Holiday Stuffed Pork Roast

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Servings: 2 cups Difficulty: Advanced
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A festive, savory pork loin stuffed with nutty brown rice and served with a tangy cranberry-orange glaze
Holiday Stuffed Pork Roast recipe image
Holiday Stuffed Pork Roast recipe image
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Holiday Stuffed Pork Roast

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 416.0

Description

This Holiday Stuffed Pork Roast is a show-stopping centerpiece that balances rich, savory flavors with bright citrus notes. The boneless pork loin is butterflied and filled with a hearty mixture of cooked brown rice, toasted slivered almonds, celery, and green onions, seasoned with ginger and salt. As the roast bakes, the meat stays tender and juicy while the stuffing absorbs aromatic juices. It is finished with a luscious cranberry sauce simmered with orange sections and juice, creating a sweet-tart glaze that cuts through the richness of the pork. Perfect for Christmas, Thanksgiving, or any special dinner party, this dish offers elegant presentation and home-style comfort. It serves six comfortably and pairs beautifully with roasted root vegetables or mashed potatoes.

Directions

  1. Preheat oven to 325°F (165°C).
  2. In a large skillet over medium-high heat, melt butter or margarine. Add slivered almonds and cook, stirring frequently, until lightly browned and fragrant.
  3. Add sliced green onions and chopped celery to the skillet with the almonds. Cook for 3-5 minutes until vegetables are tender-crisp.
  4. Stir in cooked brown rice, 1/2 cup of the orange juice, grated orange peel, diced crystallized ginger, and salt. Mix well and remove from heat. Set aside to cool slightly.
  5. Carefully untie the boneless pork loin roast. Lay it flat on a cutting board.
  6. Spoon the rice mixture lengthwise down the center of the pork loin, distributing it evenly.
  7. Roll the pork loin tightly around the stuffing. Retie the roast securely with kitchen string at 2- to 3-inch intervals to maintain its shape.
  8. Place the roast, fat side down, on a rack in a shallow roasting pan.
  9. In a small bowl, combine crushed dried rosemary and cracked black pepper. Sprinkle this mixture evenly over the top and sides of the roast.
  10. Insert a meat thermometer into the center of the roast, ensuring the tip does not touch the stuffing or fat.
  11. Bake at 325°F (165°C) for 1 hour and 30 minutes.
  12. While the roast bakes, combine canned cranberry sauce, remaining 1/4 cup orange juice, remaining diced crystallized ginger, and orange sections in a small saucepan.
  13. Simmer the cranberry mixture over medium heat for 25 minutes, stirring occasionally, until thickened and heated through.
  14. After 1 hour and 30 minutes, remove the roast from the oven. Brush about 1/2 cup of the hot cranberry mixture over the top of the pork.
  15. Return the roast to the oven and bake for an additional 15 minutes, or until the meat thermometer registers 170°F (77°C).
  16. Remove the roast from the oven and let it stand for 10 minutes before slicing. This allows the juices to redistribute.
  17. Remove the kitchen string from the roast. Slice into thick medallions.
  18. Serve the stuffed pork roast topped with the remaining warm cranberry-orange sauce.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 416.0kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 79.5mg4%
Total Carbohydrate 50.9g17%
Dietary Fiber 7.8g32%
Sugars 6.6g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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