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
Scale
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.
