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Christmas Stuffed Pork Roast

A rolled pork loin filled with a savory-sweet mixture of crisp bacon, spinach, apple, cranberries, fresh herbs, Dijon mustard, and maple syrup. The roast is browned, oven-roasted with garlic and herbs, then served with a rich pan gravy and an optional sweet potato accompaniment.
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Course: Main Course
Cuisine: American
Keyword: Christmas Stuffed Pork Roast
Cook Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time: 1 hour 30 minutes

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.
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Notes

The seasoned sweet potato ingredients are included as an optional accompaniment to the stuffed pork loin. The original preparation pairs the roast with oven-roasted sweet potatoes but does not provide separate roasting directions for them.
Begin checking the pork after about 55 minutes rather than relying exclusively on the stated cooking time. The finished roast should register 160°F (71°C) at its center as specified in the original recipe.