How to make a Stuffed Pork Loin roast
You can buy a whole loin and use half
It’s no coincidence that this stuffed pork roast recipe follows our PANKO PORK recipe. This is the other side of the whole pork loin we bought on sale. That’s a great way to stretch your food dollar. Buy what is on sale and if it’s a very good price, buy enough for a couple of meals. These two dinner recipes of Ricky’s are a great way to use a whole pork loin. If you like pork, give these a try.
Use this stuffing for other recipes too
The stuffing that is used in this recipe, is a simple Italian breadcrumb stuffing. It can be used in many ways. I like cubanelle peppers stuffed with this stuffing and baked. It’s also great for stuffed tomatoes. You just core the seeds out of the middle, put the stuffing in and bake. In this post we will show you how to make this simple stuffing and how to stuff a pork loin roast. Pork is a pretty bland flavored meat, so the introduction of filling cooked in the roast can make bland become bold.
Or you can make your own stuffing!
For some time now, while cooking with Ricky and recording and writing about his recipes, I have tossed around the idea of doing a “He Said…She Said” section with me offering another version of a recipe, now and again. This recipe has really brought me closer to doing that. I can’t wait to try an apple and herb stuffing.
If you have read some of our other posts, you might know that we are sharing Ricky’s recipes because they are bare bones, simple as they can get recipes, using wholesome everyday, economical and easy to find ingredients. And they taste great. No fancy equipment, spices, ingredients; just everyday meals made the easy way. We hope to show those who think cooking dinner is too much of a hassle, that doesn’t have to be. These simple homecooked dinners can save you a fortune if you have been ordering out. And more than likely they will have a lot more nutritional value for the buck.
My recipes, on the other hand, could be considered a hassle. When I think of adapting this stuffing, I am thinking about all kinds of special ingredients, like homemade breadcrumbs from a whole grain bread. And I’m pondering what herbs I will use, fresh or dried. Nonetheless, I think I can come up with an apple herb stuffing concoction that may be a winner. If it is, I may share it for those of you that have the time and inclination to make it. For now, let’s just get on with making this easy dinner recipe.
Here’s what YOU WILL NEED:
A 2 1/2 – 3 pound pork loin roast |
| 1 cup Italian seasoned breadcrumbs |
| 1/2 cup grated parmesan cheese (in this recipe the canned cheese is okay) |
| 2 cloves of fresh garlic |
| 3 eggs |
This is WHAT TO DO:
How to cut the roast
First prepare the pork loin. Pierce the pork loin all the way through the middle with a straight edged knife, to make a “hole” to put the stuffing in. This is demonstrated in the three photos below.
Ricky stuffs the roast at this point. I go an extra step to make a rounder hole, just for looks when it’s done. Once I have made the two cuts with the knife, I stretch the hole in the roast, rounder, by working my hand through, (like a sculptor 😉) before I put the stuffing in. I can get a rounded opening, darn close to the middle of the roast this way. You can judge for yourself by looking at our feature picture of a whole roast, and the plated slice of pork roast at the end of the post.
Put the loin roast aside and make the stuffing. Preheat the oven to 350 degrees.
Make the stuffing
Break the eggs into a small bowl or cup and stir them gently. Mince the garlic. Then mix all the stuffing ingredients together. After you have incorporated the ingredients and the stuffing is getting dense, dry and heavy, mixing is made easier when done by hand. Your hands are valuable kitchen tools. 🖐🖐
I bet you know what comes next 😊.
Stuff the pork loin
Bake
Bake in a preheated 350 degree oven for one hour. This is what it will look like when it comes out of the oven. The stuffing swells when it cooks, just like it does in a turkey, so it puffs out of the roast. You can trim those dry ends off before serving.
Let sit for 15 minutes, slice the roast in thick pieces and serve.
Serve
Applesauce is a really great side dish for this roast. It adds a fresh light condiment to your pork roast with stuffing dinner, much like cranberry sauce livens up a turkey dinner. To make your dinner really special, make our HOMEMADE APPLESAUCE. It’s quick and easy. Make it while you are roasting and serve it warm with your dinner or make it in advance and serve it cold or warmed up. OH YUM!
STUFFED PORK ROAST
Ingredients
- 3 pound pork roast boneless loin roast
- 1 cup seasoned breadcrumbs
- 1/2 cup parmesan cheese fresh shredded or grated or canned/jarred cheese is okay for this too
- 2 cloves fresh garlic or jarred chopped or minced
- 3 eggs
Instructions
Prepare Ingredients
- Cut a hole in the middle of the roast with a long knife. Draw the knife out and cut in the track of the first cut, but at another angle. This will widen the opening from a slit, to a larger area to stuff. If you want to get fussy about how it looks, when you are done cutting, you can stretch the inside by hand to make a round opening through the middle.
- Preheat oven to 350 degrees.
- Mince the garlic cloves if using fresh. Gently beat the eggs.
- To make the stuffing, add the breadcrumbs, parmesan cheese, garlic and beaten eggs to a small bowl. Mix until all ingredients are fully incorporated. At this point it's easiest to use your hands to kneed the ingredients together. This is a thick, heavy stuffing,
- Fill the hole made in the middle, with the stuffing, Place the stuffed roast in a baking dish.
Cooking Instructions
- Cook roast for 1 hour at 350 degrees.
- Let roast rest for at least 15 minutes before slicing.
- Applesauce is always a nice side dish with pork, and it is particularly good with this roast. It adds a freshness in taste and texture to your plate, much like cranberry sauce livens up a plate of turkey and stuffing.