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Stuffed Pork Loin Roast with Sausage, Cherries, and Fennel

Bill Harris・36 Comments

Stuffed-Pork-Loin-Roast

Every year when Thanksgiving approaches, my mind enters hyper mode as I fantasize about holiday food. I’m a traditionalist at Thanksgiving and I prefer some form of fowl with semi-traditional sides. I don’t mind a twist on the classic dishes, but I usually stick to the basics: stuffing or dressing, green beans, Brussels sprout, sweet potatoes, and pumpkin pie.

Christmas is a different ballgame. I gift my family with a gourmet dinner at Christmas and the meals I’ve made over the years run the gamut of menus. Lobster, beef wellington, pork crown roast, and turducken have all made appearances on our Christmas table. I do absolutely adore cooking at Christmas.

Stuffed-Pork-Loin-Roast

Because it’s such a big day, I make an effort to do a trial run if I’m making something new. I’ve had stuffed pork loin on my to do list for several months now and as I pondered this year’s Christmas meal, I developed this recipe as a contender.

Stuffed Pork Loin Roast

I love stuffing things, especially meat. The trick to stuffing something like a pork loin roast is creating a uniform and flat surface. The images below demonstrate how to butterfly the roast.

Pork-Loin-Roast-Butterfly

A sharp knife is essential to butterflying a piece of meat. Start by cutting into one side of the roast at a 45 degree angle. Making small cuts, pull the meat away from the roast as you cut. Rotate the roast and continue the process. You’ll want the roast to ultimately be about 3/4 inch thick.

Pork-Loin-Roast-Stuffing

Spread the stuffing evenly over the flattened roast leaving a one inch border on two opposite sides. Begin rolling the roast as tightly as possible, tucking in any stuffing that sneaks out. Finish the roll with the seam on the bottom. Secure the roast by tying with six or seven strands of kitchen twine.

Start the cooking process in a very hot oven heated to 450 degrees for 15 minutes. The maple mustard glaze forms a delicious crust during this phase of cooking. Reduce the temperature to 350 degrees for the remainder of cooking time. As I have mentioned before, I highly recommend using a meat thermometer to assure that your roast reaches the desired level of doneness. Cook to an internal temperature of 145 degrees and you’ll have a wonderfully moist and delicious holiday main course.

Print
Stuffed Pork Loin Roast with Sausage, Cherries, and Fennel

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 to 8 servings

Stuffed Pork Loin Roast with Sausage, Cherries, and Fennel

Ingredients

1 3 1/2 to 4 pound pork loin roast

2 tablespoon extra virgin olive oil

1 cup chopped red onion

1 cup roughly chopped fennel bulb

4 cloves garlic, minced

4 links Italian chicken sausage, casings removed

1/2 cup chopped Italian parsley

1 tablespoon chopped fresh thyme

1/2 cup dried cherries, roughly chopped

3 cups cubed stale bread

1 1/2 teaspoons salt, separated

1 teaspoon black pepper, separated

1/4 cup chicken stock

1/3 cup maple syrup

3 tablespoons whole grain mustard

Instructions

1. Preheat oven to 450 degrees.

2. Butterfly pork roast (see photos above)

3. Heat olive oil in a large skillet over medium high heat. Add onions, fennel, and garlic and saute for three to four minutes until onions are translucent. Add sausage to onion mixture and break up with a spatula. Continue cooking until sausage is browning.

4. Add parsley, thyme, cherries, bread, one teaspoon salt, one half teaspoon pepper, and chicken stock. Remove from heat and mix well.

5. Spread butterflied roast on a cutting board. Spoon stuffing over roast and spread evenly, leaving one inch border on two opposite ends. Starting at one end of the roast, roll away from you pressing firmly to create a tight roll. Continue rolling and end with the seam on the bottom. Secure by tying six or seven strands of kitchen twine around the roast.

6. Mix maple syrup, mustard, one half teaspoon salt, and one half teaspoon pepper in a small bowl. Brush the mixture all over the roast. Place roast in a roasting pan and place in oven.

7. Cook roast at 450 degrees for 15 minutes. Reduce heat to 350 degrees and cook for 30 to 40 minutes or until internal temperature reaches 145 degrees. Remove from oven and let rest for 10 minutes before slicing.

8. Slice roast and serve immediately.

3.1
https://southernboydishes.com/2013/11/19/stuffed-pork-loin-roast-with-sausage-cherries-and-fennel/

  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Bill's Picks, Holiday, Main Courses, Meat, Recipes

Comments

  1. Pauline says

    November 13, 2020 at 2:01 am

    So excited to come across this! Due to the pandemic, we will not be getting together with the rest of our family (total 14) for Thanksgiving dinner. While we’ll miss everyone, the upside is that NONE of my crew like turkey at all, so we’ll be making this for our family of four. We’ll be a little sad and it’ll be very quiet . . . but the upside is we’re gong to be eating something we actually like!!!!

    Reply
    • Bill Harris says

      November 13, 2020 at 2:05 am

      Thanks so much for your message. This year will be different for everyone and I applaud you for staying safe. I really hope you enjoy the recipe. It’s one of my favorites. Be sure and use a meat thermometer so you don’t overcook the roast. Enjoy!

      Reply
  2. Kevin says

    December 22, 2019 at 8:51 pm

    I will be doing this for Christmas in a few days. Im looking forward to it.

    Reply
    • Bill Harris says

      December 23, 2019 at 12:54 pm

      I hope you enjoy the recipe. It’s one of my favorites!

      Reply
  3. JoAnn says

    December 25, 2018 at 9:08 pm

    Made this for Christmas Day Dinner. It was delicious and really simple to make. Added some chopped pecans. Served it with a rice medley , baked /poached apples filled with dried cherries..!!

    Reply
    • Bill Harris says

      December 26, 2018 at 3:14 am

      So glad you liked the recipe! I hope you have a wonderful 2019!

      Reply
      • Gayle Bowen and Frank Bowen says

        July 4, 2019 at 12:26 pm

        REALLY like. My husband is on KETO successfully. Down 58 pounds Birthday 7/3. People we met from Wisconsin sang praises of stuffed stuffed pork roast. Using sausage only! Well, using these great directions made 5# for birthday with not Italian sausage. Further wrapped top with bacon!!!! Previous holidays last year has Cornish hens wrapped in bacon. Did same here. Diet does not allow carbs or fruit. Using your recipe inspiration made Frank best BD dinner ever. Truth be told I want carbs a nd cherries. Next time two smaller roasts, for sure.
        So successful checking out more recipes from Southern Boys. Thanks…..And
        Giving my KET O email.

        Reply
  4. Eli says

    December 23, 2018 at 7:05 am

    Hi i want to Cook fir christmas, what
    Kind salads or vegetables and what kind souce, please

    Reply
    • Bill Harris says

      December 23, 2018 at 4:29 pm

      Some form is of sweet potatoes and roasted broccoli would be great sides for this dish.

      Reply
  5. Julian says

    November 23, 2018 at 2:05 pm

    I made this yesterday for Thanksgiving. It was as delicious as it looks! We especially loved the fennel bulb in the stuffing to compliment the fennel seeds in the Italian sausage. An added bonus is that it was easy and cooked much more quickly than a turkey. We served it with Emeril’s sweet potato pudding recipe, mashed potatoes and a carrot salad with grapefruit and dates. Thank you! I will definitely make this again.

    Reply
    • Bill Harris says

      November 23, 2018 at 2:46 pm

      Thanks so much for the feedback, Julian. I’m so glad you liked the recipe!

      Reply
  6. Cooky Mom says

    August 27, 2018 at 8:33 pm

    This looks amazing! Seems like you could use this as a replacement for the turkey on Thanksgiving if you really wanted to.

    Reply
    • Bill Harris says

      August 28, 2018 at 12:50 am

      Thanks for dropping by Southern Boy Dishes. This dish is great for Thanksgiving or Christmas!

      Reply
  7. Regina says

    December 10, 2015 at 10:02 pm

    Hi there!
    I am so excited that I came upon your website today while I was searching for something to possible cook for Christmas Eve Dinner. I considered having the local grocery store prepare it for me and then just bake… BUT… with your instructions I really think I can handle this!. I am not a terrific cook but I think I can handle this. I was wondering what you suggest serving with it? Any other tips? THANKS A BUNCH!!

    I expect to have 10 adults and two younger kids. Should I make two, four pound roasts?

    Reply
    • Bill Harris says

      December 11, 2015 at 8:51 pm

      I’m so glad you found Southern Boy Dishes, Regina! Thanks for dropping by. I would suggest a potato dish, maybe Potatoes au Gratin. You can find it on the blog by doing a search. Also, I might consider steamed asparagus or green beans as a side. For 10 people and 2 kids, I would double the recipe. I don’t think one roast would be enough. Leftovers are always great! Hope you enjoy and have a Merry Christmas!

      Reply
  8. Letty says

    November 30, 2015 at 10:52 pm

    I am making these recipe for a group of friends. I would like to know if I am not able to find a Italian chicken sausage, what can I substitute it with? And, I think my friends are not very fond of fennel. What would it be a good substitute for fennel? Thank you very much. You are an amazing cook and human being. Thank you for sharing your wisdom with us. I’m so lucky I found you.

    Reply
  9. Lisa says

    November 25, 2015 at 5:31 pm

    Your Pork Loin is absolutely beautiful. I did a lot of searching, and yours is by far the best looking stuffed pork loin out there! What a lovely presentation each slice makes, and the combinations of flavors you have incorporated sound delicious. I am excited that I will be making this dish for our family Christmas dinner this year. I am wondering if you have ever served the pork loin with a sauce or gravy. Of course, I would drizzle the sauce on the plate around the pork, to not take away from the swirl of colors in each slice. I will also be making mashed potatoes to accompany the pork, so I was considering making a sage-base sauce or light gravy to finish off the dish. The sauce I am looking at also has mustard and maple syrup which replicates the flavors in the sauce that you coat the pork with. What are your thoughts on this? Thank you!

    Reply
  10. Vera says

    March 2, 2014 at 6:13 am

    Searched the internet for three hours and this is the first recipe of Stuffed Pork Loin that made my mouth water. My husband is allergic to cherries and doesn’t like cranberries. So will try just eliminating them. Hope it turns out. Any comment Bill? Thanks for sharing this recipe. WOW!

    Reply
    • waharris1957 says

      March 2, 2014 at 2:44 pm

      Thanks for dropping by, Vera! Apples or pears would make a great substitution for the cherries. I like a little sweetness in the dish, so I would recommend adding some fruit.

      Reply
      • JoAnn says

        December 22, 2018 at 4:51 pm

        Sultana or raisins would work too. You could add walnuts or pecans, also.

        Reply
  11. dave says

    January 29, 2014 at 5:54 pm

    Fantastic recipe I am trying this tomorrow been looking for one and this one is very doable!

    Reply
  12. Ricky Fuller says

    December 25, 2013 at 10:56 pm

    My partner and I are about to start preparing this! Serving this as the centerpiece to our Christmas dinner. I hope it turns out as beautiful as yours.

    Reply
    • waharris1957 says

      December 25, 2013 at 11:28 pm

      Thanks for checking out Southern Boy Dishes, Ricky! Let me know how it turns out. I made it for my family for Christmas as well.

      Reply
  13. vikki says

    December 18, 2013 at 3:31 pm

    I live in Costa Rica and the fresh cherries are very very expensive here and you cant even get dried ones. Can craisins be used. I can get those. Or let me know what other fruit I can use. How would raisins taste in the recipe? Also cannot get grain mustard here? Maybe Dijon? Please let me know what I can use as alternatives? Thank you so much. This looks delicious.

    Reply
    • waharris1957 says

      December 18, 2013 at 8:10 pm

      Hi Vikki, thanks for dropping by SBD. Yes, dried cranberries would be a perfect substitution for the cherries. I’ve done it both ways and they’re both delicious. To answer your second question, I think you could substitute Dijon mustard for the whole grain mustard and it would work just fine. Again, thanks for the visit and I hope you and your family have happy holidays!

      Reply
  14. Leah says

    December 16, 2013 at 11:18 am

    Found you on Taste Spotting, and wanted to let you know we made this last night, and it was perfect! We were doing a test run for Christmas dinner, and will definitely be using this recipe. Thank you so much! Happy Holidays

    Reply
    • waharris1957 says

      December 16, 2013 at 11:24 am

      Hi Leah. Thank you so much for letting me know. I always appreciate feedback for my recipes! I’m so glad it worked out for you and I hope you and your family have a Merry Christmas! BTW, I’m considering this for our Christmas dinner as well! 🙂 Thanks again for dropping by Southern Boy Dishes!

      Reply
  15. mjskit says

    November 22, 2013 at 5:02 am

    Has anyone every called you a perfectionist? Well, the perfection of this stuffed pork solidifies that yes – you are a perfectionist! This is a beautiful meal. I bet you blow your guests away with presentation and taste. Love that stuffing! thanks for the inspiration Bill!!!

    Reply
  16. Abbe @ Abbe's Cooking Antics says

    November 21, 2013 at 4:30 pm

    Hold the Fort – I’m sticking o a stamp on myself and jumping in a postbox – I should be there for dinner some time around 2078… do you think it will keep that long? The pork looks like heaven, Bill. H.E.A.V.E.N. 😉

    Reply
  17. john@kitchenriffs says

    November 20, 2013 at 10:57 pm

    Gorgeous job with this! I make pork roast all the time, but rarely stuff it. I should – I’ve been missing out. This is wonderful – thanks.

    Reply
  18. Ash-foodfashionparty says

    November 20, 2013 at 6:50 pm

    That is some gorgeous roast. I can’t wait for holidays to pull out some these great stuffing ideas.
    pinning.

    Reply
  19. Penny says

    November 20, 2013 at 4:24 pm

    This is an absolutely beautiful pork roast. I have made a few stuffed pork loins and appreciate your how to photos. I am enjoying your blog. New visitor here.

    Reply
  20. Sam @ My Carolina Kitchen says

    November 20, 2013 at 11:03 am

    What a gorgeous stuffed pork and your step-by-step directions are fantastic. You’ve demystified the entire process Bill. Thanks!
    Sam

    Reply
  21. Yankee Kitchen Ninja (Julianne) says

    November 19, 2013 at 2:20 pm

    Gorgeous! Whenever I stuff a pork loin, it always falls apart upon slicing. I’ll have to use your tips next time.

    Reply
  22. Lynne says

    November 19, 2013 at 2:01 pm

    I am differently going to try this we love pork

    Reply
  23. Renee says

    November 19, 2013 at 12:29 pm

    Best pork roast I’ve seen in ages. Love everything about it. Pinned and will be sharing on my facebook page. Yum!!

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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