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Stuffed pork loin roast is a delicious, showstopper of a dinner. Filled with a chestnut stuffing, this flavorful pork loin recipe is great for Sunday dinner with the family. It is also elegant enough for your holiday table or special occasions.
rolled stuffed pork loin recipe
This is a great weekend dinner to have with friends and family. It’s full of flavor and it’s visually appealing, making it a perfect option for your holiday table as well.
For us, this stuffed pork loin roast would be an ideal Christmas dinner or even New Year’s Day dinner.
Last year, I made this beef tenderloin for Christmas with family and it was a huge hit. Why not offer both if you have a large gathering?
spiral stuffed pork loin
You have a few options when cutting the pork loin to prepare it for stuffing. Most people make a cut near the top and keep the slicing as they “unroll” the loin.
Some people simply slice it in half almost all the way through and pound it out to an even thickness.
Here’s my method: Looking at the end of the pork loin, visually divide it into thirds.
About one third from the top of the pork loin, make a horizontal cut. Don’t cut all the way through, leave an inch or so at the side.
Now go down another third and cut across the loin from the opposite direction. Again, leave about an inch from the side.
Unfold the pork roast and lay it out on the cutting board. It should open similar to a folded letter, in thirds.
By cutting it this way instead of in half, you have less pounding out to do and have a better chance of getting an even thickness.
This is the meat pounder that I own. I find it easier to wield than the ones that look like a hammer. I also like this one, it has a longer handle on it.
What I like about it is the part that comes in contact with the meat is large and flat, so won’t rip it like some of the other models do.
pork loin vs pork tenderloin
A pork loin is not the same thing as a pork tenderloin. Tenderloins are much smaller, about half the size of a loin.
When purchasing your pork loin, make sure you are not buying the tenderloin.
How can you tell the difference? A pork loin is rather large in comparison to a tenderloin. It has a fat cap on top and is big enough to cut pork steaks from it.
The average size of a pork loin is 2 or 3 pounds up to around 5 pounds, while a tenderloin is usually about one pound. A tenderloin is long and thin, while a pork loin is bigger and rounder.
how long do you cook stuffed pork loin?
It depends on the size of your pork loin. If you brown the outside before you put it in the oven, this reduces the roasting time as well.
The best way to determine if it is cooked to temperature is by using a meat thermometer. The newer instant read thermometers like this one are much better than the old ones with the dial on top.
Why? Well, those old ones can be a bit tricky actually. If you aren’t sticking the stem in far enough, you won’t get an accurate reading.
Also, the calibration could be off if you have ever dropped it. If you have an old meat thermometer like this, you’ll see a dimple on the stem approximately two inches up. This is where it registers the temperature.
To calibrate it – put it in boiling water, or ice water, and adjust the nut under the dial until it lands on the appropriate number: 32°F if using ice water, 212°F for boiling water.
I cook my stuffed pork loin roast to medium, which is 150° – 155°F, then let it rest. For well done pork, cook to 160°F.
how do I cook a rolled pork loin roast?
I am a fan of browning before roasting. It ensures a nice, crunchy bit of fat on top. Plus, browning means flavor.
You can skip this step if you are adamantly opposed to it, but I recommend you don’t.
Browning the outside of the stuffed pork loin roast before sliding it into the oven gives you a good crust and nice color in addition to reducing roasting time.
I always add a bit of liquid to the pan to keep some moisture in the oven as it roasts and it prevents the bottom of the stuffed pork loin roast from burning.
don’t forget to pin it!
Have you made a few of my recipes? Snap a pic and post it in the comments on Pinterest! I’d love to see your version of my recipe!
what do I need to make this stuffed pork roast?
- butcher’s twine – you’ll need this to tie the roast together
- roasted chestnuts – these are roasted and peeled already, ready to use.
Chestnut Stuffed Pork Loin Roast
Cheryl Bennett
Chestnut Stuffed Pork Loin Roast is a great Sunday dinner with the family and it's also special enough for your holiday table.
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Prep Time 25 minutes mins
Cook Time 50 minutes mins
Additional Time 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Cuisine American
Servings 5 people
Calories 555 kcal
Ingredients
- 3 lbs pork loin
- 2 tbsp butter
- 1 onion diced
- 4 stalks celery diced
- 3 cloves garlic minced
- 7 ounces chestnuts roasted and peeled, chopped
- 1 cup panko breadcrumbs
- 1 egg
- 1 1/2 tsp sage ground
- 2 tsp salt
- 1 tsp black pepper
Instructions
Cut pork loin as described above, and pound out to 3/4" thickness by placing a sheet of plastic wrap over the pork and pounding with meat mallet.
Cut 6 pieces of butchers twine, 8 - 10 inches long, and set aside.
In a medium saute pan, over medium heat, melt butter.
Add onions, celery and garlic. Cook until softened, about 6 - 8 minutes.
In a medium bowl, combine chopped chestnuts, panko, egg, sage, salt and pepper.
Add onion mixture and stir to combine.
Spread stuffing evenly over pounded out pork loin, leaving a 2 inch space at the end. (Your stuffing with get pushed out if you go all the way to the end.)
Roll the loin up like a pinwheel and tie to secure.
Heat saute pan to medium high heat and brown pork loin on all sides, 8 - minutes total.
Roast at 375°F (190°C) for 50 minutes, or until thermometer registers 155°F
Nutrition
Calories: 555kcalCarbohydrates: 30gProtein: 64gSaturated Fat: 6gCholesterol: 216mgSodium: 1232mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!
what else can I serve with this stuffed pork loin roast?
- melting potatoes with garlic and herbs
- sweet potato veggie cakes
- white beans with arugula and sun dried tomato
- sauteed broccolini with citrus vinaigrette
- curried cauliflower with golden raisins
- apple cider bourbon co*cktail
- caramel apple cupcakes
