If you’ve been searching for a show-stopping centerpiece that will wow your family and guests, the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe is an absolute must-try. This tender and juicy pork loin comes alive with a savory, herb-packed sausage and apple stuffing that adds layers of flavor and texture. The combination of crispy bacon, aromatic herbs, and a juicy interior turns every slice into a celebration of cozy, home-cooked goodness. Whether it’s for a festive occasion or a special weekend dinner, this pork roulade will quickly become a beloved favorite on your table.
Ingredients You’ll Need
Getting the ingredients right is key to creating that perfect harmony of flavors in this Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe. Each component contributes something special—whether it’s the seasoning that enhances the pork’s natural taste or the bread and herbs that bring the stuffing to life. Let’s dive into what you’ll need to bring this dish together with ease and delicious results.
- 1 3-pound boneless pork loin roast with fat cap: The star of the dish, providing tender meat with a bit of fat for moisture and flavor.
- 1 teaspoon kosher salt: Balances and enhances the natural flavors of the pork.
- 1 teaspoon granulated sugar: Adds a touch of sweetness to help caramelize the roast exterior.
- 1 pound bulk pork or Italian sausage: Brings bold, savory richness to the stuffing.
- 4 slices bacon (cut into ¼” slices): Adds smoky depth and crispy texture to the stuffing.
- 1 yellow onion (diced): Gives a sweet, aromatic base to the filling.
- 1 stalk celery (chopped): Adds a subtle crunch and fresh flavor.
- 1 Granny Smith apple (peeled and diced): Offers bright, tart notes that balance the richness.
- ½ teaspoon kosher salt: For seasoning the stuffing perfectly.
- ½ teaspoon ground black pepper: Adds just the right hint of heat.
- 2 cloves garlic (minced): Infuses the stuffing with warm, savory undertones.
- 2 slices hearty white bread (torn into pieces): Serves as the soft, absorbent base of the stuffing mix.
- 1 teaspoon chopped fresh sage: Brings earthy, slightly peppery notes to the stuffing.
- 1 teaspoon chopped fresh rosemary: Adds pine-like fragrance and depth.
- 1 teaspoon chopped fresh thyme: Offers subtle minty, lemony layers.
- 2 tablespoons unsalted butter: Provides richness and aids in sautéing the filling ingredients.
- 2 tablespoons vegetable or canola oil: Helps sear the pork roast to a perfect golden brown.
- ¾ cup chicken broth or stock: Keeps the roasting environment moist and juicy.
How to Make Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
Step 1: Prepare Your Oven and Rack
Start by adjusting your oven rack to the lower-middle position and preheating your oven to 325°F. Line a large rimmed baking sheet with aluminum foil, then set a V-rack wire rack inside it. Spritz the rack generously with nonstick cooking spray to ensure the pork roast won’t stick as it cooks. This setup allows even airflow and keeps the bottom of your pork roulade beautifully crisp.
Step 2: Prepare the Stuffing Filling
In a large skillet over medium-high heat, render the bacon slices until crisp, then remove them and set aside on paper towels to drain. Drain some of the bacon fat, leaving about 2 tablespoons to cook the sausage until it’s browned and crumbled, about 5 to 7 minutes. Add diced onion, celery, garlic, and the diced Granny Smith apple to the skillet, cooking until softened and fragrant—around 4 minutes. Stir in chopped herbs, seasoning with ½ teaspoon kosher salt and ½ teaspoon black pepper. Remove from heat and toss in the torn bread pieces and crispy bacon. This stuffing is the heart of the pork roulade, brimming with juicy, sweet, herbal, and smoky flavors.
Step 3: Prep the Pork Loin
Lay the pork loin flat on a large cutting board with the fat cap facing down. Using a sharp knife, carefully butterfly the roast by slicing lengthwise into the center, being careful not to cut all the way through, then open the loin like a book. Flatten the pork gently with a meat mallet to an even thickness, about ½ inch, which will make rolling easier and cooking more uniform. Season the meat liberally on both sides with 1 teaspoon kosher salt and 1 teaspoon granulated sugar to enhance caramelization and depth.
Step 4: Assemble the Roulade
Spread the prepared stuffing mixture evenly over the flattened pork loin, leaving about 1 inch border on all sides to keep the stuffing secure during rolling. Starting from the long edge closest to you, carefully roll the pork loin and stuffing into a tight log. Use kitchen twine to tie the roulade securely at 1½ to 2-inch intervals, ensuring it holds its shape through roasting. This step brings the magic of the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe to life, creating that stunning spiral effect once sliced.
Step 5: Sear and Roast
Heat 2 tablespoons of vegetable oil in a large oven-safe skillet over medium-high heat. Carefully sear the pork roulade on all sides until a golden crust forms, about 3 to 4 minutes per side. Transfer the roulade to the prepared wire rack on the baking sheet and roast in the oven for about 60 minutes, or until an internal temperature of 145°F is reached. Halfway through roasting, baste the loin with the warm chicken broth or stock to keep the meat moist and infuse extra flavor. Let it rest for 15 minutes before slicing to lock in those juices.
How to Serve Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
Garnishes
For a touch of elegance and fresh flavor, sprinkle chopped fresh parsley or thyme leaves over the sliced pork roulade. A drizzle of pan drippings or a light gravy made from the roasting juices complements the rich stuffing perfectly and adds a glossy finish that invites everyone to dig in.
Side Dishes
Classic sides like creamy mashed potatoes or buttery roasted root vegetables partner beautifully with the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe. For a seasonal flair, consider something bright and fresh like sautéed green beans with garlic or a crisp autumn salad featuring walnuts and cranberries to contrast the warmth of the pork.
Creative Ways to Present
Make a feast out of your presentation by slicing the roulade thickly and arranging the spirals on a large wooden board with sprigs of fresh herbs scattered around. Alternatively, serve individual slices over a bed of lightly dressed arugula or alongside roasted apples to echo the flavors inside the stuffing. It’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover slices tightly in plastic wrap or store in an airtight container. Refrigerate for up to 3 days to keep the flavors fresh and the pork tender. This allows you to enjoy the magic of the Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe without the commitment to a full meal every time.
Freezing
The pork roulade freezes beautifully either before or after cooking. Wrap the rolled, uncooked pork tightly in plastic wrap followed by aluminum foil, or store cooked slices in freezer-safe containers. Frozen portions stay at their best for up to 3 months—perfect for batch cooking or a ready-to-bake dinner on a busy night.
Reheating
To reheat, thaw overnight if frozen and warm slices gently in a covered skillet over medium-low heat, or bake wrapped in foil at 300°F until heated through. Avoid microwaving if possible, as this can dry out the pork and diminish the delicious texture you worked so hard to create.
FAQs
Can I use other types of bread for the stuffing?
Absolutely! While hearty white bread works well for absorbing the juices without becoming too soggy, you can swap in sourdough, whole wheat, or even cornbread for unique flavor variations. Just make sure the bread is not overly moist.
Is it necessary to cook the sausage before adding it to the stuffing?
Yes, cooking the sausage beforehand ensures it’s fully cooked and safe to eat. It also allows you to render fat and develop flavor, which enhances the overall stuffing texture and taste in the roulade.
Can I prepare this pork roulade in advance?
Definitely! You can assemble the roulade a day ahead, cover it tightly, and refrigerate until ready to sear and roast. This makes day-of cooking much more manageable, especially for holiday meals.
What should I do if the pork loin isn’t large enough?
If your pork loin is smaller or thinner, adjust the amount of stuffing accordingly, ensuring you still leave a border to roll the meat safely. Alternatively, butterfly and flatten another piece of pork to create a larger surface for stuffing.
How do I know when the roulade is cooked perfectly?
The most reliable way is to use a meat thermometer. The internal temperature should reach 145°F for safe and juicy pork. Once out of the oven, let it rest to allow juices to redistribute before slicing.
Final Thoughts
Making this Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe is truly a rewarding experience that fills your kitchen with incredible aromas and your table with something spectacular. It’s a dish that invites smiles and seconds, perfectly blending comforting flavors and elegant presentation. I can’t wait for you to try it and share the joy it brings to your gatherings!
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Stuffing-Stuffed Pork Roast (Pork Roulade) Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Stuffing Stuffed Pork Roast, also known as Pork Roulade, features a tender boneless pork loin roast filled with a savory sausage and herb stuffing, including bacon, apple, and fresh herbs. It is oven-roasted to perfection, making it a hearty and flavorful centerpiece for family dinners or special occasions.
Ingredients
Pork Roast
- 1 3-pound boneless pork loin roast with fat cap
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
Stuffing
- 1 pound bulk pork or Italian sausage
- 4 slices bacon, cut into ¼” slices
- 1 yellow onion, diced
- 1 stalk celery, chopped
- 1 Granny Smith apple, peeled and diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 slices hearty white bread, torn into pieces
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
Other Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ¾ cup chicken broth or stock
Instructions
- Prepare Oven and Rack: Adjust the oven rack to the lower-middle position and preheat the oven to 325°F. Line a large rimmed baking sheet with aluminum foil and place a V-rack wire rack inside. Spray the rack with nonstick cooking spray to prevent sticking.
- Prepare the Stuffing: In a large skillet, heat the vegetable or canola oil over medium heat. Add the diced onion, celery, and bacon slices, cooking until the onions are translucent and the bacon has rendered some fat, about 5-7 minutes. Add the bulk pork or Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Stir in the minced garlic, diced apple, kosher salt, black pepper, fresh sage, rosemary, and thyme. Cook for an additional 2 minutes to combine flavors. Remove from heat.
- Add Bread and Broth to Stuffing: Transfer the cooked sausage mixture to a large mixing bowl. Add the torn white bread pieces and pour in the chicken broth. Mix thoroughly until the bread absorbs the broth and the stuffing ingredients are well combined. Set aside to cool slightly.
- Prepare the Pork Roast: Using a sharp knife, carefully butterfly the pork loin roast to create a flat surface, being careful not to cut all the way through. Season the inside and outside of the pork with kosher salt and granulated sugar evenly. Spread the prepared stuffing mixture evenly over the opened pork loin, pressing it down slightly to hold it in place. Roll the pork loin tightly, starting from one long edge, to form a roulade. Secure the roll with kitchen twine at 1 to 1.5-inch intervals to hold its shape during cooking.
- Sear and Roast the Pork: Heat unsalted butter in a large oven-safe skillet over medium-high heat. Add the pork roulade and sear on all sides until golden brown, about 2-3 minutes per side. Transfer the skillet (or place the seared pork on the prepared rack) into the preheated oven. Roast for approximately 60 minutes, or until the internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes before slicing.
Notes
- Allow the pork roast to rest after cooking to ensure juices redistribute for a moist final result.
- Use a meat thermometer to check doneness accurately.
- Fresh herbs can be substituted with 1/3 teaspoon each of dried sage, rosemary, and thyme if unavailable.
- Let the stuffing cool before spreading it on the pork to prevent premature cooking of the pork exterior.
- You can prepare the stuffing a day ahead for convenience, storing it refrigerated.
