Description
Christmas is a time for gathering with loved ones, cherished traditions, and, of course, mouthwatering feasts. One dish that shines brightly amidst the holiday spread is the Christmas Stuffed Pork Roast. This impressive centerpiece combines succulent pork loin with a flavorful, festive filling, creating a showstopping main course that’s sure to impress your guests.
Ingredients
- 4 pound pork loin, center cut
- 5 slices smoked bacon, diced
- 1 large shallot, chopped
- 4 cup young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoon brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup dried cranberries, chopped
- 2 tablespoon maple syrup
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoon butter
- 2 sprigs each fresh rosemary and thyme
- 10 whole garlic cloves
- 1 cup chicken stock
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 cup strained drippings broth
Instructions
1. Begin by preheating a large pan over medium heat. Add the diced bacon and cook until crispy. Then, add the chopped shallots and cook until softened. Next, add the spinach leaves and toss until wilted. Finally, stir in the garlic and brandy (if using), cooking for 2 minutes until the liquid reduces. Transfer the mixture to a large bowl.
2. In the same pan, add the peeled and diced apple, chopped cranberries, salt, pepper, paprika, mustard, maple syrup, thyme, and rosemary. Mix the ingredients thoroughly to create the flavorful filling.
3. Lay the pork loin fat side down on a cutting board. Butterfly the loin by slicing it lengthwise, maintaining a 1/3 to 1/4-inch thickness. Flatten the loin with a meat mallet. Flip the loin so the fat side is up, season with salt, then flip it back over.
4. Spread the prepared filling over the surface of the pork loin, leaving a 1 1/2 to 2-inch border at the top. Carefully roll the pork loin from the short end, ending with the fat side up. Tie the rolled loin with kitchen twine at 1-inch intervals to secure the shape.
5. Preheat a large oven-safe pan over medium-high heat with a bit of oil. Sear the tied pork loin on all sides until it’s golden brown. Add the whole garlic cloves, fresh rosemary and thyme sprigs, and 1 cup of chicken broth to the pan. Bring the mixture to a simmer, then cover with a lid or foil.
6. Roast the pork loin in a preheated 425°F oven for 1 hour and 15 minutes or until the internal temperature reaches 145-160°F. Remove the lid halfway through the cooking time to allow the exterior to develop a beautiful color. Baste the pork with the pan juices occasionally.
7. Once the pork is cooked, remove it from the oven and let it rest for 15-30 minutes. This resting period is crucial to allow the juices to redistribute throughout the meat, ensuring a perfectly moist and flavorful roast.
8. While the pork is resting, strain the pan juices through a fine mesh strainer. Allow the liquid to sit for 10 minutes to allow the fat to separate. In a saucepan, make a roux by melting the butter and whisking in the flour. Cook the roux for 3-4 minutes, then gradually whisk in 1 cup of the strained pan juices and 1 cup of chicken stock. Mash the roasted garlic cloves and whisk them into the gravy to add an extra layer of flavor.
Notes
To ensure your Christmas Stuffed Pork Roast turns out perfectly, consider these helpful tips:
For the best results, opt for a center-cut pork loin. This cut is lean, tender, and ideal for stuffing and roasting. Avoid pork shoulder or other tougher cuts, as they may not hold the filling as well.
Feel free to adjust the seasoning of the filling to suit your personal preferences. You can increase or decrease the amount of herbs, spices, or sweetness to create a flavor profile that delights your taste buds.
Basting the pork loin regularly with the pan juices and covering it for part of the cooking time will help you achieve a beautiful, evenly browned exterior while keeping the interior moist and juicy.
Allowing the stuffed pork roast to rest for 15-30 minutes before slicing is crucial. This resting period allows the juices to redistribute throughout the meat, ensuring a tender, flavorful result.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg