This Delicious Christmas Stuffed Pork Roast is a showstopper that’s perfect for the holiday season. A tender, succulent pork roast stuffed with a savory mixture of herbs, garlic, and breadcrumbs, all roasted to golden perfection. This dish is sure to impress your guests and become a holiday favorite for years to come.

Why You’ll Love This Recipe?

It’s a flavorful, festive dish that’s perfect for holiday gatherings
The stuffing adds a savory depth of flavor to the pork
It’s easy to prepare but looks and tastes impressive
Great for meal prepping as leftovers for sandwiches or salads

Ingredients

Here’s a sneak peek at what you’ll need. Be sure to check the recipe card below for the full list and measurements.

Pork loin roast (boneless)
Fresh herbs (rosemary, thyme, and sage)
Garlic (minced)
Breadcrumbs (preferably fresh)
Olive oil
Salt and pepper to taste
Onion (diced)
Apple (peeled and diced)
Cranberries (optional for a festive touch)
Chicken broth or white wine (for roasting)

Directions

Prepare the Pork Roast

Preheat your oven to 375°F (190°C). Lay the pork loin flat on a clean surface and use a sharp knife to butterfly it, cutting it open horizontally (be careful not to cut all the way through). Once open, gently pound it to an even thickness.

Make the Stuffing

In a skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes. Add the breadcrumbs, fresh herbs, apple, and cranberries (if using). Season with salt and pepper, and cook for a few more minutes until everything is well combined. Remove from heat and let cool slightly.

Stuff the Pork

Once the stuffing has cooled enough to handle, spoon it onto the center of the butterflied pork loin. Carefully fold the pork back together, securing it with kitchen twine or toothpicks to hold the stuffing inside.

Roast the Pork

Place the stuffed pork roast on a rack in a roasting pan. Pour chicken broth or white wine into the bottom of the pan to keep the roast moist. Roast for about 1 hour or until the internal temperature of the pork reaches 145°F (63°C).

Let It Rest and Serve

Once the roast is cooked, let it rest for about 10 minutes before slicing. This helps the juices redistribute and ensures a moist roast. Serve with your favorite sides and enjoy the festive flavors!

Expert Tips and Tricks

For extra flavor, rub the outside of the pork with olive oil and additional herbs before roasting.
If you don’t have kitchen twine, you can use toothpicks to secure the roast, but make sure to remove them before serving.
For a crispier crust, increase the oven temperature to 400°F (200°C) for the last 10 minutes of roasting.

Recipe Variations and Possible Substitutions

Try different stuffing ingredients: Swap out the apple for pears or use a savory sausage stuffing.
Make it dairy-free: Use dairy-free breadcrumbs and skip any cheese in the stuffing.
Add a glaze: Brush the roast with a honey-mustard or balsamic glaze in the last 10 minutes of roasting for a sweet and tangy finish.

Serving and Pairing Suggestions

This Christmas Stuffed Pork Roast pairs beautifully with roasted vegetables like carrots, Brussels sprouts, or potatoes. For a festive side, try mashed sweet potatoes or a cranberry sauce. Serve with a nice red wine like Pinot Noir or Merlot to complement the savory flavors of the pork.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also slice the roast and use it in sandwiches or salads.

FAQs

Can I make this stuffed pork roast ahead of time?
Yes! You can prepare the roast and stuff it the night before, then cover and refrigerate it until you’re ready to roast the next day.

What can I substitute for fresh herbs?
If you don’t have fresh herbs, you can use dried herbs, but use about one-third of the amount called for in the recipe.

Can I use a different cut of pork?
While pork loin is ideal, you could also use pork tenderloin or pork shoulder for a different cut, but be sure to adjust the cooking time based on the size and thickness.

What’s the best way to slice the roast?
Use a sharp knife to slice the roast into 1-inch thick pieces. Cutting against the grain will ensure the slices are tender.

Conclusion

Delicious Christmas Stuffed Pork Roast is a festive and flavorful dish that brings together savory stuffing and juicy, tender pork in one perfect roast. Whether you’re hosting a holiday dinner or preparing a special family meal, this dish will surely be a hit. Pair it with your favorite sides, and enjoy a Christmas feast to remember!

Delicious Christmas Stuffed Pork Roast

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Author: Jake
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

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Description

This Christmas Stuffed Pork Roast is the perfect holiday centerpiece. The pork roast is stuffed with a flavorful mixture of herbs, vegetables, and seasonings, then roasted to perfection, resulting in a juicy, tender roast with a golden, crispy crust. It’s a festive and delicious meal that’s sure to be a hit at your holiday table.

Instructions

Prepare the Stuffing:
1. In a large skillet, melt the butter over medium heat.
2. Add the onions, celery, carrots, and garlic. Sauté for 5-7 minutes until the vegetables are soft.
3. Add the bread cubes, parsley, sage, thyme, salt, and pepper. Stir to combine.
4. Gradually add the chicken broth, stirring until the bread is moistened but not soggy. Remove from heat and set aside to cool.
Prepare the Pork Roast:
1. Preheat your oven to 375°F (190°C).
2. Pat the pork roast dry with paper towels. Season it generously with salt, pepper, rosemary, thyme, and minced garlic.
3. Using a sharp knife, carefully cut a slit down the center of the roast to create a pocket for the stuffing. Be careful not to cut all the way through.
4. Stuff the pork with the prepared stuffing, pressing it in gently to fill the pocket. If necessary, tie the roast with kitchen twine to hold the stuffing in place.
Sear and Roast the Pork:
1. Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
2. Sear the pork roast on all sides until golden brown, about 4-5 minutes per side.
3. Transfer the skillet to the oven and roast the pork for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
4. Remove from the oven and let the roast rest for 10-15 minutes before slicing.
Make the Gravy (optional):
1. While the pork is resting, make the gravy. In the same skillet, melt the butter over medium heat.
2. Stir in the flour and cook for 1-2 minutes to create a roux.
3. Gradually whisk in the chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
4. Pour the gravy over the sliced pork when serving.
Serve:
1. Slice the pork roast and serve with the stuffing and optional gravy. Garnish with fresh herbs if desired.

Notes

You can prepare the stuffing in advance to save time on the day of cooking.
For a richer flavor, use homemade bread or a flavored bread (such as sourdough) for the stuffing.
For an extra touch, add cranberries or nuts (like walnuts or pecans) to the stuffing mix.
If you don’t have a roasting pan, any oven-safe skillet will work.

Nutrition

Serving Size: 1/8 of the roast
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg