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A delectable Christmas Stuffed Pork Roast, browned and seasoned, is presented as the featured image.
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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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.