Sweet and savory Stuffed Pork Loin Roast is easier than it looks! Promise! The most difficult part is cutting the loin.
When I see I whole pork loin on sale, I will usually grab one! They go around sale around me for $1.99 per pound. If you buy precut pork loin chops, they are closer to $5.00 per pound! It’s a no- brainer! When you get the loin home, you can easily cut it into chops, however thick or thin you like. You can also save a larger chunk out to use for a nice Sunday Stuffed Pork Loin Roast! I’ll show you photos in the recipe that will show you how to cut the roast. We usually do a large roast so that we have leftovers! This one is about 3 pounds.
After you have cut the loin into the portions sizes you want, just package them in freezer bags, or vacuum seal and freeze until you are ready to use them! One whole loin usually makes us at least 4 meals! So it’s a great value! You can use jarred or fresh, if you have it, apple sauce and your favorite pre mixed stuffing mix, or homemade. I’ll put the recipe for my favorite stuffing below!
The other beauty of this Stuffed Pork Loin Roast is that you can experiment with your favorite flavors! I have used a raspberry vinaigrette in the stuffing layer, which adds a tangy punch. The stuffing can be made with sausage, chestnuts, or dried apricots, they are all great! Use a cornbread stuffing! Yum! That’s what I love about cooking! You can get inspiration from a recipe and then run with it and make it your own! So get creative!
Once you’ve rolled the roast, place seam side down on a broiler pan and roast at 350°F for about 20 minutes per pound. Internal temperature should be just over 140°F. Then let rest for 10 minutes and the internal temperature will rise to the required 145°F. We always serve with additional applesauce on the side! So good! Here is another of our favorite pork recipes! Pork Carnitas Taquitos! My all time favorite stuffing recipe is from Jamie Oliver!
I hope you enjoy the recipe today for Stuffed Pork Loin Roast! Enjoy! And have fun cooking!
Apple Sauce & Stuffing Stuffed Pork Loin Roast
- 3 lb pork loin roast, boneless
- 20 oz apple sauce
- 2 pkg. stuffing mix, prepared according to package directions
- 2 Tbsp cinnamon
- 1 Tbsp thyme, dried
- 2 tsp sage, dried
- salt & pepper
- So to the right, in the image, you can see how he cuts the pork as thin as he can get it, without it tearing. Start on the outer edge, and just keep opening up (unrolling) the pork, as you cut. This may take a bit of practice, but once you get, it's easy. Once the pork is rolled out, pound it with a meat mallet . Try to get it an even thickness.
- After the roast is pounded, sprinkle the inside with a generous amount of cinnamon.
- Next slather the roast with apple sauce. I used at least 1 1/2 cups.
- At this stage you can put the roast in a large plastic ware container and refrigerate for up to 2 days. This step isn't necessary, but good to know if you want to make it ahead for company!
- The day you want to serve the roast, unroll and fill it with a generous layer of stuffing. Preheat oven to 350°F.
- Add another generous amount of apple sauce to the top of the stuffing. Roll up as tight as you can, without loosing all of the filling.
- Tie with kitchen twine, or place, seam side down on roasting pan. Roast 1 1/2 -2 hours, depending on weight. (about 20 minutes per pound.) Remove from oven, take a temperature reading. Temperature should be just over 140°F. Let rest for at least 10 minutes before slicing.