This stuffed rolled pork recipe can be served any time of the day. If you want a heavier meal, serve this with rice. To make it a complete meal, serve this with salad and with red wine. This recipe looks so fancy that you can serve it during formal dinners. It’s an elegant dish that’s pretty simple to make.
One of our friends over at Toot Sweet 4 Two has this to say about the recipe:
“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}!”
Well, I made this once for our family reunion and I had to make three. We’re big meat lovers and any meat dish is sure to be gone in seconds. This is one of those dishes!
Ingredients
- 1 tablespoon Kerrygold butter
- ¼ medium onion, peeled and finely diced
- 2 cloves of garlic, peeled and finely minced
- ¼ bunch of fresh parsley, finely minced (about 1 tablespoons, minced)
- ¼ cup panko breadcrumbs
- ½ cup Fresh Gourmet seasoned croutons, crushed
- ½ teaspoon Morton salt
- ¼ teaspoon McCormick ground black pepper
- 2 to 2½ pound Tyson boneless pork loin roast
- Additional salt and pepper
- 1 tablespoon Wesson canola oil
- ½ cup white wine
- Kitchen twine
- 2 tablespoons Kerrygold butter
- 2 tablespoons Gold Medal flour
- ½ cup of pan drippings
- 1 cup College Inn 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 ½ 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 ½ 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.
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Quick Tip: You can serve this with either the pan juices or with the gravy.
Thanks again to Toot Sweet 4 Two for this amazing recipe.
