Description
Description A warm, nostalgic roast combining browned pork wrapped around a tart cranberry and pecan stuffing, perfect for holiday gatherings.
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
- 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
- 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
- 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)
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Instructions
- Prepare your ingredients by finely dicing the yellow onion and celery, mincing the garlic, chopping the pecans, and dicing the stale bread.
- 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.
- Stir in the minced garlic, chopped sage, and chopped rosemary; cook for about 1 minute until fragrant.
- 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.
- 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. Gently mix until the bread is moistened.
- Butterfly the pork roast and season its interior with Dijon mustard, rosemary, thyme, garlic, kosher salt, and cracked pepper.
- Spread the stuffing onto the pork, leaving a 1-inch border, then roll tightly and secure with kitchen twine.
- Preheat the oven to 400°F (200°C) and prepare the roasting pan with roughly chopped onion, carrots, and celery.
- Optional: Sear the roast in a skillet for 2–3 minutes per side until browned.
- Place the roast in the roasting pan, add liquid, and roast for about 1 to 2.5 hours until the internal temperature is about 140°F (60°C).
- Rest the roast for 15–20 minutes, then slice and serve with gravy.
- For gravy, prepare the pan drippings by sieving and making a roux with reserved fat, then whisking in the drippings until thickened.
Notes
- Notes
- Ensure to let the roast rest to retain moisture. The leftover stuffing can be prepared a day ahead and refrigerated.