Description
The Christmas Stuffed Pork Roast is a festive centerpiece perfect for holiday gatherings. Juicy pork loin is filled with a savory-sweet stuffing of bacon, spinach, cranberries, apples, and fresh herbs, then roasted to perfection. This dish pairs beautifully with maple-glazed sweet potatoes and a rich homemade gravy, making it an elegant and satisfying addition to your Christmas feast.
Ingredients
Units
Scale
For the Pork Roast:
- 1 (3-4 lb) pork loin, butterflied
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Stuffing:
- 6 slices bacon, cooked and crumbled
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup diced apple
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
For the Maple-Glazed Sweet Potatoes:
- 3 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon herbes de Provence
- Salt and pepper to taste
For the Gravy:
- Pan drippings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 2 cloves roasted garlic, mashed
- Salt and pepper to taste
Instructions
- Prepare the Stuffing:
- In a skillet, sauté spinach until wilted. Remove from heat.
- Mix spinach, bacon, cranberries, apple, rosemary, thyme, maple syrup, and Dijon mustard. Season with salt and pepper.
- Prepare the Pork Roast:
- Lay the butterflied pork loin flat and season both sides with salt and pepper.
- Spread the stuffing evenly over the pork.
- Roll the pork tightly and secure it with kitchen twine.
- Sear the pork in olive oil over medium-high heat until browned on all sides.
- Roast the Pork:
- Preheat the oven to 375°F (190°C).
- Place the seared pork in a roasting pan and bake for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the roast rest for 15 minutes before slicing.
- Prepare the Maple-Glazed Sweet Potatoes:
- Toss sweet potatoes with olive oil, maple syrup, smoked paprika, herbes de Provence, salt, and pepper.
- Spread on a baking sheet and roast alongside the pork until tender and caramelized, about 30 minutes.
- Make the Gravy:
- In a saucepan, melt butter and whisk in flour to form a roux.
- Gradually add chicken stock and pan drippings, stirring constantly.
- Mix in roasted garlic, and season with salt and pepper.
- Simmer until thickened.
- Serve:
- Slice the pork roast and serve with sweet potatoes and gravy.