A stuffed pork roast is a tasty main dish made with a pork loin filled with a flavorful filling, then roasted until golden. It’s great for family dinners or special occasions.
I once tried to stuff mine with leftover bread and herbs, and it turned out delicious! Now I keep a variety of fillings ready for quick prep.
For best results, let the roast rest for 10 minutes after cooking so the juices stay inside. It makes slicing easier and keeps the meat juicy.
Ingredients & Substitutions
Pork loin roast: This is the main body of the dish, tender and mild. I like to choose one evenly shaped for uniform cooking. If unavailable, a tender pork tenderloin works, but reduce cooking time by about 15 minutes.
Stuffing (bread crumbs, herbs, and seasoning): A simple mix that adds flavor and moisture. I often add chopped spinach or cooked sausage for extra texture. Whole wheat or gluten-free bread crumbs make a good alternative.
Garlic and onion: These give a fragrant base. For milder flavor, roast or sauté them before mixing. Fresh is best, but garlic powder and onion powder work if you’re short on time.
Herbs (such as sage or rosemary): Fresh herbs bring a bright aroma. If fresh aren’t available, dried herbs work well—just use about half the amount to avoid overpowering.
How do I stuff and roll the pork without breaking the meat?
Gently cut a pocket into the pork, keeping the knife parallel to the surface. Don’t cut through the entire roast; leave a hinge. Spread the stuffing evenly inside, then carefully seal with toothpicks or kitchen twine, handling gently to prevent tearing.
- Use a sharp knife to make a clean cut and avoid tearing the meat.
- Don’t overfill; keep the stuffing manageable to prevent bursting.
- Secure the opening with toothpicks or twine to hold everything in place.
- Sew the edges closed lightly, then tie the roast with kitchen twine for even cooking.
How to Make Stuffed Pork Roast?
Ingredients You’ll Need:
For the Pork Roast
- 3-4 lb pork loin or pork shoulder roast
- Salt and black pepper
- 2 tablespoons olive oil
For the Stuffing
- 1 cup fresh spinach, chopped
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped sun-dried tomatoes
- 1 tablespoon olive oil
How Much Time Will You Need?
20 minutes prep + 1.5 hours cook + 15 minutes rest = about 2 hours
Step-by-Step Instructions:
1. Prepare the stuffing
Mix spinach, breadcrumbs, Parmesan, garlic, sun-dried tomatoes, and olive oil in a bowl. Set aside.
2. Butterfly the pork roast
Cut the roast lengthwise, almost in half. Open it like a book. Season inside with salt and pepper.
3. Add the stuffing
Spread the stuffing evenly over the open pork. Roll it up tightly and secure with kitchen twine.
4. Sear the roast
Heat olive oil in a skillet over medium-high heat. Sear the roast until browned on all sides, about 5 minutes.
5. Roast the stuffed pork
Transfer to a baking dish. Roast at 375°F (190°C) for 1 to 1.5 hours, until internal temp reaches 145°F.
6. Rest and serve
Let the roast rest for 15 minutes. Slice and serve warm. Enjoy!
