Name: Delicious Christmas Stuffed Pork Roast
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
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; 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 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)

Description

A festive and flavorful stuffed pork roast filled with cranberries, pecans, and herbs, perfect for holiday gatherings.

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
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 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)

Instructions

Prepare your ingredients by prepping all stuffing components.
Sauté the onion and celery in butter until tender and translucent.
Add minced garlic, sage, and rosemary, cooking until fragrant.
Combine the sautéed mixture with remaining stuffing ingredients in a large mixing bowl.
Butterfly the pork roast and season the interior with mustard and herb mixture.
Spread stuffing evenly over the pork, roll tightly, and secure with twine.
Drizzle the exterior with olive oil and season with salt and pepper.
Preheat the oven to 400°F (200°C) and prepare the roasting pan with chopped vegetables.
Sear the roast in a hot skillet and transfer to the roasting pan.
Pour in broth and wine around the roast; roast for 1 hour, then lower the temperature to 350°F (175°C).
Rest the roast for 15-20 minutes after cooking.
Prepare gravy using pan drippings and serve with the sliced roast.

Notes

For best results, do not skip the resting period after roasting. Use quality meat for enhanced flavors.

Prep Time: 30 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 6g
Sodium: 600mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg

Keywords: Christmas, Pork Roast, Holiday Dinner, Stuffed Pork, Festive Recipe