Description
Delightful Christmas Stuffed Pork Roast: A Festive Masterpiece
Ingredients
Scale
- 4 pound pork loin, center cut
- 5 slices smoked bacon, diced
- 1 large shallot, chopped
- 4 cup young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoon brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup dried cranberries, chopped
- 2 tablespoon maple syrup
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoon butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 10 whole garlic cloves
- 1 cup chicken stock
- 1 1/2 tablespoon butter
- 1 1/2 tablespoon all-purpose flour
- 1 cup chicken stock
- 1 cup strained drippings broth
Instructions
- Preheat a large pan over medium heat and add the diced bacon. Cook until crispy, then add the shallots and sauté until softened. Toss in the spinach and let it wilt, then stir in the garlic and brandy (if using). Allow the mixture to reduce for a couple of minutes, then transfer it to a large bowl.
- In the same bowl, combine the diced apple, cranberries, maple syrup, Dijon mustard, salt, pepper, paprika, thyme, and rosemary. Mix everything together until the flavors are beautifully incorporated.
- Lay the pork loin fat-side down on a cutting board and use a sharp knife to butterfly the loin, slicing it lengthwise while maintaining a 1/3 to 1/4-inch thickness. Flatten the butterflied loin with a meat mallet to ensure even thickness.
- Flip the pork loin so the fat side is facing up, then season it generously with salt. Flip it back over and spread the filling over the surface, leaving a 1 1/2 to 2-inch border at the top. Carefully roll the pork loin from the short end, ending with the fat side up.
- Secure the rolled loin with kitchen twine at 1-inch intervals to hold everything in place.
- Preheat a large, oven-safe pan over medium-high heat and add a drizzle of oil. Sear the rolled pork loin on all sides until a golden-brown crust forms.
- Once the pork is seared, add the whole garlic cloves, fresh herb sprigs, and 1 cup of chicken broth to the pan. Bring to a simmer, then cover with a lid or foil and transfer to the preheated oven.
- Roast at 425°F for 1 hour and 15 minutes, or until the internal temperature reaches 145-160°F. Halfway through cooking time, remove the lid to allow the roast to develop color. Baste every 20-30 minutes.
- When done, let it rest for 15-30 minutes before slicing into 1/2-inch thick pieces.
- Strain the pan juices through a fine-mesh strainer and let sit for 10 minutes to allow fat to separate. In a saucepan, melt butter and whisk in flour to create a roux. Cook for 3-4 minutes, then slowly whisk in strained pan juices and remaining chicken stock. Mash roasted garlic cloves into gravy.
Notes
Serve alongside roasted potatoes, fresh green salad, or roasted vegetables for a complete feast.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg