|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|*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.|
This pork loin is roasted with a nicely seasoned herb stuffing with pecans. Serve this savory roast with potatoes and corn for a delicious family dinner.
You can add dried cranberries to the stuffing along with the pecans. If your family doesn't care for nuts, the pecans may be omitted.
Gather the ingredients.
Heat the oven to 325 F. Lightly oil a roasting pan.
If the pork has been butterflied and tied, open it up and separate into halves.
If it is all in one piece, slice the pork roast almost through; open and lay flat, cut side up. Again, cut almost through each side of the pork. Place a sheet of plastic wrap over the butterflied pork and pound to flatten.
In a medium bowl, combine stuffing and melted butter.
Stir in remaining stuffing ingredients; mix well.
Spread stuffing on the pork and then roll or, if the pork is in two pieces, top it with the other half of the roast.
Secure roast halves well with skewers or toothpicks or tie it with kitchen twine and place in the prepared roasting pan; sprinkle with salt and pepper.
Roast in the preheated oven for 1 1/2 to 2 hours or until a meat thermometer registers at least 160 F.
Let the roast stand for 10 minutes before slicing.
- The minimum safe temperature for pork is 145 F and the minimum safe temperature for stuffing is 165 F.