Delicious Christmas Stuffed Pork Roast
Short, Catchy Intro
So you want something festive that looks fancy but is actually just smart showing off. I got you. This Christmas stuffed pork roast takes a humble pork loin, dresses it up like it belongs on a movie set, and stuffs it with all the crunchy, sweet, herby goodness your relatives pretend not to fight over. It is surprisingly easy for the applause it earns. Want to impress with minimal drama and maximum flavor Yes you do.
Why This Recipe is Awesome
This recipe hits all the right notes. It looks complicated, but it really is idiot proof. Roll, tie, roast, slice. Done. The stuffing brings texture with pecans, tart pops from cranberries, and herbs that sing festive tunes. The pork stays juicy because we sear and then roast it, so no dry sad slices on the holiday table.
Also this recipe plays well with other dishes. Need inspiration for sides Try a garlicky green, roasted root veggies, or something zippy like mojo pork vibes from this Cuban mojo pork recipe for a creative twin on the side. Nice combo, IMO.
Ingredients You’ll Need
- 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
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- Kitchen twine
- 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
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 large egg, lightly beaten
- 1/2 cup chicken or vegetable broth, plus more if needed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 cup chicken or vegetable broth
- 1/2 cup non-alcoholic red wine alternative, cranberry juice, or additional broth
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for thickening gravy
Step-by-Step Instructions
Preheat the oven to 400°F (200°C). Prepare your ingredients for the stuffing by dicing vegetables and measuring spices. Keep everything within arm reach so you do not play kitchen tag mid-recipe.
In a skillet, melt butter and sauté onion and celery until soft. Add minced garlic and herbs. Stir until fragrant and soft, about three to five minutes.
Combine sautéed vegetables with bread cubes, cranberries, pecans, parsley, sage, rosemary, egg, and broth. Mix thoroughly. Add a splash more broth if it feels too dry. The stuffing should hold together but not be soggy.
Butterfly the pork loin, season the inside with mustard and herb mixture, then spread the stuffing evenly over the pork. Roll and tie the roast with twine. Make it snug so the filling stays put.
Sear the roast in a hot skillet until browned on all sides. Use olive oil and do not crowd the pan. Browning builds flavor, so get that golden color.
Place the roast in a roasting pan with chopped onion, carrots, celery, and liquid. Pour the broth and non alcoholic red wine alternative or cranberry juice into the pan. This keeps the meat moist and flavors the drippings.
Roast at 400°F for the first hour, then reduce to 350°F and continue cooking until the internal temperature reaches desired doneness. Aim for 145 F for medium. Use a thermometer so you do not guess.
Let the roast rest for 15-20 minutes before slicing. Resting locks in juices and stops the filling from spilling everywhere when you slice.
To make gravy, use pan drippings, whisk in roux, then adjust seasonings. Cook until thickened and smooth. Taste and add salt or pepper if needed.
Slice the roast and serve with gravy alongside your favorite sides. Carve into thick or thin slices depending on drama level. Enjoy the oohs and aahs.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie move. The sear and roast timing rely on heat working properly.
- Overstuffing the pork and then wondering why it pops open. Tie it tight and do not be greedy.
- Skipping the sear because you are impatient. Searing equals flavor. No sear equals sad crust.
- Not resting the roast. If you slice right away you will lose all the juices and look like you do not know what you are doing.
- Using fresh soft bread instead of slightly stale cubes. You want chew and texture not mush.
Alternatives & Substitutions
- No pecans Use walnuts or pistachios. Same crunch, different vibe.
- No dried cranberries Swap in chopped dried apricots or tart cherries for a different fruity note.
- No fresh herbs Use 1 teaspoon dried rosemary and 1 teaspoon dried thyme but reduce amounts because dried concentrates flavor.
- No pork loin Try a boneless pork shoulder for a fattier, more forgiving roast. Cooking time will increase.
- Vegetarian option Maybe roast a stuffed butternut squash instead of pork. You will need to adjust stuffing moisture but it works great.
- Need alcohol free gravy Use extra broth and a splash of balsamic or apple cider vinegar for acidity.
FAQ
Q Will the pork dry out if I overcook it
A Yes it will, which is why you use a thermometer. Pull at 145 F and rest. You get juicy slices and no one cries.
Q Can I make the stuffing ahead of time
A Sure. Make the stuffing a day ahead and keep it in the fridge. Warm it slightly before stuffing to help it meld.
Q Can I use butter instead of olive oil for searing
A You can but butter alone burns quickly. Use a little olive oil with butter for flavor and higher smoke point.
Q Is it okay to use fresh bread not stale
A You can but stale or toasted cubes give better texture. If you only have fresh bread toast it in the oven first.
Q How do I know if the roast is done without a thermometer
A You can slice to check but that is risky. The roast should feel slightly firm and juices should run clear. Still, thermometer is best.
Q Can I freeze the leftover slices
A Yes. Wrap tightly and freeze for up to three months. Reheat gently to avoid drying.
Q How long does this keep in the fridge
A Three to four days. Store in an airtight container and reheat thoroughly.
Final Thoughts
You just made something that looks like a production and tastes like a hug. This stuffed pork roast is great for holidays, gatherings, or any time you want people to believe you planned something extravagant. Remember the key moves sear, roast, rest. That is the magic triangle. Now go impress someone or at least impress yourself.
Conclusion
Want some extra inspiration or a different take Try this Pork Tenderloin Recipe – Holiday Stuffed Pork Tenderloin for a similar festive vibe and this handy video version Apple & Bacon Stuffed Pork Loin (Video) – Tatyanas Everyday Food if you want smoky bacon energy.
Happy roasting and may your gravy be lump free and your table full.
Print
Christmas Stuffed Pork Roast
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: None
Description
A festive stuffed pork roast that’s surprisingly easy to make, featuring a delicious filling of pecans, cranberries, and herbs.
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
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- Kitchen twine
- 2 tablespoons unsalted butter
- 1 cup finely diced yellow onion (about 1 small onion)
- 2 stalks celery, finely diced
- 4 cups stale bread cubes from a good quality loaf (like sourdough or French bread)
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 cup chicken or vegetable broth, plus more if needed
- 1 large egg, lightly beaten
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 1 cup chicken or vegetable broth
- 1/2 cup non-alcoholic red wine alternative, cranberry juice, or additional broth
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for thickening gravy
Instructions
- Preheat the oven to 400°F (200°C). Prepare your ingredients for the stuffing by dicing vegetables and measuring spices.
- In a skillet, melt butter and sauté onion and celery until soft. Add minced garlic and herbs, stirring until fragrant and soft.
- Combine sautéed vegetables with bread cubes, cranberries, pecans, parsley, sage, rosemary, egg, and broth. Mix thoroughly, adding more broth if needed.
- Butterfly the pork loin, season the inside with mustard and herb mixture, then spread the stuffing evenly over the pork. Roll and tie the roast with twine.
- Sear the roast in a hot skillet until browned on all sides.
- Place the roast in a roasting pan with the chopped onion, carrots, celery, and liquid. Pour in the broth and wine or juice.
- Roast at 400°F for the first hour, then reduce to 350°F and continue cooking until the internal temperature reaches 145°F for medium.
- Let the roast rest for 15-20 minutes before slicing.
- To make gravy, use pan drippings, whisk in roux, then adjust seasonings. Cook until thickened and smooth.
- Slice the roast and serve with gravy alongside your favorite sides.
Notes
Letting the roast rest before slicing is crucial for juicy meat. Use a thermometer to prevent overcooking.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: stuffed pork roast, Christmas recipe, holiday meal, festive dinner
