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Christmas Stuffed Pork Roast

Savory Christmas Stuffed Pork Roast for a Festive Feast

This Christmas Stuffed Pork Roast is the perfect centerpiece for holiday gatherings, blending savory pork, bacon, and cranberries for a festive flavor.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 3 pounds Pork Loin Butterflied
  • 6 slices Bacon Or turkey bacon for a lighter option
For the Stuffing
  • 2 cups Fresh Spinach
  • 2 cups Apples Diced, preferably Granny Smith
  • 1 cup Cranberries Dried
  • 1 cup Shallots Diced
  • 4 cloves Garlic Finely chopped
  • 1 teaspoon Herbs Thyme and rosemary
For the Glaze & Gravy
  • 1/2 cup Maple Syrup Or honey
  • 2 cups Chicken Broth Or vegetable broth
  • 4 tablespoons Butter
  • 1/4 cup Flour Or cornstarch for gluten-free
For the Side
  • 3 cups Sweet Potatoes Roasted

Equipment

  • large skillet
  • Roasting pan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat a large skillet over medium heat. Add diced bacon and cook until crispy, about 5-7 minutes.
  2. Add shallots to the pan and sauté until they soften and turn translucent, another 2-3 minutes.
  3. Stir in the fresh spinach, cooking until it wilts down, which should take about 2-3 minutes.
  4. Add finely chopped garlic and sauté for another minute until fragrant.
  5. In a mixing bowl, combine the sautéed bacon mixture with diced apples, dried cranberries, and a sprinkle of thyme and rosemary.
  6. Butterfly the pork loin by cutting it lengthwise, spread the prepared stuffing evenly over the top, roll tightly, and secure with kitchen twine.
  7. Sear the stuffed pork roast over high heat for about 3-4 minutes on each side until golden brown.
  8. Transfer the seared pork roast to a roasting pan, pour in chicken broth, and roast at 425°F for 75-90 minutes.
  9. Let the pork roast rest for about 15-30 minutes before slicing.
  10. Prepare gravy by melting butter, whisking in flour, and gradually adding strained pan broth until thickened.
  11. Slice the rested pork roast and serve it on a platter with roasted sweet potatoes and drizzle the homemade gravy over the top.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 12gVitamin A: 400IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Ensure you check the internal temperature of the pork, which should reach 160°F for optimal juiciness.

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