Tips to Make Delicious Christmas Stuffed Pork Roast
Q: How do I keep the pork moist?
A: Sear the roast before roasting to develop flavor, then use a meat thermometer and remove the roast 5°F short of your target; let it rest to finish cooking and redistribute juices.

Q: Can I make the stuffing ahead?
A: Yes — prepare the stuffing up to a day in advance and refrigerate. Let it come close to room temperature before stuffing the pork to avoid uneven cooking.

Q: What if my stuffing is too dry or too soggy?
A: If dry, add broth a tablespoon at a time until it holds together when squeezed. If soggy, spread on a sheet pan and bake briefly to dry it out, or incorporate extra breadcrumbs.

Variations

Apple & Bacon Twist: Swap half the dried cranberries for diced apples and stir in 4–6 strips of cooked, crumbled bacon for a smoky-sweet variation that pairs beautifully with pork.
Nut-Free Option: Replace pecans with roasted sunflower seeds or omit nuts entirely and increase breadcrumbs slightly for texture without allergens.

Frequently Asked Questions
Q: What internal temperature should the pork reach?
A: Remove pork from the oven when the thickest part (avoiding the stuffing) reaches about 140°F (60°C); it will rest to the USDA-recommended 145°F (63°C).

Q: Can I use pork tenderloin instead?
A: Pork tenderloin is much smaller and cooks faster — you can use it but reduce stuffing quantity and adjust cooking time significantly. For a visual guide and a smaller-format recipe, see tutorial-style variations available online.

Q: Is it safe to bake stuffed pork?
A: Yes, but ensure the pork reaches a safe internal temperature. Because the stuffing is inside, using an instant-read thermometer for the meat (not just the stuffing) ensures food safety; if concerned, probe both meat and center of stuffing.

Q: How can I reheat leftovers without drying them out?
A: Reheat gently in a 325°F oven covered with foil and a splash of broth, or warm slices in a skillet with a little stock to keep them moist.

Q: Can I make this entirely ahead of time?
A: You can assemble the roast and refrigerate for up to 24 hours before roasting. Bring it close to room temperature for 30–60 minutes before searing and cooking to ensure even roasting.

Conclusion
This Delicious Christmas Stuffed Pork Roast is a holiday showstopper that balances savory pork with bright, festive stuffing — perfect for creating a memorable meal for family and friends. For another stuffed-pork approach with beautiful step-by-step photos and a different stuffing idea, you might enjoy the inspiration from this Pork Tenderloin Recipe – Holiday Stuffed Pork Tenderloin, and for a video-driven take featuring apple and bacon stuffing, check out this Apple & Bacon Stuffed Pork Loin (Video) – Tatyanas Everyday Food.