Stuffed Pork Loin
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 55 mins
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Additional Time
15 mins
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
366 kcal
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Course
Main Course, Dinner
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Cuisine
American
Stuffed Pork Loin
Description
The Stuffed Pork Loin recipe centers on a pork loin roast butterflied and pounded to ¾-inch thickness, then rolled around a stuffing made from dried bread cubes moistened with chicken broth, crisp cooked bacon, sautéed diced onion and celery, dried cranberries, and poultry seasoning. The roast is tied to secure the filling during slow roasting at 325°F until it reaches an internal temperature of 140°F, ensuring a moist and tender pork loin.
The stuffing provides a balance of savory flavors from bacon and herbs with a slight sweetness from cranberries, complementing the mild pork loin. The use of dried bread cubes steeps with broth and aromatic vegetables, achieving a moist, flavorful center encased in the meat. The rosemary, garlic powder, and sage added to the pork exterior enhance the overall aroma and taste.
This dish can be sliced and served as a centerpiece for a dinner, pairing well with roasted vegetables or a light salad. Resting the pork before slicing allows the juices to redistribute, producing moist slices. This recipe balances the richness of pork and bacon with the tartness of cranberry to create a harmonious flavor combination.
To avoid overcooking, monitor the internal temperature carefully. The stuffing can be varied with leftover or boxed mixes, and some fresh cranberries may be added to increase tartness. Cooking the bacon until crisp before adding to the stuffing ensures texture contrast. The pork loin needs to be butterflied carefully without cutting through completely to facilitate rolling.
Ingredients
- 3-4 pounds pork loin roast
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon rosemary crushed, dried
- ¼ teaspoon sage ground
- ½ cup chicken broth more as needed
Stuffing
- 4 lices Bacon uncooked
- ½ teaspoon poultry seasoning
- 1 medium onion divided
- 2 ribs celery chopped
- 4 lices white bread cubed and dried*
- ⅓ cup dried cranberries
- ⅔ cup chicken broth divided
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 325°F.
- Dice half of the onion into ½-inch pieces for the stuffing. Thinly slice the remaining half.
- Cook bacon in a medium skillet until crisp. Remove from skillet, leaving the bacon grease.
- Add poultry seasoning, diced onion, and celery, cook until tender but not browned, about 8 minutes.
- While onions are cooking, butterfly the pork loin by cutting it almost in half lengthwise, making sure not to cut it all the way through. You'll want to leave about 1-inch that isn't cut through.
- Open the pork loin open like a book, pound it with a meat mallet until it is ¾-inch thick.
- Once mixture is softened, add to the dried bread cubes. Stir in broth, 1 tablespoon at a time, just until moistened (you will only use about ⅓ cup). Crumble bacon and add to the mixture along with cranberries. Season with salt & pepper to taste. Set aside to cool completely.
- Place the cooled stuffing on the pork loin and roll the loin around the stuffing, jelly-roll style. Tie it with kitchen string to secure.
- Rub the outside of the roast with oil and season with garlic powder, sage, rosemary, salt & pepper to taste.
- Place the pork loin in a roasting pan seam side down. Add the thinly sliced onions and add broth, ½-inch deep, to the pan.
- Roast the pork 90-110 minutes or until internal temperature reaches 140°F.
- Remove from the oven and place the pork on a plate, loosely cover it with foil. Let rest 15 minutes before slicing.
- Cut the pork into slices and drizzle with any juices on the plate.
Notes
- Use an instant-read thermometer to remove the pork at 140°F for optimal juiciness.
- Let the pork rest before slicing to retain its juices.
- Substitute the homemade stuffing with leftover or boxed stuffing if desired.
- Adding up to 1/4 cup fresh chopped cranberries can provide extra tartness to the stuffing.
- Cook bacon until crisp before adding to the stuffing for better texture.
- When butterflying, leave about 1-inch uncut to keep the pork connected for rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366 | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 38g | 76% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 447mg | 19% |
| Potassium | 733mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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