Christmas Stuffed Pork Roast
A show-stopping dish featuring a savory pork loin stuffed with herbs, fruits, and bacon, perfect for festive gatherings.
Ingredients
Pork and Stuffing Ingredients
- 4 pounds pork loin, center cut Fat-side down for butterflying
- 5 slices smoked bacon, diced Adds flavor to the stuffing
- 1 large shallot, chopped For flavor
- 4 cups young spinach leaves A fresh addition to the stuffing
- 6 cloves garlic, finely chopped For flavor base and stuffing
- 2 tablespoons brandy or cognac (optional) Enhances stuffing flavor
- 1 small apple, peeled and finely diced Adds sweetness to stuffing
- ½ cup dried cranberries, chopped For tartness in the stuffing
- 2 tablespoons maple syrup Sweetness to balance the flavors
- 1 ½ tablespoons Dijon mustard For additional depth of flavor
- 1 tablespoon sea salt For seasoning
- 1 teaspoon black pepper, ground For seasoning
- 1 teaspoon smoked paprika For earthy flavor
- 1 tablespoon fresh thyme Herb for stuffing
- 1 tablespoon fresh rosemary, chopped Herb for stuffing
- 3 tablespoons butter For sautéing
- 2 sprigs fresh rosemary For aromatics
- 2 sprigs fresh thyme For aromatics
- 10 whole garlic cloves For roasting with the pork
- 1 cup chicken stock For cooking
- 1 ½ tablespoons butter For roux
- 1 ½ tablespoons all-purpose flour For thickening
- 1 cup chicken stock For drippings broth
- 1 cup strained drippings broth For gravy
Instructions
Preparation
- Gather all your ingredients and prep them: dice the bacon and shallots, chop the garlic, and measure out your spinach leaves and other spices.
Cooking the Filling
- In a large pan over medium heat, add the diced bacon and cook until crispy. Add the chopped shallots and sauté until softened, about 2-3 minutes.
- Add the spinach leaves and sauté until wilted. Stir in the garlic and add brandy if desired, cooking for 2 minutes.
- Transfer the mixture to a large bowl and mix in the apple, cranberries, seasonings, mustard, and herbs thoroughly.
Preparing the Pork
- Butterfly the pork loin by slicing it lengthwise but keeping a thickness of 1/3 to 1/4 inch.
- Flip the loin and season it with salt, then spill the stuffing over it, leaving a border at the top. Carefully roll the pork from the short end.
- Tie the rolled loin at 1-inch intervals with kitchen twine.
Cooking the Roast
- Preheat a large, oven-safe pan over medium-high heat, add oil, and sear the pork on all sides until golden brown, about 5-7 minutes.
- Add whole garlic cloves and herb sprigs. Pour in chicken stock, bring to a simmer, and cover.
- Transfer to a preheated oven at 425°F and roast for about 1 hour and 15 minutes, or until internal temperature reaches 145-160°F, basting occasionally.
Notes
Let the pork rest for 15-30 minutes after cooking to ensure moist meat. Slice and fan out on a platter for presentation.