I think this stuffed pork roast should grace your table! Whether it’s for the holiday or a cozy Sunday dinner, this pork roast is so flavorful and simple.

With the holidays all up in our faces and so much of our time is spent gift shopping and wrapping, and let’s not forget all the baking of delicious cookies and such… which is why I am really excited to share a recipe with you that is easy, delicious and not as scary as it may sound. If I can do it, you can do it and I promise you this recipe is just as fancy as it is fool-proof.

STAR Fine Foods has been a friend and supporter to me and my blog for a couple of years now, so naturally I said YES when they approached me to sample and devise a recipe featuring one of their three new glazes. I was totally on board because I love STAR and I love a recipe that calls for a glaze. Glazes add moisture, flavor and a snazzy finishing touch to whatever you’re cooking.

As you can see this stuffed pork roast has a lot going on. It’s deliciously savory because it stuffed full of that pecan-bacon-sage stuffing and then there’s the crispy layer on top thats sweet from the raspberry and has a little tang from the balsamic glaze.

I’m gonna be honest with you here, I’m usually not one to buy pre-made glazes BUT… holy mother this glaze is fantastic! I don’t know if I could make one better, and if you’re one who doesn’t want to stand over a saucepan stirring a raspberry balsamic reduction, then this is you jam, err glaze. You guys this glaze really brought this pork roast to life and was the perfect compliment!

But first it all starts with a pork loin roast. This is a Top Center Cut Pork Loin Roast, boneless style. First I removed any excess fat, leaving a semi-thin layer of fat on top. That fat will brown and crisp then get smothered by a glaze later on.

To begin I just took a small, sharp knife and made small incisions {lengthwise}, taking my time to make sure I was cutting it pretty even until I could open it up like a book.

Remember this stuffing? The one with leeks, bacon, sage and pecans… awww yeah! I mean how could you forget?

I baked half of the stuffing recipe in the oven and later ate it with a spoon {proud moment!} but I took the other half or about 3-4 cups and stuffed it in the roast. Holla back.

Fold the other half over top, tucking and stuffing the stuffing into place.

Then I take the knife and score just the fat {I was careful not to score the pork}. This not only makes the roast purty but it helps the fat melt during the roasting part.

I then take kitchen string and tie the roast up every couple of inches {not too tight} to keep the stuffing in place.

Then take scissors and trim off the long strings and you’re good to go. Obviously I didn’t take a picture of that so let’s just pretend, k?

Line your roasting pan with foil, for easy clean up, drizzled the foil with olive oil and carefully transferred the stuffed roast to the pan. Then just sprinkle the top of the roast with kosher salt and black pepper.

Now… If you don’t have an oven safe ready-read digital thermometer, now is the time to buy one. I LOVE it… just insert it into the thickest part of the roast…

…Set the temp, and when the internal temp registers to the required temp it will alarm you and you’ll know your roast is perfect cooked.

Right now this stuffed pork roast has a temp currently registering at 150 degrees. I wanted to give the glaze time in the oven to stick and become one with the skin so I pulled it out with 10-15 minutes to spare. Do you see that skin? To. Die. For.

Meet STAR’S Creamy Raspberry Balsamic Glaze. If you can’t find it at your local grocery store, not to worry… STAR’S got you covered because you can buy it online here. You can also buy them in bulk and share the love with friends this holiday season!

I simply brushed two to three tablespoons of it all over the top and popped it back in the oven until it hit the 160 degree mark.

I removed the stuffed pork roast and let it rest for 15 minutes before slicing and serving it. You could also brush on more glaze at this point.

Along with stuffing the pork roast with this stuffing recipe {or you could use your favorite!} I served it with these green beans and baked potatoes with butter and sour cream. Simple, classic and easy as pie!

 

Enjoy! And if you give this Stuffed Pork Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 8 servings

Stuffed Pork Roast with Raspberry Balsamic Glaze

Whether it's for the holiday or a cozy Sunday dinner, this pork roast is so flavorful and simple.
Prep Time: 15 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours 30 minutes

Ingredients

  • 5 pound boneless center cut pork loin roast, trimmed of any excess fat and butterflied
  • kosher salt
  • freshly ground black pepper
  • 3 cups prepared stuffing
  • 3 tablespoons raspberry balsamic glaze
  • 1 tablespoon extra light olive oil
  • kitchen string

Instructions 

  • Preheat your oven to 375°, line a roasting pan with foil and drizzle with a tablespoon of STAR olive oil.
  • Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
  • Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don't score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.
  • Season the top of the roast with kosher salt and black pepper.
  • Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.
  • At the 150 degree mark brush the roast with STAR raspberry balsamic glaze and place back into the oven to finish cooking.
  • Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.
Serving: 1g, Calories: 532kcal, Carbohydrates: 19g, Protein: 66g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 179mg, Sodium: 498mg, Potassium: 1116mg, Fiber: 2g, Sugar: 3g, Vitamin A: 235IU, Calcium: 38mg, Iron: 2mg
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: American

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*Note* STAR fine foods was totally awesome for sending me their new line of glazes and I was compensated for my time and effort creating a recipe using their rockin’ glazes. I however can NOT tell a lie, just ask my BFF, and all opinions are my own. Love this stuff!