|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 10g||48%|
|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.
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. 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 to about 1 inch thick. Set aside.
In a medium bowl, combine the stuffing mix and melted butter.
Stir in the remaining stuffing ingredients; mix well.
Spread the stuffing on the pork and then roll starting with one end of the short sides.
Secure the rolled roast well with skewers or toothpicks or tie it with kitchen twine. Place on 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 145 F.
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 the side of a hammer.
- 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.