This Christmas Stuffed Pork Roast makes a festive, make-ahead-friendly centerpiece with tender pork wrapped around bacon, spinach, apple, cranberries, Dijon, maple, and fresh herbs, finished with a savory roasted-garlic gravy.
When you want a holiday main course that looks impressive once sliced but still feels manageable in your kitchen, this stuffed pork loin is a great choice. Much of the flavor comes from a filling you can prepare before the roast ever reaches the oven.
The combination is especially well suited to Christmas dinner. Smoky bacon and Dijon keep the filling savory, while apple, dried cranberries, and maple syrup add gentle sweetness. Rosemary and thyme bring everything together with the familiar aromas of a holiday roast.
Once browned, the rolled pork cooks with garlic, herbs, and chicken stock. Those flavorful pan juices are then turned into a smooth gravy, giving you both the centerpiece and its sauce from the same roasting pan.
Ingredients
Center-cut pork loin: A 4-pound butterflied loin provides a broad surface for spreading the filling and produces attractive spiral slices after roasting.
Thick-cut bacon: Adds savory, smoky flavor while its rendered fat helps cook the shallot and spinach.
Fresh spinach: Wilts into the bacon mixture and adds a mild savory element without overpowering the pork.
Honeycrisp apple: Brings fresh sweetness and a little texture to contrast with the richer ingredients.
Dried cranberries: Their concentrated sweet-tart flavor gives the filling a distinctly festive character.
Shallot: Provides a softer, slightly sweeter aromatic flavor than a larger amount of regular onion.
Garlic: Minced garlic seasons the filling, while whole roasted cloves are reserved to enrich the gravy.
Dijon mustard: Adds tang and sharpness that balance the bacon, maple, and fruit.
Maple syrup: Provides subtle sweetness in the filling and can also be used with the optional sweet potato side.
Brandy: Adds depth to the skillet filling and cooks briefly with the spinach and aromatics.
Rosemary and thyme: Fresh herbs season both the filling and the roasting liquid.
Smoked paprika: Adds warmth and a mild smoky note that pairs naturally with bacon and pork.
Chicken stock: Creates moisture around the roast and later becomes an important part of the gravy.
Butter and flour: Cook together to form the roux that thickens the pan sauce.
Sweet potatoes: An optional holiday side that can be seasoned with maple, herbes de Provence, garlic, and smoked paprika.
Step-by-Step Stuffed Pork Roast
STEP 1: Cook the diced bacon in a large skillet over medium heat until it begins releasing its fat and turning crisp. Add the finely chopped shallot and continue cooking until softened. Stir in the spinach and let the leaves wilt completely.
STEP 2: Add the minced garlic and brandy to the skillet and cook for about 2 minutes, allowing excess moisture to evaporate. Transfer the mixture to a large bowl and combine it with the chopped apple, dried cranberries, Dijon, maple syrup, rosemary, thyme, smoked paprika, salt, and black pepper. Let the filling cool slightly.
STEP 3: Place the butterflied pork loin on a sturdy work surface. If you are butterflying it yourself, make shallow lengthwise cuts so the meat gradually opens into one large sheet rather than cutting straight through. Pound thicker sections until the pork is roughly 1/2 inch thick throughout.
STEP 4: Spread the prepared filling over the inside of the pork, leaving roughly 1 1/2 to 2 inches uncovered along the far edge. Gently press the filling down, then roll the pork tightly from the short end. Position the fat layer toward the outside and secure the roast with several loops of kitchen twine.
STEP 5: Heat avocado oil in a large oven-safe pan over medium-high heat. Add the pork and sear it until deeply golden, turning carefully to brown the exterior on multiple sides. Add the whole garlic cloves, rosemary sprigs, thyme sprigs, and chicken stock. Bring the liquid to a gentle simmer and cover the pan.
STEP 6: Transfer the covered pan to a 425°F (218°C) oven. Roast for approximately 1 hour 15 minutes, removing the cover about halfway through so the exterior can brown more deeply. Because the thickness of a rolled loin can vary, start checking the center at around 55 minutes. Follow the supplied recipe’s target of 160°F (71°C).
STEP 7: Transfer the finished roast to a carving board and spoon a little of the hot pan liquid over it. Let it rest for 15 to 30 minutes. Meanwhile, strain the roasting liquid and reserve the soft roasted garlic cloves. Make a roux with butter and flour, gradually whisk in the reserved pan broth and chicken stock, then mash the roasted garlic into the gravy.
STEP 8: Once the pork has rested, remove every piece of kitchen twine. Slice the roast into approximately 1/2-inch rounds and serve while warm, spooning the garlic-rich pan gravy over each portion.
Can I prepare the pork roast the day before?
You can prepare the filling ahead and refrigerate it once cooled. The pork can also be butterflied and prepared in advance. For convenient holiday cooking, assemble and tie the roast ahead of time, keep it covered and refrigerated, then sear and roast it when you are ready to serve.
How do I stop the filling from falling out?
Avoid overfilling the pork and leave a clean border along the edge where the roll will finish. Press the filling gently into an even layer rather than piling it in the center. Firm, evenly spaced kitchen twine also helps keep the spiral intact during searing and roasting.
Helpful Tips
- Let excess moisture cook away. The spinach mixture should not be watery when it goes into the pork. A relatively dry filling is easier to roll and less likely to leak.
- Keep the pork an even thickness. Pounding thicker sections helps the roast cook more evenly and gives you a neater spiral when sliced.
- Rest before carving. Giving the pork at least 15 minutes before slicing helps retain its juices and makes the filled roast easier to cut cleanly.
Perfect Pairings
Maple roasted sweet potatoes are the most natural companion because they repeat several flavors already present in the roast. Toss the prepared sweet potato pieces with avocado oil, maple syrup, herbes de Provence, garlic powder, smoked paprika, and salt, then roast until tender with browned edges.
Roasted Brussels sprouts or green beans provide a simple green side that balances the richer pork and gravy. Keep their seasoning relatively straightforward so the stuffed roast remains the centerpiece.
Creamy mashed potatoes are another classic holiday option. Their mild flavor works especially well with the roasted-garlic gravy and makes the meal feel particularly hearty and comforting.
Can I leave out the brandy?
Yes. The brandy contributes extra depth, but it is not essential to the structure of the filling. Simply omit it and continue cooking the spinach, bacon, shallot, and garlic mixture until the excess moisture has evaporated before combining it with the fruit, herbs, mustard, and maple syrup.
What kind of apple works well in stuffed pork?
A firm apple that keeps some texture during roasting is a good choice. Honeycrisp works particularly well because it has enough sweetness to complement the cranberries and maple while still offering fresh apple flavor. Other similarly firm apples can be used if that is what you have available.
Keeping Leftovers Fresh
Place leftover stuffed pork in an airtight container and refrigerate it within two hours of serving. It will keep well in the refrigerator for about 3 to 4 days. Store the gravy separately when practical so the sliced pork does not sit submerged in liquid.
To reheat larger portions, arrange the pork in a covered baking dish with a spoonful or two of gravy or chicken stock. Warm it gently in the oven until heated through. Covering the dish helps prevent the lean pork loin from drying out.
Individual slices can also be reheated in a skillet over low heat. Add a small amount of gravy or stock, cover the pan, and warm just until the center is hot.
For longer storage, freeze the cooked pork in tightly wrapped portions or freezer-safe containers for up to 2 to 3 months. Thaw frozen portions overnight in the refrigerator before reheating. The filling may become slightly softer after freezing, but the apple, cranberry, bacon, and herb flavors will still pair beautifully with the savory pork and gravy.
Christmas Stuffed Pork Roast
Ingredients
For the Filling
- 1/2 cup dried cranberries
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons dark Grade A maple syrup
- 5 thick-cut bacon slices diced
- 1 teaspoon freshly ground black pepper
- 1 small Honeycrisp or similar apple finely diced
- 1 1/2 tablespoons Dijon mustard
- 4 cups freshly washed spinach leaves
- 2 tablespoons brandy
- 1 tablespoon chopped fresh thyme leaves
- 1 large shallot finely chopped
- 1 teaspoon smoked paprika
- 6 garlic cloves minced
- 1 tablespoon sea salt
For the Pork Roast
- 2 tablespoons avocado oil
- 10 whole garlic cloves
- 2 fresh rosemary sprigs
- 4- pound center-cut pork loin butterflied and pounded to 1/2-inch thickness
- 1 cup low-sodium chicken stock
- 3 tablespoons unsalted butter
- 2 fresh thyme sprigs
For the Gravy
- 1 1/2 tablespoons butter
- 1 cup chicken stock
- 1 cup strained broth from the pork drippings
- 1 1/2 tablespoons plain flour
For the Sweet Potatoes
- 2 teaspoons herbes de Provence
- 2 tablespoons avocado oil
- 4 medium sweet potatoes peeled and cut into 1-inch pieces
- 1 teaspoon garlic powder
- 2 tablespoons maple syrup
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
Instructions
- Place a large skillet over medium heat. An oval pan can be useful for accommodating the pork loin later in the recipe.
- Add the diced bacon and cook for several minutes, allowing the fat to render and the bacon to begin crisping.
- Stir in the finely diced shallot and continue cooking until the bacon becomes fully crisp.
- Add the spinach and toss it with the bacon and shallot mixture until the leaves wilt. Stir in the minced garlic and brandy.
- Continue cooking for approximately 2 minutes, or until most of the excess liquid has evaporated.
- Transfer the cooked mixture to a large bowl.
- Add the diced apple, dried cranberries, sea salt, black pepper, smoked paprika, Dijon mustard, maple syrup, thyme, and rosemary.
- Stir thoroughly until all of the filling ingredients are evenly incorporated.
- Position the pork loin on a cutting board with the fat side facing downward.
- Using a sharp chef’s or carving knife, begin slicing lengthwise through the pork close to the bottom, keeping the meat approximately 1/3 to 1/4 inch thick as you cut.
- When the cut reaches the opposite side, turn the loin and continue slicing back in the other direction until the pork can be opened and laid flat.
- Pound the butterflied loin with a meat mallet to tenderize it and create a more even thickness.
- Turn the pork so the fat side faces upward and season lightly with salt. Flip it back over before adding the filling.
- Distribute the prepared filling evenly over the pork, leaving an uncovered border of approximately 1 1/2 to 2 inches along the upper edge.
- Press the filling gently against the meat to help keep it in place.
- Beginning at the short end, carefully roll the loin into a compact roast, finishing with the fat layer positioned on top.
- Secure the rolled pork loin with kitchen twine. Begin at one end and form loops around the roast, tightening them sufficiently to hold the filling without compressing the pork excessively.
- Heat a large pan over medium-high heat and add a drizzle of avocado oil.
- Set the pork in the hot pan with the fat side facing downward. Sear until the exterior develops a deep golden-brown color.
- Rotate the loin and continue searing until each side has been evenly browned.
- Add the whole garlic cloves, fresh thyme and rosemary sprigs, and 1 cup of chicken stock.
- Bring the stock to a gentle simmer, then cover the pan with a lid or tightly fitted foil.
- Transfer the covered pork loin to an oven heated to 425°F (218°C).
- Roast for approximately 1 hour 15 minutes, or until the center reaches an internal temperature of 160°F (71°C).
- Begin checking the internal temperature after approximately 55 minutes. Remove the lid or foil halfway through roasting to encourage additional browning.
- After cooking, remove the roast from the oven and spoon the hot pan broth over the pork for several minutes.
- Move the loin to a carving board and allow it to rest for 15 to 30 minutes before slicing.
- Pour the remaining liquid from the roasting pan through a fine-mesh strainer into a large measuring vessel. Reserve the roasted whole garlic cloves separately.
- Leave the strained broth undisturbed for approximately 10 minutes so the fat can separate.
- Using a baster, transfer 1 cup of the broth to a separate container.
- Melt the butter in a medium saucepan over medium heat and stir in the flour. Cook the roux for 3 to 4 minutes.
- Gradually whisk the measured pan broth into the roux, followed by the chicken stock, stirring until smooth.
- Mash the reserved roasted garlic cloves and whisk them into the gravy.
- After the pork has finished resting, carefully remove all of the kitchen twine.
- Cut the stuffed pork loin into slices approximately 1/2 inch thick.
- Serve the sliced roast with a generous portion of the prepared gravy.