An easy recipe for oven-roasted stuffed pork loin. A juicy and flavorful pork loin that is stuffed with a simple to make the stuffing.
If done right a pork loin can be juicy and flavorful. I like to take a pork loin and stuff it with a very wet stuffing mixture.
This is a great dish for a special occasion or for a Sunday dinner. It's a simple recipe that will take some time to put together and cook but well worth the effort.
Cooking a stuffed pork loin isn't that difficult to do. In this post, I'll show you how I do it and answer some questions you might have.
How To Butterfly a Pork Loin
What is the difference between pork loin and pork tenderloin? Pork tenderloin is a long and thin cut of meat that comes from underneath a muscle in the backbone of a pig.
The pork loin is a large piece of meat that is lean and tender which comes from the back of the pig. For this recipe, I will be using a pork loin.
The first step I do when getting a pork loin ready to stuff is run it under cold water. This just gets all the juices from the package off. I then pat it dry with a paper towel.
Placing it on a cutting board and using a sharp knife I start making a horizontal slice the length of the loin and about ⅓ from the top.
Stop when you are about one inch from the thicker side.
Starting at the thicker side again start to make a horizontal slice lengthwise stopping one inch from the edge of the loin.
With the loin butterflied go ahead and season the inside. In a small bowl mix together the black pepper, seasoning salt, garlic powder, and ground sage.
Sprinkle half of the seasoning mix on the inside of the loin and set the remainder aside for the outside.
Set the loin aside so we can start on the stuffing mixture.
Traditional Stuffing Recipe
For the stuffing mixture, I use a traditional recipe that is simple to put together.
I start by adding the stuffing mix to a large bowl, I like to use the cubbed mixture so the stuffing has some chunkiness to it. Sprinkle the cubes with ground sage.
I then add broth, I used my recipe for chicken bone broth but you can use store-bought chicken broth. With the broth in with the stuffing mix, I let it sit a bit so the stuffing can soak up the broth.
Taking a stalk of celery I clean it up and then finely cut it. In a sauté pan place 2 tablespoons of olive oil and start sautéing the celery.
While the celery is sautéing finely chop a medium-sized onion, place that in the sauté pan along with minced garlic. Sauté until the celery is tender and the onion is translucent.
The aroma of these three cooking together is a wonderful smell. Set this aside until it cools down before adding it into the stuffing mixture.
To the stuffing mixture add eggs. You can mix together the stuffing and eggs with your hands or use a wooden spoon.
Add the sautéd vegetables and mix them together.
The stuffing will be wet, this will help keep the inside of the pork loin moist.
How To Stuff A Pork Loin
Time to grab that pork loin. I place all the stuffing in the middle of the loin and pat it out a little toward the front of the loin.
Now it is time to roll the stuffed pork loin. Roll the loin up around the stuffing. Once the loin is rolled up you will need to tie it with twine.
Take a long string of butchers twine and tie it around one end of the loin. Pull the twine out about an inch from your anchor loop up the loin.
Loop the twine around the loin again and tuck the twine under the loop that you just made.
Pull the twine out from the loop and continue doing loops until the whole loin is tied.
Now some of the stuffing many fall out as you go just stuff it back in any way you can.
Can I stuff a pork loin the night before? Yes, you can as long as you place it in a refrigerator to keep it cool.
I do recommend if you plan to stuff a pork loin the night before to put it in a metal baking pan. If you use a glass baking dish let the cold baking dish come to room temperature before placing it in a hot oven.
I might be talking from experience on this. I have shattered a baking dish because of cold to hot, not fun picking all that broken glass up.
Oven Roasted Pork Loin Roast
With the pork loin stuffed and tie it's time to prep the pan and meat for roasting.
I like to place celery at the bottom of my pan to place the loin on. This will help get some airflow under the loin.
On the plus side, the celery will also add some flavor to the juice if you choose to make gravy from the pan drippings.
You can skip this step if you have a roasting pan with a metal rack.
Placing the loin on top of the celery I sprinkle the remaining seasoning mixture that we had from before on top of the loin.
For the juice I used apple cider, I really liked the flavor it added to the meat. If you don't have apple cider no worries, you can use apple juice or water. Pour the preferred juice into the pan.
Cover the pan with foil and place it in a 350℉ oven for 1 hour. After the hour remove the foil from the pan, if you would like to baste some of the juices on top of the loin now would be a good time.
Place the loin back in the oven for 30 more minutes or until internal temperature reaches 160℉ to 170℉.
Remove from oven and let rest for a bit, cut, serve and enjoy.
You might be wondering why should I cover my pork loin with foil? Covering the loin with foil helps to hold the natural moistures in. And keeps them from escaping into the heat of the oven, causing the loin to dry out.
Can This Recipe Be Made in A Crock Pot
Yes, it can be done in the crockpot. I say cut back the amount of liquid to 1 cup and place on high for 4 hours or on low for 8 hours.
Or again when the internal temperature reaches 160℉ to 170℉.
We find stuff pork loin goes well with my loaded mashed potatoes recipe. What do you think, would you make this for a Sunday dinner?
Other My Creative Manner recipes you may enjoy are
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Sharing one simple recipe at a time~ Jen
Stuffed Pork Loin
Oven-roasted stuffed pork loin recipe that is stuffed with a traditional stuffing mix. Great recipe idea for a Sunday family dinner.
- 3 Cups Stuffing Mix I used cubbed stuffing mix
- 1 Cup Broth I used homemade chicken bone broth
- 1 Teaspoon Ground Sage
- 2 Large Eggs
- 1 Stalk Celery Finely chopped
- 1 Med-sized Onion Finely chopped
- 1 Tablespoon Minced Garlic I used jarred minced garlic.
- 2 Tablespoons Olive Oil
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 3-4 Pound Pork Loin
- Butcher Twine
- 2 Cups Apple Cider Apple juice and water will also work
- 3 Stalks Celery Cleaned
Begin by adding the stuffing mix, ground sage in a large bowl. Mix the stuffing mix and sage together. Pour the chicken broth over the stuffing mix and let sit for a few minutes so the stuffing can absorb the broth.
In a sauté pan add the olive oil, turn the burner to medium-low. Once the olive oil has heated up add the finely chopped celery. Sauté the celery for a while before you add the finely chopped onion. Once the onion has had time to sauté add the minced garlic. Continue to sauté vegetables until the onion is translucent and the celery has a soft look to it. Set aside to let cool.
In the large bowl with the stuffing mix and broth add the eggs. Using your hand or a large spoon to mix all together. With the vegetables cooled add them and mix well. The stuffing mix will be wet now but will be firm when cooked in the pork loin.
In a small bowl mix all the seasoning together. Set aside until the pork loin has been butterflied.
Take the pork loin out of its package run under cold water and pat dry with paper towels.
Place a cutting board. ⅓ from the top of the loin cut lengthwise with a sharp knife until you get about 1 inch for the other side. Going the opposite direction and cut lengthwise of the pork loin until you reach the edge of the loin. The loin should lay flat.
Take the seasoning mix and sprinkle half of it in the inside of the pork loin.
Add the stuffing mix to the inside of the pork loin.
Roll up the butterflied pork loin around the stuffing mix.
Take the butchers twine and tie the roast up. See the blog post to see how I did it.
Place the three stalks of celery in the bottom of a roasting pan. Place the stuffed pork loin on top of the celery.
Season the pork loin with the rest of the seasoning mixture.
Add the apple cider or your preferred liquid into the roasting pan.
Cover the roasting pan with foil and place into a 350℉ oven for 1 hour
After the hour remove the foil from the roasting pan, place back into the 350℉ oven for 30 more minutes or until internal temperature reaches 160℉ to 170℉.
Remove from oven let rest for 5 minutes. Cut and sever.