This elegant Stuffed Pork Roast features a tender boneless pork loin filled with a rich mixture of caramelized onions, smoked ham, toasted pecans, and day-old baguette. The savory stuffing complements the juicy meat perfectly, while the accompanying homemade cranberry sauce adds a bright, tart contrast that cuts through the richness. Ideal for holiday dinners, Sunday roasts, or special family gatherings, this dish brings a touch of international flair to your table. It’s a comforting yet sophisticated meal that balances hearty textures with delicate flavors, ensuring a memorable dining experience for everyone.
Stuffed Pork Roast With Cranberry Sauce
Description
This elegant Stuffed Pork Roast features a tender boneless pork loin filled with a rich mixture of caramelized onions, smoked ham, toasted pecans, and day-old baguette. The savory stuffing complements the juicy meat perfectly, while the accompanying homemade cranberry sauce adds a bright, tart contrast that cuts through the richness. Ideal for holiday dinners, Sunday roasts, or special family gatherings, this dish brings a touch of international flair to your table. It&# 226;ÂÂs a comforting yet sophisticated meal that balances hearty textures with delicate flavors, ensuring a memorable dining experience for everyone.Ingredients
Directions
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Pat the pork loin dry with paper towels and set aside.
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Melt the butter in a medium heavy skillet over medium-high heat.
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Reduce the heat and add the thinly sliced onions.
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Cover and cook, stirring occasionally, until caramelized and soft, about 30 minutes.
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Transfer the cooked onions to a food processor.
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Add the pecans, crustless baguette, smoked ham, salt, and black pepper to the food processor.
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Pulse the mixture using short bursts until minced and well combined.
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Preheat the oven to 350ðF (177ðC).
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Spread a quarter to half of the stuffing mixture evenly over the surface of the pork loin.
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Fold the pork loin over the stuffing and tie it securely with butcher's twine at 1.5-inch intervals to form a roast.
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Place the roast on the rack of a roasting pan.
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Roast in the oven until the internal temperature reaches 160ðF, about 1.5 hours.
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While the roast cooks, bake the remaining stuffing in a small casserole dish for 30 minutes.
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Meanwhile, combine water and sugar in a three-quart non-aluminum saucepan.
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Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
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Add the cranberries to the saucepan and reduce the heat.
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Cover and simmer until the berries pop open, about 5 minutes.
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Transfer the cranberry mixture to a food processor and blend until pureed.
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Strain the puree to remove skins if a smooth sauce is desired.
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Stir salt and black pepper into the cranberry sauce.
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Let the roast stand for 10 minutes before slicing thinly.
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Serve the sliced pork with extra baked stuffing on the side and spoon the warm cranberry sauce over the top.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 776.8kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 13.1g66%
- Cholesterol 359.1mg120%
- Sodium 379.9mg16%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 118.7g238%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pork loin is fully thawed and patted dry before stuffing to help the twine grip and the meat cook evenly.
Use day-old bread for the stuffing to absorb moisture better without becoming mushy. Remove all crusts for a finer texture.
The internal temperature of pork should reach at least 145ðF for safety, but 160ðF is recommended for stuffed roasts to ensure the stuffing is hot throughout.
Cranberry sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before serving.
For a smoother cranberry sauce, strain the puree. For a chunkier texture, skip the straining step.
If butcher's twine is unavailable, you can use heat-resistant kitchen string or secure the roast with toothpicks, though twine provides a more uniform shape.
Leftover pork can be sliced and used in sandwiches or added to salads. Store in an airtight container in the fridge for up to 3 days.
