Roasted Pork Loin with Sage and Dried Berry Stuffing
Elevate your dinner table with this impressive Roasted Pork Loin with Sage and Dried Berry Stuffing, a showcase of indulgent flavors and stunning presentation. Tender, juicy pork loin is butterflied and rolled around a savory-sweet stuffing featuring fresh sage, aromatic garlic, and a luscious blend of dried cranberries and cherries. A buttery sauté of onion, celery, and herbs adds depth, while panko breadcrumbs bring a light, satisfying texture. Roasted to perfection and tied with precision, this dish boasts a golden exterior with a beautifully moist interior. Perfect for holiday gatherings or special occasions, this centerpiece pairs beautifully with roasted vegetables or a crisp green salad. Whether you're hosting family or impressing dinner guests, this elegant stuffed pork loin recipe is sure to be a memorable hit.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery, finely chopped
- 2 tablespoons Fresh sage leaves, chopped
- 3 cloves Garlic, minced
- 1 cup Dried cranberries
- 1 cup Dried cherries
- 1.5 cups Panko breadcrumbs
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 roll Cooking twine
Instructions
Preheat your oven to 375°F (190°C).
Place the pork loin on a cutting board. Using a sharp knife, carefully butterfly the pork loin by slicing it horizontally down the center, stopping about 1/2 inch from the bottom. Open the pork loin like a book and flatten it gently with your hands.
Season the inside of the pork loin with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set it aside.
In a large skillet, heat the butter over medium heat. Add the chopped onion and celery, and sauté for 5 minutes until softened.
Stir in the garlic and chopped sage, cooking for an additional minute until fragrant.
Add the dried cranberries and dried cherries to the skillet and cook for another 2 minutes.
Mix in the panko breadcrumbs and chicken broth. Stir until the mixture is moist but not soggy. Remove from heat and stir in the parsley. Let the stuffing cool slightly.
Spread the stuffing evenly onto the butterflied pork loin, leaving a 1-inch border around the edges.
Carefully roll the pork loin tightly, starting from one long side, to enclose the stuffing. Use cooking twine to tie the pork loin at 1 to 2-inch intervals to secure the roll.
Rub the outside of the pork loin with olive oil and season with the remaining salt and black pepper.
Place the pork loin on a rack in a roasting pan. Roast in the preheated oven for 60-70 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
Remove the pork loin from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes before slicing.
Carefully remove the twine, slice the pork loin into 1-inch thick rounds, and serve warm.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 55% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 38.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1217 mg | 26% | |
*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.
