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.

Ingredients

Units Scale

For the Pork Roast:

1 (4-5 lb) boneless pork loin roast
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
3 cloves garlic, minced

For the Stuffing:

2 cups bread cubes (preferably stale or toasted)
1/2 cup onions, finely chopped
1/2 cup celery, chopped
1/2 cup carrots, diced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth (or vegetable broth)
1 tablespoon butter

For the Gravy (optional):

1 tablespoon flour
1 cup chicken broth
1 tablespoon butter
Salt and pepper, to taste

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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