Misery Stuffed Pork Roast
Indulge in the rich, savory decadence of our Misery Stuffed Pork Roast, a show-stopping centerpiece that combines bold flavors and hearty textures for an unforgettable dining experience. This boneless pork loin is masterfully butterflied and rolled around a sumptuous stuffing of dried cranberries, crunchy walnuts, herbaceous sage, and parmesan-laced breadcrumbs, all bound together with a splash of chicken broth for a moist and flavorful interior. Perfectly seasoned and tied with precision, the roast is then oven-baked to golden perfection, creating a tender, juicy pork exterior with a fragrant, savory-sweet stuffing inside. Ideal for special occasions or holiday feasts, this recipe pairs beautifully with roasted vegetables or creamy mashed potatoes. Prepare to impress your guests—and their taste buds—with this gourmet-inspired dish that's surprisingly easy to make. Keywords: stuffed pork roast recipe, savory pork loin, cranberry stuffing, holiday roast, easy dinner centerpiece.
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Recipe Information
Ingredients
- 3 lbs boneless pork loin roast
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1 cup dried cranberries
- 0.75 cup walnuts, chopped
- 1 cup breadcrumbs
- 0.5 cup grated parmesan cheese
- 0.5 cup chicken broth
- 1 tsp salt
- 0.5 tsp black pepper
- 1 roll kitchen string
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and chopped sage, cooking for an additional minute until fragrant.
Remove the skillet from the heat and mix in dried cranberries, chopped walnuts, breadcrumbs, parmesan cheese, and chicken broth. Stir well to combine the stuffing. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lay the pork loin out on a clean work surface and carefully butterfly it: Slice horizontally through the middle of the roast, stopping about 1 inch from the edge, so it opens like a book.
Spread the prepared stuffing evenly inside the opened pork loin, leaving a small border around the edges.
Roll the pork tightly around the stuffing and tie it with kitchen string at regular intervals to secure the roast.
Rub the remaining 1 tablespoon of olive oil evenly over the pork. Season the outside with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the stuffed pork roast in a roasting pan or oven-safe skillet. Transfer to the preheated oven and bake for 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
Cut into thick slices and serve warm with your favorite side dishes.
Nutrition Facts
Calories |
5245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.4 g | 380% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 109.8 g | ||
| Protein | 417.1 g | 834% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 883 mg | 68% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 6522 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
