This Delicious Christmas Stuffed Pork Roast is the perfect centerpiece for your holiday feast. It features a succulent, tender pork loin stuffed with a savory blend of herbs, fruits, and spices, creating an irresistible balance of flavors. The roast is finished with a crispy, golden-brown crust and served with a rich gravy made from the pan drippings. This dish is sure to wow your guests and elevate your Christmas dinner to the next level.
Ingredients:
- For the Roast:
- 1 boneless pork loin roast (about 4-5 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (preferably from day-old bread)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries (or apricots, if you prefer)
- 1/2 cup apple, diced (a tart variety like Granny Smith works well)
- 1/4 cup pecans or walnuts, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup white wine or apple cider (optional, for moisture)
- For the Gravy:
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon flour (optional, to thicken)
- 1/4 cup heavy cream (optional, for a creamier gravy)
- Salt and pepper, to taste
Instructions:
- Preheat Oven & Prepare Pork: Preheat your oven to 350°F (175°C). Place the pork loin on a clean surface, and with a sharp knife, butterfly the pork (cutting along the length of the roast without cutting all the way through) to create an even surface for the stuffing. Season both sides of the pork with salt and pepper.
- Prepare the Stuffing: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened (about 5 minutes). Stir in the spinach and cook until wilted. Remove from heat and let it cool slightly. In a bowl, combine the sautéed mixture with breadcrumbs, cranberries, diced apple, chopped nuts, fresh herbs, cinnamon, and nutmeg. Season with salt and pepper. If the mixture feels too dry, add a splash of wine or apple cider to moisten it.
- Stuff the Pork: Lay the stuffing evenly along the center of the butterflied pork loin. Carefully roll the pork back up around the stuffing, securing it with kitchen twine or skewers to hold it together. Place the stuffed roast seam-side down in a roasting pan or on a rimmed baking sheet.
- Roast the Pork: Rub the outside of the roast with a little olive oil, and sprinkle with salt and pepper. Roast the pork in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). If you prefer a crispy exterior, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of roasting.
- Make the Gravy: Once the pork is done, remove it from the oven and let it rest for about 10-15 minutes. Meanwhile, make the gravy by deglazing the roasting pan with wine or broth, scraping up any brown bits stuck to the pan. Bring it to a simmer, then whisk in flour (if using) and cook for a couple of minutes to thicken. Stir in heavy cream, if desired, and adjust seasoning with salt and pepper.
- Serve: Slice the stuffed pork roast into thick slices and arrange on a platter. Serve with the homemade gravy, and enjoy this festive dish alongside your favorite sides.
Tips:
- If you’re planning to prepare this ahead of time, you can stuff and roll the pork the day before, refrigerating it overnight. Roast it the next day for a hassle-free dinner.
- For extra flavor, you can marinate the pork roast for a few hours in olive oil, garlic, and herbs before stuffing.
- Feel free to adjust the stuffing ingredients to your taste—swap cranberries for raisins, or add some crumbled sausage for a heartier filling.
This Christmas Stuffed Pork Roast will quickly become a favorite holiday tradition, with its bold flavors and festive charm!
