Oven-roasted stuffed pork loin recipe that is stuffed with a traditional stuffing mix. Great recipe idea for a Sunday family dinner.
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. 1/3 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.