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Hey there, holiday food lovers!
Are you looking to impress your family this Christmas? I’ve got just the recipe you need!
Today, I’m sharing my festive stuffed pork roast.
It’s juicy, flavorful, and perfect for your holiday dinner table.
Believe me, it’s the showstopper everyone will be raving about!
Let’s dive into this delicious holiday treat!
Suggestions for Ingredient Substitution
For the pork loin, turkey breast can be used as a leaner alternative, though cooking time may need adjustment. Vegetarians could use a large portobello mushroom or eggplant as a base, altering the stuffing and cooking method accordingly.
Bacon can be replaced with finely chopped sun-dried tomatoes or smoked paprika-seasoned tempeh for a vegetarian option, providing similar umami flavors. For those avoiding alcohol, the brandy can be omitted or replaced with apple cider vinegar for acidity.
Maple syrup can be substituted with honey or agave nectar, adjusting the quantity slightly as these alternatives are sweeter. For a gluten-free gravy, use cornstarch or arrowroot powder instead of flour, whisking it with cold water before adding to the pan juices.
Preparation Time | 30-45 minutes |
Cooking Time | 75-90 minutes |
Total Time | 105-135 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3600
- Protein: 200-220 g
- Fat: 180-200 g
- Carbohydrates: 220-240 g
Ingredients
- 4 pounds pork loin, center cut
- 5 slices of smoked bacon, diced
- 1 large shallot, chopped
- 4 cups young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoons brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup chopped dried cranberries
- 2 tablespoons maple syrup
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons butter
- 2 sprigs each of fresh rosemary and thyme
- 10 whole garlic cloves
- 1 cup chicken stock
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons plain flour
- 1 cup chicken stock
- 1 cup strained drippings broth
- 4 medium-sized sweet potatoes
- 2 tablespoons avocado or olive oil
- 2 tablespoons maple syrup
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon each of garlic powder and smoked paprika
- 2 teaspoons herbes de provence
Step 1: Prepare the Filling
Start by preheating a large pan over medium heat, ideally using an oval-shaped pan to fit the pork loin comfortably.
Once hot, add diced bacon to the pan and render for a few minutes until it begins to crispy.
Add the shallots and cook until bacon is fully crispy.
Incorporate fresh spinach and toss with bacon bits until wilted, then add garlic and brandy (if using).
Cook everything together for about 2 minutes until most of the liquids are reduced.
Transfer this mixture to a large mixing bowl.
In the bowl with the spinach and bacon mixture, add apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme, and rosemary.
Mix thoroughly with a spoon to combine.
Your filling is now ready!
Step 2: Prepare and Roll the Pork Loin
Lay the pork loin fat side down on a cutting board.
Using a sharp carving or chef’s knife, slice through the pork lengthwise near the bottom, maintaining a 1/3 to 1/4-inch thickness.
As you get to the other side, turn the loin and continue cutting in the opposite direction to flatten it completely.
Use a meat mallet to tenderize and flatten the pork further.
Flip the pork loin over so that the fat side is up, season with a little salt, then turn it back over.
Spread the prepared filling over the surface, leaving a 1 1/2 to 2-inch seam closest to the top.
Gently pat the filling into place, then roll the pork loin from the short end, ending with the fat side facing up.
Step 3: Tie and Brown the Loin
To secure the stuffing, tie the pork loin with kitchen twine starting at one end, make loops around the pork loin, and tighten, but not too tightly.
Once tied, preheat a large pan over medium-high heat with a drizzle of avocado oil.
Place the rolled loin in the pan, fat side down and sear until golden brown.
Continue turning until all sides are evenly browned.
Add whole garlic cloves, fresh herbs, and 1 cup of chicken broth to the pan.
Allow the broth to simmer, then cover the pan with a lid or foil.
Step 4: Roast the Pork Loin
Roast the pork loin in the oven at 425°F for about 1 hour and 15 minutes or until it reaches an internal temperature of 160°F in the center.
Check for doneness after 55 minutes and remove the lid halfway through cooking to enhance color.
Once cooked, remove from the oven and baste with pan broth for a few minutes.
Allow the pork loin to rest on a carving board for 15 to 30 minutes.
Step 5: Make the Gravy
Strain remaining pan broth through a fine mesh strainer into a large measuring cup, placing the whole garlic in a separate bowl.
Let the broth sit for 10 minutes for fat separation, then use a baster to transfer 1 cup of broth to another cup.
In a medium saucepan over medium heat, create a roux with butter and flour, cooking for 3 to 4 minutes.
Slowly whisk in the pan broth, followed by chicken broth.
Mash roasted garlic and whisk into the gravy to finish.
Step 6: Carve and Serve
Once rested, remove the twine from the pork loin and slice into 1/2-inch thick slices.
Serve with a generous amount of gravy.
Consider pairing with oven-roasted sweet potatoes for a delicious side dish.
Optional: Oven-Roasted Sweet Potatoes
Peel and cube sweet potatoes into 1-inch pieces, spread on a parchment-lined baking sheet.
Season with salt, pepper, smoked paprika, garlic powder, herb de Provence, avocado oil, and maple syrup.
Toss and cover with foil, roasting at 425°F for 25 minutes.
Uncover and roast for an additional 15 to 20 minutes until golden and baked through.
pork recipe would not come thru…1/2 way in turned into a pizza dough one!
Hi Gini, sorry for the inconvenience! Now, the recipe is complete. Thanks for the hint. 🙂