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.
I like to add dried cranberries to my stuffing along with the pecans. If your family doesn't care for nuts, the pecans may be omitted.
- 1 (3 to 5 pounds) boneless pork loin roast
- For The Stuffing:
- 1 cup herb-seasoned stuffing crumbs
- 3 tablespoons margarine or butter, melted
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped pecans
- 1/4 teaspoon dried leaf thyme
- salt and freshly ground black pepper, to taste
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.
Place the roast 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. The minimum safe temperature for pork is 145 F, and the minimum safe temperature for stuffing is
Let the roast stand for 10 minutes before slicing.
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|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|