The holidays are a time for family, warmth, and, of course, food that makes every moment special. Among the many dishes that grace our tables during the festive season, a pork roast is often the star of the show. But why settle for a simple roast when you can create a Delicious Christmas Stuffed Pork Roast that combines rich, tender pork with a mouthwatering stuffing and a velvety gravy to make the holidays even more unforgettable? This recipe promises to elevate your Christmas feast with its combination of crispy bacon, fresh spinach, sweet apples, tangy cranberries, and the comforting warmth of rosemary and thyme. With every bite, you’ll experience a burst of flavors that will delight your senses.
Delicious Christmas Stuffed Pork Roast: A Perfect Holiday Centerpiece
The holidays are a time for family, warmth, and, of course, food that makes every moment special. Among the many dishes that grace our tables during the festive season, a pork roast is often the star of the show. But why settle for a simple roast when you can create a Delicious Christmas Stuffed Pork Roast that combines rich, tender pork with a mouthwatering stuffing and a velvety gravy to make the holidays even more unforgettable? This recipe promises to elevate your Christmas feast with its combination of crispy bacon, fresh spinach, sweet apples, tangy cranberries, and the comforting warmth of rosemary and thyme. With every bite, you’ll experience a burst of flavors that will delight your senses.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing, Baking
- Cuisine: American, Holiday
- Diet: Gluten Free
Ingredients
For the Pork Roast:
- 4 pounds pork loin, center cut
- 5 slices of smoked bacon, diced
- 1 large shallot, chopped
- 4 cups young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoons brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup chopped dried cranberries
- 2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons butter
- 2 sprigs each of fresh rosemary and thyme
- 10 whole garlic cloves
- 1 cup chicken stock
For the Gravy:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons plain flour
- 1 cup chicken stock
- 1 cup strained drippings broth
For the Optional Oven-Roasted Sweet Potatoes:
- 4 medium-sized sweet potatoes
- 2 tablespoons avocado or olive oil
- 2 tablespoons maple syrup
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon each of garlic powder and smoked paprika
- 2 teaspoons herbes de Provence
Instructions
Step 1: Prepare the Filling
The first step is to prepare the filling, which is where the magic happens. The filling is what transforms a basic pork roast into something truly special. Start by heating a large pan over medium heat. A deep, oval-shaped pan works well, as it will accommodate the pork loin later. Add the diced bacon to the pan and allow it to cook, stirring occasionally. The bacon will begin to render its fat and crisp up, turning a golden brown. The rich, smoky aroma of the bacon is the perfect base for this stuffing.
Once the bacon is crispy, add the chopped shallots to the pan and cook for a few minutes, stirring frequently. The shallots will soften and release their sweetness, adding a delicious contrast to the salty bacon. Next, toss in the fresh spinach. Stir the spinach into the bacon and shallots, cooking until the spinach wilts down. Then, add the chopped garlic, stirring everything together for a minute or so. If you’re using brandy or cognac, pour it in now and cook the mixture for another 2 minutes, allowing the alcohol to reduce and the flavors to meld.
Transfer this fragrant mixture to a large mixing bowl. You’ll notice that the filling is rich and full of savory, sweet, and slightly tangy flavors. Now it’s time to bring in the other ingredients. Add the finely diced apple, dried cranberries, maple syrup, Dijon mustard, thyme, rosemary, salt, black pepper, and smoked paprika. Stir everything together thoroughly until well combined. The apples add a touch of sweetness and crunch, while the cranberries bring a tart contrast to balance the richness of the bacon and spinach. The maple syrup ties it all together with a subtle sweetness that complements the savory components beautifully. Once mixed, your stuffing is ready to go.
Step 2: Prepare and Roll the Pork Loin
Now, let’s turn our attention to the pork loin. Begin by laying the pork loin fat-side down on a cutting board. Using a sharp knife, carefully slice through the length of the loin, cutting it horizontally to create a flat surface. Try to keep the thickness of the pork even—aiming for about 1/3 to 1/4 inch. This will help the pork roll out nicely and cook evenly.
Once the pork is cut, flip it over and use a meat mallet to gently tenderize the surface. This helps break down the fibers of the meat, making it more tender and easier to roll. After tenderizing, season the pork with a little salt on both sides. Flip the pork back over so the fat side is up, and you’re ready to add the filling.
Spread the prepared stuffing evenly over the surface of the pork, leaving a 1 1/2 to 2-inch border at the top. Gently pat the filling into place, making sure it’s spread evenly. When you roll up the pork loin, this border will help keep the stuffing in place. Now, carefully roll the pork loin from the shorter end, rolling tightly so that the filling is secured inside. Make sure the fat side is on the outside when you finish rolling it up. This will ensure that the roast retains its moisture and becomes beautifully crispy as it cooks.
To secure the pork, tie it with kitchen twine. Start at one end, looping the twine around the roast and tightening as you go. Make sure the twine is secure but not too tight, as this could compress the filling. Tie the pork at intervals along the length, ensuring it holds its shape during cooking.
Step 3: Tie and Brown the Loin
With the pork secured and ready to cook, it’s time to brown it. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Once the oil is hot, carefully place the rolled pork loin in the pan, fat-side down. Sear the pork until the surface turns golden brown and crispy, turning it to brown all sides evenly. This step creates a flavorful crust that locks in the juices of the pork.
While the pork is browning, add the whole garlic cloves and the fresh rosemary and thyme sprigs to the pan. These will infuse the pan with aromatic flavors that will enhance the roast as it cooks. Pour in 1 cup of chicken stock and allow the broth to come to a simmer. The liquid will help create a base for the gravy later on. Once everything is browned, cover the pan with a lid or foil to trap the heat and continue cooking the pork gently.
Step 4: Roast the Pork Loin
Now it’s time to transfer the pork to the oven. Preheat your oven to 425°F. Place the pan with the browned pork loin into the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. Be sure to check the roast after 55 minutes, and remove the lid halfway through the cooking process to allow the pork to develop a golden, crispy color.
Once the pork has cooked to perfection, remove it from the oven and let it rest on a carving board. Baste it with the pan broth to keep the meat moist and flavorful. Let the pork rest for at least 15 to 30 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring each slice is juicy and tender.
Step 5: Make the Gravy
While the pork is resting, it’s time to make the gravy that will bring everything together. Start by straining the pan broth through a fine mesh strainer into a large measuring cup. Set the garlic cloves aside, as they’ll be mashed into the gravy later. Let the broth sit for about 10 minutes to allow the fat to rise to the top. Once the fat has separated, use a baster to transfer about 1 cup of the broth to another measuring cup.
In a medium saucepan, melt 1 1/2 tablespoons of butter over medium heat. Add the flour to the butter, stirring to create a roux. Let the roux cook for 3 to 4 minutes, allowing it to turn a light golden color. Slowly whisk in the strained pan broth, followed by the chicken stock. Continue whisking until the mixture is smooth and well combined.
Once the gravy is thickened, mash the roasted garlic cloves and whisk them into the gravy for added depth and flavor. Let the gravy simmer for a few more minutes before serving. This will give it time to reach the perfect consistency.
Step 6: Carve and Serve
After the pork has rested, carefully remove the kitchen twine and slice the roast into 1/2-inch thick slices. Each slice will reveal the beautiful, flavorful stuffing inside, with flecks of spinach, cranberries, and apples. Serve the pork slices with a generous helping of the rich, velvety gravy.
For an extra-special touch, serve the pork with oven-roasted sweet potatoes. These sweet, tender potatoes make the perfect side dish, complementing the savory roast with their natural sweetness.
Optional: Oven-Roasted Sweet Potatoes
To make the sweet potatoes, peel and cube them into 1-inch pieces. Spread the pieces on a parchment-lined baking sheet and drizzle with avocado oil and maple syrup. Season with salt, garlic powder, smoked paprika, and herbes de Provence. Toss the potatoes to coat evenly, then cover with foil and roast at 425°F for 25 minutes. After 25 minutes, remove the foil and continue roasting for another 15 to 20 minutes, until the potatoes are golden and tender.
Notes
- Use a meat thermometer: Ensuring that your pork reaches an internal temperature of 160°F guarantees that it’s cooked to perfection and remains juicy. The thermometer is your best friend when making roasts!
- Rest the pork: Don’t skip the resting step. Allowing the pork to rest ensures the juices redistribute, giving you moist, tender slices of meat.
- Make ahead: You can prepare the filling a day in advance. Store it in the fridge and stuff the pork the following day to save time on the day of cooking.
- Substitute ingredients: If you don’t have cranberries, you can use raisins or currants for a similar texture and sweetness. For a lighter option, swap the bacon for turkey bacon or even sautéed mushrooms for a vegetarian-friendly version.
- Sweet potatoes variation: For a twist on the classic, try adding a touch of cinnamon and nutmeg to the roasted sweet potatoes for a warm, spiced flavor.
Whether you’re hosting a grand dinner or enjoying a cozy meal with your loved ones, this roast will impress everyone at the table. It’s not just a meal—it’s an experience, from the aromatic filling to the beautifully roasted pork. The process may seem intricate, but with a little patience and care, you’ll be rewarded with a stunning and flavorful dish that’s as satisfying to make as it is to enjoy.
Ingredients
For the Pork Roast:
- 4 pounds pork loin, center cut
- 5 slices of smoked bacon, diced
- 1 large shallot, chopped
- 4 cups young spinach leaves
- 6 cloves garlic, finely chopped
- 2 tablespoons brandy or cognac (optional)
- 1 small apple, peeled and finely diced
- 1/2 cup chopped dried cranberries
- 2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon sea salt
- 1 teaspoon black pepper, ground
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons butter
- 2 sprigs each of fresh rosemary and thyme
- 10 whole garlic cloves
- 1 cup chicken stock
For the Gravy:
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons plain flour
- 1 cup chicken stock
- 1 cup strained drippings broth
For the Optional Oven-Roasted Sweet Potatoes:
- 4 medium-sized sweet potatoes
- 2 tablespoons avocado or olive oil
- 2 tablespoons maple syrup
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon each of garlic powder and smoked paprika
- 2 teaspoons herbes de Provence
Step-by-Step Instructions for Delicious Christmas Stuffed Pork Roast
Step 1: Prepare the Filling
The first step is to prepare the filling, which is where the magic happens. The filling is what transforms a basic pork roast into something truly special. Start by heating a large pan over medium heat. A deep, oval-shaped pan works well, as it will accommodate the pork loin later. Add the diced bacon to the pan and allow it to cook, stirring occasionally. The bacon will begin to render its fat and crisp up, turning a golden brown. The rich, smoky aroma of the bacon is the perfect base for this stuffing.
Once the bacon is crispy, add the chopped shallots to the pan and cook for a few minutes, stirring frequently. The shallots will soften and release their sweetness, adding a delicious contrast to the salty bacon. Next, toss in the fresh spinach. Stir the spinach into the bacon and shallots, cooking until the spinach wilts down. Then, add the chopped garlic, stirring everything together for a minute or so. If you’re using brandy or cognac, pour it in now and cook the mixture for another 2 minutes, allowing the alcohol to reduce and the flavors to meld.
Transfer this fragrant mixture to a large mixing bowl. You’ll notice that the filling is rich and full of savory, sweet, and slightly tangy flavors. Now it’s time to bring in the other ingredients. Add the finely diced apple, dried cranberries, maple syrup, Dijon mustard, thyme, rosemary, salt, black pepper, and smoked paprika. Stir everything together thoroughly until well combined. The apples add a touch of sweetness and crunch, while the cranberries bring a tart contrast to balance the richness of the bacon and spinach. The maple syrup ties it all together with a subtle sweetness that complements the savory components beautifully. Once mixed, your stuffing is ready to go.
Step 2: Prepare and Roll the Pork Loin
Now, let’s turn our attention to the pork loin. Begin by laying the pork loin fat-side down on a cutting board. Using a sharp knife, carefully slice through the length of the loin, cutting it horizontally to create a flat surface. Try to keep the thickness of the pork even—aiming for about 1/3 to 1/4 inch. This will help the pork roll out nicely and cook evenly.
Once the pork is cut, flip it over and use a meat mallet to gently tenderize the surface. This helps break down the fibers of the meat, making it more tender and easier to roll. After tenderizing, season the pork with a little salt on both sides. Flip the pork back over so the fat side is up, and you’re ready to add the filling.
Spread the prepared stuffing evenly over the surface of the pork, leaving a 1 1/2 to 2-inch border at the top. Gently pat the filling into place, making sure it’s spread evenly. When you roll up the pork loin, this border will help keep the stuffing in place. Now, carefully roll the pork loin from the shorter end, rolling tightly so that the filling is secured inside. Make sure the fat side is on the outside when you finish rolling it up. This will ensure that the roast retains its moisture and becomes beautifully crispy as it cooks.
To secure the pork, tie it with kitchen twine. Start at one end, looping the twine around the roast and tightening as you go. Make sure the twine is secure but not too tight, as this could compress the filling. Tie the pork at intervals along the length, ensuring it holds its shape during cooking.
Step 3: Tie and Brown the Loin
With the pork secured and ready to cook, it’s time to brown it. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Once the oil is hot, carefully place the rolled pork loin in the pan, fat-side down. Sear the pork until the surface turns golden brown and crispy, turning it to brown all sides evenly. This step creates a flavorful crust that locks in the juices of the pork.
While the pork is browning, add the whole garlic cloves and the fresh rosemary and thyme sprigs to the pan. These will infuse the pan with aromatic flavors that will enhance the roast as it cooks. Pour in 1 cup of chicken stock and allow the broth to come to a simmer. The liquid will help create a base for the gravy later on. Once everything is browned, cover the pan with a lid or foil to trap the heat and continue cooking the pork gently.
Step 4: Roast the Pork Loin
Now it’s time to transfer the pork to the oven. Preheat your oven to 425°F. Place the pan with the browned pork loin into the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. Be sure to check the roast after 55 minutes, and remove the lid halfway through the cooking process to allow the pork to develop a golden, crispy color.
Once the pork has cooked to perfection, remove it from the oven and let it rest on a carving board. Baste it with the pan broth to keep the meat moist and flavorful. Let the pork rest for at least 15 to 30 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring each slice is juicy and tender.
Step 5: Make the Gravy
While the pork is resting, it’s time to make the gravy that will bring everything together. Start by straining the pan broth through a fine mesh strainer into a large measuring cup. Set the garlic cloves aside, as they’ll be mashed into the gravy later. Let the broth sit for about 10 minutes to allow the fat to rise to the top. Once the fat has separated, use a baster to transfer about 1 cup of the broth to another measuring cup.
In a medium saucepan, melt 1 1/2 tablespoons of butter over medium heat. Add the flour to the butter, stirring to create a roux. Let the roux cook for 3 to 4 minutes, allowing it to turn a light golden color. Slowly whisk in the strained pan broth, followed by the chicken stock. Continue whisking until the mixture is smooth and well combined.
Once the gravy is thickened, mash the roasted garlic cloves and whisk them into the gravy for added depth and flavor. Let the gravy simmer for a few more minutes before serving. This will give it time to reach the perfect consistency.
Step 6: Carve and Serve
After the pork has rested, carefully remove the kitchen twine and slice the roast into 1/2-inch thick slices. Each slice will reveal the beautiful, flavorful stuffing inside, with flecks of spinach, cranberries, and apples. Serve the pork slices with a generous helping of the rich, velvety gravy.
For an extra-special touch, serve the pork with oven-roasted sweet potatoes. These sweet, tender potatoes make the perfect side dish, complementing the savory roast with their natural sweetness.
Optional: Oven-Roasted Sweet Potatoes
To make the sweet potatoes, peel and cube them into 1-inch pieces. Spread the pieces on a parchment-lined baking sheet and drizzle with avocado oil and maple syrup. Season with salt, garlic powder, smoked paprika, and herbes de Provence. Toss the potatoes to coat evenly, then cover with foil and roast at 425°F for 25 minutes. After 25 minutes, remove the foil and continue roasting for another 15 to 20 minutes, until the potatoes are golden and tender.
Tips for Success
- Use a meat thermometer: Ensuring that your pork reaches an internal temperature of 160°F guarantees that it’s cooked to perfection and remains juicy. The thermometer is your best friend when making roasts!
- Rest the pork: Don’t skip the resting step. Allowing the pork to rest ensures the juices redistribute, giving you moist, tender slices of meat.
- Make ahead: You can prepare the filling a day in advance. Store it in the fridge and stuff the pork the following day to save time on the day of cooking.
- Substitute ingredients: If you don’t have cranberries, you can use raisins or currants for a similar texture and sweetness. For a lighter option, swap the bacon for turkey bacon or even sautéed mushrooms for a vegetarian-friendly version.
- Sweet potatoes variation: For a twist on the classic, try adding a touch of cinnamon and nutmeg to the roasted sweet potatoes for a warm, spiced flavor.
Final Thoughts
This Christmas Stuffed Pork Roast is the perfect dish to bring warmth, flavor, and a touch of elegance to your holiday celebrations. It combines the richness of tender pork with the savory stuffing and the depth of the homemade gravy, creating a meal that’s both comforting and impressive. Whether you’re celebrating with family or hosting friends, this recipe will make your Christmas dinner one to remember.
