If you ask me, a stuffed pork roast is exactly what Christmas dinner should be about.
This holiday-perfect main dish brings together juicy pork and savory stuffing in a way that makes everyone at the table smile. The aromatic herbs and perfectly seasoned meat create a centerpiece that’s both comforting and special.
It’s filled with a savory mixture of bacon, spinach, apples, and cranberries, seasoned with herbs and spices, then rolled and roasted until golden brown. The outside gets wonderfully crispy while the inside stays tender and flavorful.
It’s the kind of dish that makes your whole house smell amazing and brings the family running to the table – perfect for those chilly December evenings.
Why You’ll Love This Stuffed Pork Roast
- Perfect holiday centerpiece – This stuffed pork roast combines festive ingredients like cranberries, apple, and maple syrup to create a show-stopping main dish that’s worthy of your Christmas table.
- Make-ahead friendly – You can prepare and stuff the roast a day ahead, making your holiday cooking schedule much more manageable.
- Complete meal solution – With the included maple-glazed sweet potatoes and homemade gravy, you’ve got all your holiday sides covered in one recipe.
- Flavor-packed combination – The mixture of fresh herbs, smoky bacon, sweet fruit, and savory garlic creates layers of flavor that make every bite interesting and delicious.
- Impressive presentation – When sliced, this roast reveals a beautiful spiral of colorful filling that will make your guests think you spent hours in the kitchen.
What Kind of Pork Loin Should I Use?
For this holiday roast, you’ll want to look for a center-cut pork loin, which is different from a pork tenderloin – they’re not the same cut! A center-cut pork loin is wider and typically weighs between 3-5 pounds, making it perfect for stuffing and feeding a crowd.
When shopping, look for meat that’s pink with a small amount of marbling and avoid any that appears dark or has dark spots.
If you can, choose a piece that has a thin, even layer of fat on top (called the fat cap), as this will help keep the roast moist during cooking.
Ask your butcher to butterfly the roast for you if you’re not comfortable doing it yourself – this will save you time and ensure it’s done correctly.
Options for Substitutions
This festive pork roast recipe is pretty adaptable – here’s what you can swap if needed:
- Pork loin: While pork loin is ideal for this recipe, you could use pork tenderloin instead – just adjust cooking time as it cooks faster. For a different twist, turkey breast works too, but watch it carefully to avoid drying out.
- Smoked bacon: Regular bacon works fine here, or pancetta can be a good stand-in. If you’re avoiding pork altogether, turkey bacon is an option, though it won’t render as much fat.
- Brandy/Cognac: Skip it entirely or replace with apple juice or apple cider for a similar sweet note. White wine can work too.
- Young spinach: Swiss chard or kale make good alternatives – just remove the tough stems and cook them a bit longer than you would spinach.
- Dried cranberries: Try dried cherries, raisins, or chopped dried apricots instead. Each will bring its own nice fruity touch to the stuffing.
- Sweet potatoes: Regular potatoes, butternut squash, or carrots can work as sides – just keep the seasoning the same.
- Herbes de Provence: If you can’t find this blend, mix dried thyme, rosemary, and oregano in equal parts as a simple substitute.
- Avocado/olive oil: Any neutral cooking oil will work here, including vegetable or grapeseed oil.
Watch Out for These Mistakes While Roasting
The biggest challenge when preparing a stuffed pork roast is maintaining the right internal temperature – using a meat thermometer is crucial, as overcooking will make the meat dry and tough, while undercooking poses safety risks (aim for 145°F at the thickest part).
A common mistake is not letting the meat rest at room temperature for 30-45 minutes before cooking, which can lead to uneven cooking and a tough exterior.
When butterflying the pork loin, be careful not to cut all the way through – you want it to open like a book and maintain an even thickness of about 1/2 inch for proper rolling.
For the best results, tie the roast with kitchen twine at 1-inch intervals after stuffing, which prevents the filling from falling out and ensures even cooking throughout the meat.
What to Serve With Stuffed Pork Roast?
This holiday pork roast already comes with sweet potatoes, but there are plenty of other sides that would make your meal even more special!
Green vegetables like roasted Brussels sprouts or steamed green beans add a nice pop of color and freshness to balance out the rich, savory pork.
A simple arugula salad with lemon dressing works great too, cutting through the richness of the meat.
Since this is perfect for holiday dining, you might want to include some dinner rolls or crusty bread to soak up all that tasty gravy, and maybe add some homemade cranberry sauce on the side for an extra festive touch.
Storage Instructions
Keep Fresh: Your stuffed pork roast will stay good in the fridge for up to 4 days when stored in an airtight container. The sweet potatoes can be stored separately in their own container, and they’ll keep just as long. Pro tip: keep the gravy in a separate container too, so you can heat it up as needed!
Freeze: This roast freezes really well for up to 3 months. Slice it before freezing and store with a bit of gravy to keep it moist. Place the slices in freezer bags or containers, removing as much air as possible. The sweet potatoes can also be frozen separately, though they might be a bit softer when thawed.
Reheat: To warm up your pork roast, place the slices in a baking dish, add a splash of chicken stock or leftover gravy, cover with foil, and heat in a 325°F oven for about 15-20 minutes. You can also microwave individual portions on medium power, covered with a damp paper towel. The sweet potatoes can be reheated in the oven until warm through, or quickly zapped in the microwave.
Make Ahead: You can prep this roast a day ahead! Stuff and tie the pork, then wrap it well and keep it in the fridge overnight. The sweet potatoes can be cut and seasoned ahead too – just store them in a zip-top bag. When you’re ready to cook, just pick up where you left off in the recipe.
How to Know When the Stuffed Pork Roast is Done
The most reliable way to check if your pork roast is done is to use a meat thermometer – it should read 145°F (63°C) when inserted into the thickest part of the meat.
The pork will have a slightly pink center at this temperature, which is perfectly safe and helps keep the meat juicy.
When you cut into it, the stuffing should be hot throughout, and the juices from the meat should run clear.
After removing it from the oven, let it rest for 10-15 minutes – during this time, the internal temperature will rise a bit more, and the juices will redistribute throughout the roast.
Christmas Stuffed Pork Roast FAQ
Why does the recipe call for both diced and whole garlic cloves?
The two different preparations of garlic serve different purposes in this recipe. The finely chopped garlic gets mixed into the stuffing, infusing it with flavor as it cooks inside the pork. The whole garlic cloves are roasted alongside the meat, becoming sweet and mellow – perfect for spreading on the meat when serving or using in the gravy.
Do I need to let the pork rest after butterflying it?
Yes, I recommend letting the butterflied pork rest at room temperature for about 30 minutes before stuffing and rolling. This helps the meat relax and makes it more pliable, which means it’s easier to roll without tearing. It also helps the meat cook more evenly once it goes into the oven.
Is there a specific way to position the sweet potatoes around the roast?
Yes, I like to arrange the sweet potatoes in a single layer around the pork, not stacking them. This ensures they cook evenly and get nicely caramelized on all sides. I also make sure to leave some space between the pieces so the heat can circulate properly and they don’t steam instead of roast.
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. 🙂
Can I make the filling a day in advance
yes, you can 🙂
I just prepped this to brown and roast tomorrow for my wife’s side of the family Christmas gathering, very excited to taste it! Anywho at the start of this recipe in the lead up it says “It’s filled with a classic mixture of breadcrumbs, herbs, and vegetables, then rolled and roasted until golden brown.” Now I have read and re-read to make sure I didn’t miss where it says bread crumbs in the ingredients list, or directions. Its not too big of a deal but thought I would let you know if this typo. I’ll write more tomorrow after we enjoy!
So, IS this supposed to have breadcrumbs? If so, how much, where, and do what, with??
Please, and Thank you.
I quickly read the recipe and determined that I should try it for dinner guests. I was out shopping and “vaguely “ recalled that I saw herbs de Provence was needed so I picked some up in a small boutique shop (expensive). Got home and now I’m about to start prepping- only to find out that the herbs de Provence isn’t needed for the pork roast- it’s for a sweet potato side dish, and I’m not serving sweet potatoes. I think that more clarification is needed in the long narrative that the herbs de Provence is only for an optional side dish- not for the meat.