Pork loin roast is a versatile roast that be prepared using a variety of different profiles. It works great for a big family dinner, and the leftovers can be repurposed in lots of new ways! The breaded filling here makes it a great alternative for festive holidays!
This is a great roast recipe that can easily serve a large crowd or be made to use the leftovers in a variety of meals later in the week. We just had it for our Easter dinner, and while I have certainly made it for other holidays, I’ve also made it on long weekends. Pork loin roast is quite easy to work with and the whole family enjoys it.
Pork loin roast, once cooked and sliced, is kind of like pork chops, to be honest. It is a cut of meat that is mild and fairly lean, and there are many ways to add flavour and spruce it up to be more exciting than a pork chop! It only takes a couple hours to roast in the oven, which timewise, makes it a more convenient alternative to roasting a turkey, and getting more out of it than roasting a chicken.
With this recipe, you’ll want to account for preparing the stuffing beforehand. Once the stuffing is cooked, it needs to cool for about 30 minutes. It can even be made the day before and stored in the fridge if that is more convenient. The stuffing is very tasty and easy to pull together, full of lots of fresh herbs. While you can substitute the thyme and rosemary for dried herbs, I recommend using fresh if possible. The use of fresh herbs makes this roast a great option for a spring family dinner!
If you’ve never prepared a stuffed roast before, I recommend visiting this Cook the Story’s website which has great, step-by-step instructions, including visuals for assistance. I will have to admit, the last time that I made this recipe, I was a bit thrown off based on the pork loin roast that I had. It was two large pieces, and neither worked out to roll it like this one. With some creativity, it worked out in the end, though it didn’t have the beautiful rings that I was looking for… at the time, it was no big deal, but I will be redoing it and reposting the pictures, as it can look far better than what I had here. Besides, it still tasted fantastic in the end, as the pork was juicy and tender and the stuffing tasted fresh!
There are many great options to serve this with, a simple goat cheese salad with easy balsamic dressing is great. We also often serve it with pan-fried Brussel sprouts or candied sweet potatoes. Mashed potatoes or roasted vegetables is another delicious option. I often make a creamy morel mushroom sauce to serve alongside, which takes it to an even higher level. Overall, this becomes one very tasty meal, and there can certainly be enough for some easy weeknight meals later in the week.
So let’s get to it!
Stuffed Pork Loin Roast Ingredients
Pork loin roast – pork loin roast is like a long, thick pork chop. While it tends to be on the leaner side, it typically has a thin layer of fat along the top side of it. It is best to slow-roast it to make it tender, and be sure to allow at least 15 minutes of rest time. This is a fairly mild cut of meat, and therefore, there are endless possibilities to flavour it. If you’re feeding a large crowd, a pork loin roast can certainly hand it, as it tends to be sold in large sizes. Even if you’re not cooking for a large crowd, it can really stretch a grocery budget as there are many ways to repurpose it for a variety of leftovers. For example, I always chop a portion to be used for Pork Fried Rice (delicious!)
While pork loin roast can be great on its own when it is well-seasoned, the added step of rolling it out to be stuffed with the herb-bread stuffing takes it to a new level that can make it a nice alternative for a festive feast. It takes considerably less time than roasting a turkey in the oven, not to mention the effort to slicing and serving it up afterwards for leftovers. It’s often a nice change!
Butter – Whether you have unsalted or salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can reduce or omit the salt later in the recipe.
Onion – Regular yellow onions are great in this recipe. Large white onions would also be great, as they are slightly sweeter. You’ll want to ensure that they are diced evenly. If you’re unsure how to efficiently chop an onion, there are many great online videos out there. There are also many great tips for how to reduce crying while chopping onions; feel free to add your strategies in the comments section, as man, I have had some bad ones!
Celery – Celery is a crunchy vegetable with a high water content that can be consumer either raw or cooked. It contains vitamin C, beta carotene, and other antioxidants. For this recipe, I like to chop each into ¼ inch in size, using 3-4 celery stalks (depending on size).
Panko Bread Crumbs – Panko bread crumbs are different from regular bread crumbs in that they are flakier and drier than regular bread crumbs. They are made specifically from white, crustless bread. They are a great bread crumb to keep stocked in the pantry, as they can be used in a variety of coatings for fried proteins, or even added to homemade meatballs or veggie burger patties. If you’re having a hard time locating them in the grocery store, check the international section.
Garlic– Fresh garlic is a must! You will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster.
Parsley – Parsley is an herb that has many health benefits. It is high in both vitamin C and vitamin A, as well as other antioxidants. Fresh herbs are preferred here, though it doesn’t matter if you choose to use Italian flat-leaf parsley or curly-leaf parsley. To prolong its shelf-life, you can put a slightly damp paper towel in a Ziploc bag with the herb and store in the fridge, or you can treat it like you would a bouquet of flowers, by trimming the ends and storing it upright with the ends sitting in about an inch of water.
Thyme – Thyme is a unique herb with a distinctive aroma and flavour, consisting of small leaves on sprigs. Like many herbs, it contains antioxidants; it is also used for its antimicrobial properties. It sure packs a punch! Though I recommend using fresh thyme in this recipe, it can be substituted with dried thyme at a ratio of 1 teaspoon of dried for every tablespoon of fresh. To prolong its shelf-life, you can put a slightly damp paper towel in a Ziploc bag with the herb and store in the fridge.
Rosemary – Rosemary is a unique herb with a distinctive aroma and flavour, and it has needle-like leaves. Its flavour is described woody and pungent. Though I recommend using fresh rosemary in this recipe, it can be substituted with dried rosemary at a ratio of 1 teaspoon of dried for every tablespoon of fresh. To prolong its shelf-life, you can put a slightly damp paper towel in a Ziploc bag with the herb and store in the fridge.
Salt & Pepper – the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!
Stuffed Pork Loin Roast Tools
Below are some kitchen tools that although they may not be required, are certainly great to have in the kitchen.
Roasting Pan – I like to use a shallow roasting pan for meals like this. The larger, oblong-shaped, high-sided roasting pans have a tendency to steam the meat. Instead, you want the heat to have access to as much of the pork roast as possible, resulting in a more flavourful roast. Alternatively, you can place the roast on a baking sheet fitted with a cooling rack, or simply lined with aluminum foil.
Measuring cups and spoons – this recipe uses standard measuring tools. You will also want a liquid measuring cup for the stock.
Zester/Rasp/Micro plane – this is a staple in my kitchen. I prefer it to be more on the fine side, as I use it almost daily for garlic or zesting citrus fruits. When shopping for one, find one that fits comfortably in your hand. Be sure to use extra caution as they sure are sharp!
Frying Pan/ Skillet – you’ll want to use a large skillet to make the herb stuffing for this pork roast. Allow time for the stuffing to cool before preparing the roast.
Butcher’s Twine – Butcher’s twine is an important kitchen tool to have! Butcher’s twine is food-safe and oven-safe, and can easily be formed into tight knots to prevent the meat from coming undone during the cooking process. There are great videos online about how to tie meat properly using a butcher’s knot, though even just a regular not does the trick!
Meat Thermometer – if you don’t have a meat thermometer in your kitchen, I strongly recommend getting one! It takes all of the guess work out of determining whether or not the meat is safe to eat, as our eyes are just not that reliable! There are simple ones and complicated ones on the market. I suggest reading the reviews and find one that suits your price point. It is one tool that you won’t regret!
Cutting Board or Tray & Aluminum Foil – Once the roast has come to the proper internal cooking temperature, remove it from the oven. If the roast is on its insert, remove the insert and roast to a large cutting board or tray and loosely cover with aluminum foil. Allow the roast to rest for about 15 minutes. This allows the juices to redistribute leading to a more tender, and juicy cut. It is important to allow for this time during the cooking process!
In addition you will also need a spatula or tongs, a chef’s knife and a chopping board.
Stuffed Pork Loin Roast
Pork loin roast is a versatile roast that be prepared using a variety of different profiles. It works great for a big family dinner, and the leftovers can be repurposed in lots of new ways! The breaded filling here makes it a great alternative for festive holidays!
8
servings35
minutes1
hour40
minutes15
minutes2
hours30
minutesIngredients
1 pork loin roast
3 tbsp butter
3 celery stalks, diced
1 onion, diced
3 garlic cloves, minced
2 cups panko breadcrumbs
1 cup fresh parsley, finely chopped
2 tsp. fresh rosemary, finely chopped
2 tsp. fresh thyme leaves, chopped
1/4 cup chicken stock
Directions
- In a large skillet, melt butter over medium heat until it begins to bubble. Add celery, onion, and garlic. Cook about 5 minutes, stirring occasionally.
- Next, add breadcrumbs and fresh herbs and stir to combine. Cook for about 1 minute. Add chicken stock and ensure that the mixture is well combined. Remove from heat and allow to cool, about 30 minutes.
- Preheat oven to 500°F. Pat pork loin roast dry with a paper towel. On a large cutting board, untie pork loin so that it lies flat, with the fat cap side down. Spread stuffing mixture atop meat evenly. Starting from one of the long sides, roll the pork loin into a tight spiral. Tie using Butcher’s twine at 1 1/2-inch intervals.
- Place roast into a shallow roasting pan with the fat side up. Season generously with salt and pepper. Roast for 15 minutes, then reduce the oven temperature down to 300°F. Continue to cook for about 1 hour and 40 minutes, or until an instant-read thermometer inserted into the pork loin reaches 145 degrees F.
- Transfer pork loin roast to a wire rack and cover loosely. Allow to rest for at least 15 minutes before serving.
