Description
This Stuffing Stuffed Pork Roast, also known as Pork Roulade, is a flavorful and hearty dish perfect for family dinners or special occasions. A tender 3-pound boneless pork loin roast is stuffed with a savory mixture of sausage, bacon, onion, celery, apple, herbs, and bread, then roasted to juicy perfection. The combination of fresh herbs and apple adds brightness and depth, making this pork roast a comforting yet sophisticated meal.
Ingredients
Scale
Pork Roast and Seasoning
- 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
Cooking Fats and Liquids
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ¾ cup chicken broth or stock
Instructions
- Prepare the Oven and Baking Setup: 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 for easy cleanup and place a V-rack wire rack inside. Spray the rack with nonstick cooking spray to prevent sticking.
- Make the Stuffing Mixture: In a large skillet over medium heat, cook the diced bacon until it starts to crisp. Add the bulk pork or Italian sausage and cook until browned, breaking it up into small pieces while cooking. Remove excess fat if necessary. Add diced onion, chopped celery, peeled and diced Granny Smith apple, minced garlic, kosher salt, and ground black pepper. Cook until vegetables are softened and fragrant. Stir in the torn bread pieces along with fresh sage, rosemary, and thyme. Remove from heat and stir in the unsalted butter until melted. Let the mixture cool slightly.
- Prepare the Pork Roast for Stuffing: Butterfly the pork loin by slicing it horizontally down the center, being careful not to cut all the way through. Open it like a book and gently pound to an even thickness if needed. Season the surface with 1 teaspoon kosher salt and 1 teaspoon granulated sugar evenly.
- Stuff and Roll the Pork Roast: Spread the prepared stuffing mixture evenly over the inside of the butterflied pork. Starting at one end, carefully roll the pork loin up tightly to encase the stuffing. Use kitchen twine at 1- to 2-inch intervals to tie the roast securely so it holds its shape and stuffing stays inside during cooking.
- Sear and Roast the Pork Roulade: Heat the vegetable or canola oil in a large ovenproof skillet or pan over medium-high heat. Sear the rolled pork roast on all sides until golden brown, about 2-3 minutes per side. Transfer the pork roast to the prepared wire rack on the baking sheet. Pour ¾ cup chicken broth or stock into the bottom of the pan or baking sheet to keep the meat moist during roasting. Place in the oven and roast until the internal temperature reaches 145°F, about 60 minutes. Let rest 10 minutes before slicing and serving.
Notes
- Letting the pork rest after cooking allows juices to redistribute for a juicier, more tender roast.
- Using fresh herbs adds a brighter and more flavorful stuffing; dried herbs can be substituted but reduce quantity by half.
- Make sure to tie the roast securely to prevent the stuffing from spilling out during cooking.
- Internal temperature of 145°F is safest recommended temperature for pork to ensure it is cooked yet tender and juicy.
- Can prepare the stuffing mixture a day ahead and refrigerate to save time on cooking day.
