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Stuffed Pork Loin

You will taste why stuffing isn't just for turkeys anymore when you try this Stuffed Pork Loin!

Course Dinner
Cuisine American
Keyword Pork loin, stuffed pork loin
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 512 kcal
Author Amanda Rettke-iambaker.net

Ingredients

STUFFING

  • 4 tablespoons 1 stick (113g) salted butter
  • 2 slices thick-cut bacon, cut into small chunks
  • 1 medium onion, cut into 1/4-inch dice (about 3 cups)
  • 3 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
  • 1 loaf (9 inches) French bread, cut into 1/4 cubes
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon celery salt
  • ½ teaspoon dried sage, crumbled
  • ½ teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 2 cups chicken stock

PORK LOIN

  • 1 center-cut pork loin, about 3 pounds
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 450°F.

STUFFING

  1. In 12-inch heavy skillet over medium heat, add butter and cook until melted. Add bacon to skillet and cook 5-10 minutes until bacon is cooked through and starting to get crispy. (There should be a lot of liquid in the pan.)
  2. Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.

  3. Transfer to a large bowl, and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.

  4. Stir in chicken stock. Set aside

PORK LOIN

  1. Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
  2. Open the loin like a book.
  3. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
  4. Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
  5. In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.

  6. Top the pork loin with the stuffing mixture.

  7. Tightly roll the pork loin to completely enclose all of the fillings.
  8. Using cooking twine, tightly secure the roll.
  9. In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
  10. Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
  11. Slice and serve warm.