|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A stuffed roasted pork loin is an easy dish to prepare with impressive results. This pork loin is filled with a nicely seasoned herb stuffing with pecans, offering tons of flavor and pleasing texture. If possible, purchase a butterflied boneless pork loin as you will simply untie and unroll it; if the pork loin is one piece, you will need to slice it almost all the way through and flatten the meat.
You can add dried cranberries to the stuffing along with the pecans, and if your family doesn't care for nuts, feel free to omit completely. Serve this savory roast with mashed potatoes and roasted vegetables for a delicious family dinner.
"This is a delicious and beautiful way to prepare pork loin and it's not at all difficult. Pounding the meat to 3/4 inch makes it easier to roll up and allows for a more uniform spiral effect. Get the best quality pork you can find so that it will taste as impressive as it looks." —Danielle Centoni
2 tablespoons olive oil
1 (3- to 5-pound) boneless pork loin roast
For the Stuffing
1 cup herb-seasoned stuffing mix
3 tablespoons margarine or butter, melted
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/4 cup coarsely chopped pecans
1/4 teaspoon dried thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Lightly brush the oil on a rimmed roasting pan.
If the pork has been butterflied and tied, open it up. Otherwise, slice the pork roast horizontally almost all of the way through. Open it like a book and lay flat, cut side up. Place a sheet of plastic wrap over the butterflied pork and pound to flatten it evenly to about 3/4-inch thick. Set aside.
In a medium bowl, combine the stuffing mix and melted butter.
Stir in the onion, celery, pecans, thyme, and a pinch of salt and pepper.
Remove the plastic from the pork. Season the pork generously with salt and pepper. Spread an even coating of the stuffing on the pork (you may not use it all unless your roast is very large) and then roll starting with one end of the short sides.
Secure the rolled roast with skewers or toothpicks, or tie it with kitchen twine. Place on the prepared roasting pan. Sprinkle generously with salt and pepper.
Roast until a meat thermometer registers at least 145 F, 1 1/2 to 2 hours.
Let the roast stand for 10 minutes before slicing.
- If you need to butterfly the pork loin, make sure to use a sharp knife that is the length of the pork loin's width. Apply gentle pressure to the top of the meat, align the knife in a horizontal position at the center of the side of the piece of pork, and cut through the meat until you reach about an inch from the end. Then open and pound the pork.
- If your pork loin roast came in 2 pieces, you can either make 2 separate rolls or, after spreading the stuffing on top of one piece, add the other piece and then roll them up together. Just be sure each piece is thin enough that they'll roll easily.
- If the roast looks like it's browning too quickly, loosely place a piece of foil over the meat for the remaining cooking time.
- If you don't have a meat mallet or tenderizer, you can flatten the pork loin using a rolling pin.
- According to the USDA hotline, stuffing in pork may be cooked to 145 F as long as it does not contain eggs. If the stuffing in pork contains eggs, it must be cooked to 160 F.
Can I Stuff the Pork Loin Ahead of Time?
You can prepare the pork loin up to a night before if you like. Once rolled and stuffed, wrap tightly in plastic wrap and place in the refrigerator until ready to cook. It's best to let the meat come to room temperature before placing it in the oven.