Name: Christmas Stuffed Pork Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
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

Description

A festive stuffed pork roast that’s surprisingly easy to make, featuring a delicious filling of pecans, cranberries, and herbs.

Ingredients

Scale

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