Description
Festive pork roast celebrates holiday traditions with a mouthwatering centerpiece that blends savory herbs and rich flavors. Guests will delight in each tender slice, making memories around a table filled with warmth and culinary joy.
Ingredients
Scale
Meat:
- 1 (4-5 pounds/1.8-2.3 kilograms) boneless pork loin roast
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Stuffing Ingredients:
- 2 cups bread cubes (preferably stale or toasted)
- 1/2 cup onions, finely chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon butter
Gravy Ingredients (optional):
- 1 tablespoon flour
- 1 cup chicken broth
- 1 tablespoon butter
- Salt, to taste
- Pepper, to taste
Instructions
- Craft the aromatic stuffing by sautéing finely chopped onions, celery, carrots, and minced garlic in melted butter until vegetables turn translucent and tender.
- Incorporate bread cubes, fragrant parsley, sage, thyme, salt, and pepper into the vegetable mixture, creating a harmonious blend of flavors.
- Moisten the stuffing with chicken broth, ensuring the bread absorbs the liquid without becoming overly saturated. Allow the mixture to cool completely.
- Prepare the pork roast by patting it dry and generously seasoning with salt, pepper, rosemary, thyme, and minced garlic.
- Carefully create a pocket within the roast using a sharp knife, taking care not to slice completely through the meat.
- Gently pack the cooled stuffing into the roast’s pocket, ensuring even distribution and securing with kitchen twine if needed.
- Preheat the oven to 375°F and heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed roast on all sides until a golden-brown crust forms, approximately 4-5 minutes per surface.
- Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F, typically 45-60 minutes.
- Remove the roast from the oven and let it rest for 10-15 minutes, allowing juices to redistribute.
- Optional: Create a rich gravy by whisking butter, flour, and chicken broth in the same skillet, seasoning with salt and pepper.
- Slice the roast, presenting the herb-infused stuffing, and drizzle with optional gravy. Garnish with fresh herbs for an elegant touch.
Notes
- Choose a well-marbled pork roast for maximum flavor and juiciness, ensuring the meat stays tender during cooking.
- Allow stuffing to cool completely before filling the roast to prevent bacterial growth and maintain food safety.
- Use kitchen twine to secure the stuffing inside the roast, preventing it from falling out during cooking and helping maintain an even shape.
- Check the internal temperature with a meat thermometer to avoid overcooking, which can make the pork dry and tough.
- For gluten-free adaptation, replace bread cubes with gluten-free breadcrumbs or quinoa to maintain the stuffing’s texture.
- Consider using low-sodium chicken broth to control salt levels and customize seasoning to personal preference.
- Experiment with different herb combinations like rosemary, thyme, and sage to create unique flavor profiles in the stuffing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg