Photo: iStock

Stuffed Pork Loin

Pork is surely one of the most versatile meats, with a pork dish for every occasion, from the simplest ham sandwich to a big family roast with all the trimmings. In fact, pork is the world’s number one meat, accounting for more than a third of meat consumption worldwide. Here at Fine Dining Lovers, we enjoy bringing you the best pork recipes from around the world, with stir-fries, teriyaki and Mexican posole all on the menu, as well as more familiar dishes like barbecued or pan-fried pork chops.

If you’ve enjoyed our pork recipes in the past, you’ll love this tender home-cooked roast, filled with a simple but flavourful stuffing of aromatic vegetables and bread, and seasoned with thyme and herbes de Provence. It’s perfect as a Sunday roast, and with relatively little hands-on preparation required, you can just pop it in the oven and spend your time doing something else. Serve with roast or mashed potatoes, seasonal vegetables and gravy for an instant family favourite.

Recipe

Prep time: 20 mins
Cook time: 2 hrs 45 mins
Total: 3 hrs 5 mins

BYFine Dining Lovers,

Editorial Staff

17 November, 2021

serves for

total time

3 HR 5 MIN

ingredients

Margarine

3 tbsp

Onion

½ cup, chopped

Mushrooms

½ cup, chopped

Celery

2 stalks, chopped

Stale bread

3 cups, torn into small pieces

Salt

to taste

Black pepper

to taste

Boneless pork loin roast

Water

3 tbsp

Ground thyme

1 tbsp

Herbes de Provence

1 tbsp

Garlic powder

¼ tsp

Preparation

Step 01

Preheat your oven to 300°F (150°C).

Step 02

Add the margarine to a skillet and melt over a medium heat. Add the onion, mushrooms and celery, and sauté for 10 to 12 minutes, until tender.

Step 03

Transfer the vegetables to a bowl, and add the stale bread, stirring the ingredients together until the bread soaks up some of the liquid. Add salt and pepper to taste.

Step 04

Slice the pork lengthways, stopping around 1 inch from the bottom. Open it out and pound both sides with a mallet to flatten them.

Step 05

Spoon the vegetable and bread mixture onto the pork, then wrap the meat around it, securing in several places with kitchen twine.

Step 06

Transfer the pork to a roasting tray and sprinkle the water around it. Top the roast with the thyme, herbes de Provence, and garlic powder, plus salt and black pepper to taste.

Step 07

Roast the pork for 2 ½ to 3 hours. Check at 2 ½ hours, using a meat thermometer inserted into the center of the stuffing. If the internal temperature has reached 160°F (70°C), remove the roast from the oven. If not, check back every 10 to 15 minutes.