stuffed pork roast recipe

Written ByJenny Smyth Posted on
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The Best stuffed pork roast recipe

I’ve been making this stuffed pork roast recipe for years, and it’s always a crowd-pleaser. My family loves it when I serve it on special occasions, but we also enjoy it as a regular weeknight dinner.

The key to this recipe is the way the flavors of the pork and the stuffing meld together. It’s a real comfort food that never fails to hit the spot.

I like to use a mixture of herbs and spices in the stuffing, which gives it a nice depth of flavor. The pork itself is tender and juicy, and the crispy exterior is always a treat.

One of the best things about this recipe is how easy it is to make. Simply season the pork, fill it with your chosen stuffing, and roast it in the oven until it’s done.

It’s a great way to feed a large family or group of friends without breaking the bank or spending too much time in the kitchen.

Herb-Crusted Stuffed Pork Roast

4.9 from 956 votes

A flavorful pork roast filled with a savory herb and garlic stuffing, perfect for a hearty dinner. The crispy exterior and tender interior make this dish a crowd-pleaser.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Stuffing

1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley
1/4 cup fresh rosemary
3 cloves garlic
1/2 tsp salt
1/2 tsp black pepper

For the Pork Roast

2 lbs pork tenderloin
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp dried thyme
1 tsp dried rosemary

👨‍🍳Directions

1Preheat your oven to 425°F.
2In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, rosemary, garlic, salt, and black pepper.
3Mix well and set aside.
4Using a sharp knife, make a long slit down the center of the pork tenderloin, creating a pocket for the stuffing.
5Be careful not to cut all the way through.
6Season the pork with salt and pepper.
7Stuff the herb mixture into the pocket of the pork tenderloin, pressing it in firmly.
8Use kitchen string to tie the pork roast securely, ensuring the stuffing stays in place.
9Brush the outside of the pork with olive oil and Dijon mustard, then sprinkle with thyme and rosemary.
10Place the stuffed pork roast on a baking sheet lined with parchment paper.
11Roast in the preheated oven for about 25 minutes, then reduce the heat to 375°F and continue roasting for another 30-35 minutes, or until the internal temperature reaches 145°F and the juices run clear.
12The pork should be golden brown and crispy on the outside.
13Remove the pork from the oven and let it rest for 10 minutes before slicing.
14This allows the juices to redistribute throughout the meat.
15Use a meat thermometer to ensure the internal temperature is at least 145°F.
16Slice the pork into thick rounds and serve with your favorite side dishes.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Meat thermometer
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 45g

📝Notes

Tips: You can adjust the herbs and spices in the stuffing to your taste. For a spicier version, add a pinch of red pepper flakes.

This stuffed pork roast recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just want to cook something special for your family.

The leftovers reheat beautifully, so feel free to make extra and save some for later.

You can also store any leftover pork in an airtight container in the fridge for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About Herb-Crusted Stuffed Pork Roast

Q: What type of meat should I use for this recipe?

The best type of meat to use for this recipe is a boneless pork loin or shoulder roast. You can also use a pork butt or picnic shoulder if you prefer.

Q: Can I use store-bought stuffing mix?

While you can use store-bought stuffing mix if you prefer, I highly recommend making your own from scratch. It’s really not that hard, and the end result is so much better.

Q: How do I know when the pork is done?

The easiest way to check if the pork is done is by using a meat thermometer. Insert it into the thickest part of the roast, avoiding any fat or bone, and wait for it to reach an internal temperature of 145°F.

Q: Can I make this recipe ahead of time?

You can prepare the stuffing and seasonings ahead of time, but it’s best to assemble and cook the roast on the same day.

Q: What are some good side dishes to serve with this recipe?

Some good side dishes to serve with this recipe include mashed potatoes, roasted vegetables, or a simple green salad.

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