Want a beautiful main course to serve for Christmas Eve, Christmas Dinner or New Year’s Eve? With Elegant Stuffed Rolled Pork Loin Roast, I’ve got you covered!
It’s really not as difficult as you might think, but does take a bit of preparation. Here’s a picture of my pork loin roast rolled and tied and ready for the oven with stuffing dripping out of its sides:
And, if one photo of this uncooked pork loin roast isn’t enough, here’s another {grin}:
This overhead shot shows my knot-tying skills {grin}!
I learned how to make this pork loin roast by watching Laura Calder, the star of French Food at Home on the Cooking Channel. Laura’s show isn’t a current show, but rather reruns of her series which ran from 2007 to 2010. But, they replay her shows all the time and I love her sunny, quirky style plus she makes French cooking look so easy!
Elegant Stuffed Rolled Pork Loin Roast is my version of her Rolled Pork Florentine recipe, which is on the Cooking Channel’s site. But, I decided to make it on a whim and didn’t have all the ingredients, namely fresh spinach and bacon! Not wanting to run out to the store (I live too far away for a “quick” run to town), I decided to search my refrigerator, pantry and garden and see what I could whip up!
So, my stuffing is made from onion, parsley, croutons and panko. And it, too, is delicious! Instead of pan juices served over the roast, I made a quick gravy.
As you can see, my Elegant Stuffed Rolled Pork Loin Roast turned out perfectly! A succulent, tender, perfectly cooked roast with a savory stuffing! Sliced and served on a platter, with the pork wine gravy poured over, you will have your guests asking for seconds! So, you’d better make two {grin}!
Here’s the recipe:
PrintElegant Stuffed Rolled Pork Loin Roast
A tender, succulent dish with a savory stuffing, this main dish is a stunning dish that will impress!
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 15 mins
- Yield: 4 1x
- Category: Dinner
- Cuisine: French
Ingredients
- 1 tablespoon butter
- 1/4 medium onion, peeled and finely diced
- 2 cloves of garlic, peeled and finely minced
- 1/4 bunch of fresh parsley, finely minced (about 1 tablespoons, minced)
- 1/4 cup panko breadcrumbs
- 1/2 cup seasoned croutons, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 to 2 1/2 pound boneless pork loin roast
- Additional salt and pepper
- 1 tablespoon canola oil
- 1/2 cup white wine
- Kitchen twine
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup of pan drippings
- 1 cup chicken stock
- Extra fresh parsley for garnish
Instructions
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon butter in saute’ pan.
- Add chopped onion and saute’ until almost translucent followed by minced garlic and saute’ a few minutes more.
- Transfer cooked onions and garlic to a mixing bowl.
- Add minced parsley, panko breadcrumbs, crushed croutons, salt and pepper and stir to combine; set aside.
- Set pork loin roast on a cutting and make a vertical slit down the center, halfway through the roast.
- At the end nearest you, make a horizontal slit, again halfway through the roast, so that you have made a upside down “T” in the roast.
- Using your hands, open the pork, flattening with your hands.
- Cover with plastic wrap and using a mallet, pound it flat (about 1/2 thick).
- Season with salt and pepper then pat prepared stuffing over the flattened pork loin, leaving a 1-inch border.
- Starting at one end, roll the pork loin into a roll.
- Cut a length of kitchen twine and tie it around the roast vertically.
- Then, cut another length of kitchen twine and tie it around the roast horizontally in 2-inch intervals.
- Add the canola oil to the saute’ pan and heat over medium high heat.
- Place the tied pork loin in the saute’ pan and quickly brown all sides using tongs to lift and move the roast from side-to-side, end-to-end.
- Transfer to a baking dish (I used a 9″ x 13″ casserole dish) and pour in wine.
- Bake in preheated oven about 45 minutes (more if your roast is a little bit larger).
- Remove from oven and transfer to cutting board, cover with foil and allow to rest for 10 minutes.
While roast rests, make your gravy:
- Pour pan drippings into a measuring cup.
- Add chicken stock to measuring cup until pan drippings and chicken stock equals 1 and 1/2 cups.
- Next, add butter to saute’ pan and melt over medium heat.
- Then, add flour to melted butter and stir to combine, until it forms a thick paste.
- Continue cooking and stirring flour for a few minutes to remove the “flour” taste.
- Add pan drippings/chicken stock all at once, increase heat and bring to a boil, stirring constantly.
- Gravy is finished when it coats the back of a spoon.
- If you have lumps in your gravy, strain through a fine mesh sieve.
- Slice your roast into 4 to 6 pieces, plate and serve with gravy.
Notes
Depending on how thick you slice the stuffed rolled pork, you will serve 4 to 6. This will definitely serve 4 with leftovers for seconds!
Thanks, Laura, for inspiring me and teaching me to make such an Elegant Stuffed Rolled Pork Loin Roast!
Tootles,
Related Posts:
(other main dish recipes)
This looks wonderful, and perfect like you suggest as a holiday meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks, Laura. It’s not something you’d make every day, but it is a great holiday or special occasion main dish.
This dish looks super fancy, but your recipe made it seem very do-able to make! I want to try this sometime. Thanks for sharing it with Hump Day Happenings.
It was super “doable” – that’s what I like about watching talented chefs in action on cooking shows, making it look so easy. They give you inspiration to reach out of your comfort zone and try something that you don’t think you can do. It always amazes me (when I try something new, that it) when something turns out better than I expected! And, it makes me feel proud! So, give it a whirl – you’ll probably surprise yourself, too! Thanks for dropping by!
Such a beautiful dish! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks so much for sharing my recipe on Pinterest! And, thanks, too, for stopping by!
So often pork can be a bit dull so this looks the perfect solution to make it more interesting – Just so tempting! #sweetsavourysunday
You are absolutely right! I find pork dry oftentimes (I probably just don’t know how to cook it), so Laura’s recipe is a sure winner!
Quite a perfect dish for the holiday season. I love that it seems so elegant but it could be easily copied at home. Did you thin out the loin yourself, or can I ask this from my butcher?
★★★★★
I did it myself. Yes, I’m sure you could ask your butcher. But, it’s not hard…just pound it with a meat mallet between two sheets of plastic wrap or waxed paper. It’s a stress-reliever!