EASY CHRISTMAS STUFFED PORK ROAST

Are you dreaming of a holiday main dish that’s both impressive and incredibly flavorful, a showstopper that will have your guests raving? Imagine sinking your teeth into a juicy, perfectly cooked pork roast, bursting with a savory-sweet stuffing that complements the pork beautifully. This Christmas Stuffed Pork Roast recipe is easier than you think, and I promise, it will become a new family tradition!

Ingredients

For the Pork Roast:

• 3-4 lb boneless pork loin roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme

For the Stuffing:

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced apple (Granny Smith or Honeycrisp)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/2 cup cooked sausage, crumbled (Italian or breakfast sausage)
• 1/4 cup chopped fresh parsley
• 1/4 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Glaze:

• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard

Tools You’ll Need

• Cutting board
• Sharp knife
• Large skillet
• Roasting pan
• Meat thermometer
• Kitchen twine

Step-by-Step Instructions

Preparing the Pork Roast:

1. Pat the pork loin roast dry with paper towels. This helps it brown nicely.
2. In a small bowl, combine the olive oil, salt, pepper, garlic powder, and thyme.
3. Rub the mixture all over the pork roast, ensuring it’s evenly coated.
4. Now, for the fun part! Using a sharp knife, carefully butterfly the pork roast. To do this, cut horizontally into the roast, starting on one side and stopping about 1 inch from the other side. Open it up like a book. Then, make another horizontal cut on each of the “flaps” again stopping an inch from the edge, so the roast is even thinner. You want a relatively even thickness throughout so it cooks evenly. Don’t worry if it’s not perfect – we’re going for maximum stuffing space!

Making the Stuffing:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and celery and cook until softened, about 5-7 minutes.
3. Add the diced apple, dried cranberries, and chopped nuts. Cook for another 3-5 minutes, stirring occasionally.
4. Stir in the crumbled cooked sausage, parsley, chicken broth, sage, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld together.
5. Remove from heat and let the stuffing cool slightly.

Stuffing and Roasting the Pork:

1. Preheat your oven to 350°F (175°C).
2. Spread the cooled stuffing evenly over the butterflied pork roast.
3. Carefully roll the pork roast back up, as tightly as possible.
4. Tie the roast securely with kitchen twine at 1-2 inch intervals. This will help it maintain its shape during cooking.
5. Place the stuffed pork roast in a roasting pan.
6. If using the optional glaze, whisk together the maple syrup and Dijon mustard in a small bowl. Brush the glaze over the pork roast.
7. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the center of the roast registers 145°F (63°C).
8. Let the roast rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful pork.

Tips for the Perfect Christmas Stuffed Pork Roast

• Don’t Overstuff: Resist the urge to pile on the stuffing too high. Overstuffing can make it difficult to roll the roast and may cause it to burst open during cooking.
• Tie it Tight: Make sure to tie the roast tightly with kitchen twine. This will help it hold its shape and prevent the stuffing from falling out.
• Use a Meat Thermometer: A meat thermometer is your best friend when cooking any roast. It ensures that the pork is cooked to the perfect temperature.
• Let it Rest: Resting the roast after cooking is crucial for juicy, tender pork. Don’t skip this step!
• Make Ahead: You can prepare the stuffing a day in advance and store it in the refrigerator. This will save you time on the day of cooking.

Variations and Additions

Want to put your own spin on this Christmas Stuffed Pork Roast? Here are a few ideas:

• Different Stuffing: Experiment with different stuffing ingredients. Try adding mushrooms, spinach, or different types of dried fruit.
• Spice it Up: Add a pinch of red pepper flakes to the stuffing for a little heat.
• Herb Variations: Use different herbs, such as rosemary or sage, to flavor the pork roast.
• Fruit Glaze: Consider a cranberry or apple glaze instead of the maple-Dijon glaze.

Serving Suggestions

This Christmas Stuffed Pork Roast is a complete meal on its own, but here are a few side dish ideas to round out your holiday feast:

• Roasted vegetables (potatoes, carrots, Brussels sprouts)
• Mashed potatoes or sweet potatoes
• Green bean casserole
• Cranberry Saucee
• Dinner rolls

Troubleshooting

Even the best cooks encounter challenges sometimes. Here are a few common issues and how to solve them:

• Pork is Dry: Make sure you’re not overcooking the pork. Use a meat thermometer to ensure it reaches 145°F (63°C) and let it rest before slicing. You can also baste the pork with pan juices during cooking to keep it moist.
• Stuffing is Dry: Add a little more chicken broth to the stuffing to moisten it.
• Pork is Not Cooking Evenly: Make sure the pork roast is butterflied to an even thickness. If one end is thicker than the other, it will cook unevenly. You can also rotate the roast in the oven during cooking to ensure even browning.

Why This Recipe Works

This recipe works because it combines the best of both worlds: a tender, flavorful pork roast with a savory-sweet stuffing that perfectly complements the meat. The butterflying technique allows for maximum stuffing coverage, ensuring that every bite is bursting with flavor. The kitchen twine helps the roast maintain its shape, resulting in a beautiful presentation. And the optional glaze adds a touch of sweetness and shine.

Other Holiday Meal Ideas

If you’re looking for other holiday meal ideas, consider these delicious options. Maybe try Garlic Butter Pan Seared Pork Chops for a quick weeknight meal. If you want another stuffing-related dish, try Stuffed Bell Peppers for a vegetarian alternative. For breakfast or brunch, Loaded Breakfast Hash is always a crowd-pleaser, or you can opt for Baked Ham And Cheese Croissants. Finally, you might want to serve Honey Garlic Sausage as an appetizer.

Storing Leftovers

Store any leftover Christmas Stuffed Pork Roast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

This Christmas Stuffed Pork Roast will undoubtedly elevate your holiday dinner! Enjoy making this delicious and impressive dish!

Lady Maria

Easy Christmas Stuffed Pork Roast

This Easy Christmas Stuffed Pork Roast recipe is a showstopper, perfect for a holiday main dish. It features a juicy pork loin filled with a savory-sweet stuffing made with apples, cranberries, sausage, and herbs, creating a memorable and flavorful centerpiece for your festive celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lb boneless pork loin roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced apple Granny Smith or Honeycrisp
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1/2 cup cooked sausage, crumbled Italian or breakfast sausage
• 1/4 cup chopped fresh parsley
• 1/4 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard

Equipment

• Cutting board
• Sharp knife
• large skillet
• Roasting pan
• meat thermometer
• Kitchen twine
• small bowl
• paper towels

Method

 

1. Preheat oven to 350°F (175°C).
2. Pat the pork loin roast dry with paper towels.
3. In a small bowl, combine the olive oil, salt, pepper, garlic powder, and thyme.
4. Rub the mixture all over the pork roast, ensuring it’s evenly coated.
5. Butterfly the pork roast by cutting horizontally into the roast, stopping about 1 inch from the other side. Open it up like a book. Then, make another horizontal cut on each of the “flaps” again stopping an inch from the edge, so the roast is even thinner.
6. Heat the olive oil in a large skillet over medium heat.
7. Add the diced onion and celery and cook until softened, about 5-7 minutes.
8. Add the diced apple, dried cranberries, and chopped nuts. Cook for another 3-5 minutes, stirring occasionally.
9. Stir in the crumbled cooked sausage, parsley, chicken broth, sage, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld together.
10. Remove from heat and let the stuffing cool slightly.
11. Spread the cooled stuffing evenly over the butterflied pork roast.
12. Carefully roll the pork roast back up, as tightly as possible.
13. Tie the roast securely with kitchen twine at 1-2 inch intervals.
14. Place the stuffed pork roast in a roasting pan.
15. If using the optional glaze, whisk together the maple syrup and Dijon mustard in a small bowl. Brush the glaze over the pork roast.
16. Roast for 1 hour and 15 minutes to 1 hour and 45 minutes, or until a meat thermometer inserted into the center of the roast registers 145°F (63°C).
17. Let the roast rest for 10-15 minutes before slicing and serving.

Notes

Don’t overstuff the pork roast. Tie it tightly with kitchen twine. Use a meat thermometer to ensure the pork is cooked to the correct temperature. Let the roast rest for juicy, tender pork. You can prepare the stuffing a day in advance and store it in the refrigerator. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Experiment with different stuffing ingredients, such as mushrooms or spinach. Add a pinch of red pepper flakes to the stuffing for a little heat. Consider a cranberry or apple glaze instead of the maple-Dijon glaze.