5.0 from 90 votes
Stuffed Pork Loin
Tender, juicy, and stuffed with a savory stuffing mixture, this pork loin is a fun twist on a holiday entrèe!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
15 mins
Total Time
2 hrs 30 mins
Servings: 6
Calories: 366 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 3-4 pounds pork loin roast
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary crushed
- ¼ teaspoon ground sage
- 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 and 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.
Cup of Yum
Notes
- The most important step in this recipe is to ensure you do not overcook the pork. Remove it from the oven when it reaches 140°F on an instant read thermometer.
- Be sure to let the pork rest on a plate before cutting.
- Stuffing can be replaced with leftover stuffing or a boxed stuffing mix.
- Up to 1/4 cup of fresh chopped cranberries can be added to the stuffing for a tart flavor in addition to the dried cranberries.
Nutrition Information
Calories
366
(18%)
Carbohydrates
18g
(6%)
Protein
38g
(76%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
447mg
(19%)
Potassium
733mg
(21%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
72IU
(1%)
Vitamin C
5mg
(6%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366
% 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.