I first made a version of this roast a decade ago with my father. The original recipe we had came from a grocery circular, but the instructions fell a little short on the how to actually stuff the roast part. It also included croutons, which frankly, are hard to use for this type of stuffing. (Panko or breadcrumbs work much better.) So our roast back then wasn’t exactly a thing of beauty. But this one is.
The Trick to a Perfect Stuffed Pork Loin
And the reason? Because we are properly butterflying the roast. It can be tricky to butterfly a pork roast (See our tips below.) if you are attempting it for the first time. But all you need is patience (a sharp knife helps too!). Even if your pork cutting skills aren’t perfect, you can still make it work. You’re going to cut the roast so that it rolls out flat, which you can then stuff and roll back up.
The Best Stuffing for Pork Loin
The stuffing ingredients are classic for the holiday season—apple, walnuts, cranberries, breadcrumbs, shallots, maple syrup, and rosemary—and work wonderfully with the roast. When the roast is done, make sure to save any pan drippings! Drizzle them over the cut roast slices, or use them to make gravy.
How to Butterfly Pork Loin
Chill the roast: Chilling the roast in the freezer for 15 to 20 minutes will make it easier to cut.Use a sharp knife with a long blade: A sharp knife that can make smooth, long cuts makes all the difference!Make slow, shallow cuts: Making shallow cuts will give you more control as you cut the roast.Keep the knife parallel to the board: After the first angled cut, keep the knife parallel to the board as you cut the roast. Eventually, you’ll be able to open the roast out like a book!Pound to an even thickness: After you’ve cut the roast open, put it between two pieces of plastic wrap. Then, use a meat pounder to pound the roast to a more even thickness, which will make it easier to stuff and roll.
When you’re ready to cook it, pull it out of the fridge at least 20 minutes in advance to let it come to room temperature before roasting. We don’t recommend freezing the pork loin, since the apples will turn mushy.
How to Keep Pork Loin From Drying Out
Pork loin is a leaner cut, and overcooking it will make it dry. To prevent this, cook your pork loin fat side up, so the fat juices can pour down into the meat as it cooks. If your pork loin does not have a thick fat layer on the outside, rub it with some soft butter or olive oil before roasting. If you have one, use a thermometer. Check the roast 30 minutes into your cooking time. Just because it’s pink doesn’t mean it’s not cooked. Take your roast out of the oven when it reaches an internal temperature of 140°F. Let it rest for a few minutes, and the temperature will rise up to 10°F more. The resting time also allows the moisture to be reabsorbed into the roast. You can also brine your pork before filling and rolling. Just be sure to rinse the brine before prepping your roast so that it’s not too salty.
Fabulous Sides for Stuffed Pork Loin
Garlic Mashed Potatoes Broccoli Rabe With Caramelized Onions Roasted Asparagus Maple Glazed Yams With Pecan Topping Honey Chipotle Roasted Brussels Sprouts
Recipe adapted from one in a Raley’s Supermarket circular in the early 2000s. Using a sharp knife, make a long cut an inch or so from the edge from the thinner long side of the roast at about a 45 degree angle, stopping a half inch from reaching the bottom of the roast. Then angle the knife so that it is flat, parallel to the cutting board, and make slow, shallow cuts into the roast, along the same line. As you cut, you can open up the top part of the roast like a book. Keep making slow, even cuts until you have “rolled” the roast out completely. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside. Stir in the apples, walnuts, cranberries, shallots, maple syrup, and rosemary. Starting with the end of the roast rectangle that does not have the fat layer on the bottom, roll up the roast. Note: At this point you can wrap in plastic wrap and refrigerate if you are making ahead. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy.
