Description
Indulge in the Festive Flavors of Christmas Stuffed Pork Roast
Ingredients
Scale
- 4 pound pork loin, center cut
- 5 slices smoked bacon, diced
- 1 large shallot, chopped
- 4 cup young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoon brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup dried cranberries, chopped
- 2 tablespoon maple syrup
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoon butter
- 2 sprigs each fresh rosemary and thyme
- 10 whole garlic cloves
- 1 cup chicken stock
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 cup strained drippings broth
Instructions
- Preheat a large pan over medium heat and add the diced bacon. Cook until crispy, then add the chopped shallots and sauté until softened. Toss in the spinach leaves and sauté until wilted. Finally, stir in the garlic and brandy (if using) and cook for 2 minutes until the liquid reduces. Transfer this flavorful mixture to a large bowl.
- In the same bowl, combine the diced apple, chopped cranberries, salt, pepper, paprika, mustard, maple syrup, thyme, and rosemary. Mix everything together thoroughly to create the irresistible stuffing.
- Lay the pork loin fat-side down on a cutting board and use a sharp knife to butterfly the loin, slicing lengthwise while maintaining a thickness of 1/3 to 1/4 inch. Flatten the pork loin with a meat mallet to create an even surface. Flip the loin so the fat side is facing up, season with salt, then flip it back over.
- Spread the prepared stuffing over the surface of the pork loin, leaving a 1 1/2 to 2-inch border at the top. Carefully roll the pork from the short end, ending with the fat side up. Tie the rolled loin with kitchen twine at 1-inch intervals to secure the shape.
- Preheat a large, oven-safe pan over medium-high heat with a bit of oil. Sear the rolled pork loin on all sides until it’s golden brown. Add the whole garlic cloves, fresh herb sprigs, and 1 cup of chicken broth to the pan. Bring the mixture to a simmer, then cover with a lid or foil.
- Roast the Christmas Stuffed Pork Roast in a 425°F oven for 1 hour and 15 minutes, or until the internal temperature reaches 145-160°F. Remove the lid halfway through cooking to allow the exterior to develop a beautiful caramelized crust. Baste the roast with the pan juices throughout the cooking process.
- Once the pork is cooked to perfection, transfer it to a cutting board and let it rest for 15-30 minutes.
- While the pork is resting, strain the pan broth through a fine-mesh sieve. Allow the broth to sit for 10 minutes for fat separation. In a saucepan, create a roux by cooking the butter and flour together for 3-4 minutes. Slowly whisk in 1 cup of strained pan broth and 1 cup of chicken stock. Mash in roasted garlic cloves and whisk into gravy.
- Remove kitchen twine from the Christmas Stuffed Pork Roast and slice into 1/2-inch thick slices. Arrange on a serving platter and drizzle with gravy.
Notes
Serve with your favorite holiday sides such as roasted potatoes, sautéed Brussels sprouts, or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 ounce
- Calories: 450
- Sugar: 8 grams
- Sodium: 1200 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 100 milligrams