Stuffed Pork Roast

Total Time:
2 hr 10 min
30 min
25 min
1 hr 15 min

6 servings


Preheat oven to 400 degrees F.

Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.

Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.

Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.

Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

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4.5 17
I purchased a boneless pork roast stuffed with Conech sausage (in the casing from my local grocery store, and wasn't sure how to cook it. I found this recipe and decided to improvise using what I had on hand. It was outstanding!! I didn't have walnuts or the apples listed, so I substituted pecans and Granny Smith apples. I also mixed salt, pepper, garlic powder and one cup of apple juice, and injected the roast since pork tends to be dry. My husband raved about it! I would never have thought to put nuts into a stuffing, but with the shallots and apples, it was unbelievably good! This will be my "go to" recipe for dinner guests and special occasions from now on! Thanks Emeril... you did it again!! item not reviewed by moderator and published
I made this for dinner tonight, but I wasn't bowled over by it. I've made a few Emeril recipes in the past few weeks, but this didn't do it for me. I agree with other reviewers that the filling needs some sort of a binder-I cut the meat very carefully with a sharp knife, but it still spilled out. I also didn't care for the taste of the walnuts in the stuffing. The pork itself was delicious and juicy. Perhaps I'd roast the meat alone next time and simply top the slices with the stuffing and a little gravy of some sort. item not reviewed by moderator and published
I love Emeril! So much I hate to write this, but...this didn't wow me. Kinda bland actually. Won't repeat it. item not reviewed by moderator and published
I just made this tonight. I made two of these and one with spinach n cheese with prosciutto. I have to admit I liked the spinach one better. item not reviewed by moderator and published
I made this for Christmas dinner, and the crowd LOVED it! The only substitutions I made were to use red onion (diced very small) versus the shallot, but the flavor came right through, and I brined the pork loin in a salt water/apple juice/bay leaf/garlic brine for about four hours before preparation to make sure it stayed moist and juicy sitting out on the platter. The difference in this recipe is the flavor combination of the apple with the toasted walnut combined with the sausage. My only problem was the stuffing had no binder to keep it in place while slicing. Only the end cuts seemed to fall apart, but the center section I cut with care to keep it together as best I could. AND, I won't even mention how good the leftovers were on fresh bread with a nice spicy mustard (It's good to be the Chef!). item not reviewed by moderator and published
I made this for Christmas and it was great. It was so easy and the stuffing was to die for. I used pine nuts instead of walnuts and it was fabulous! i made a 9lbs roast and the recipe was easy to multipy. My guests all loved it an requested the reciepe. I can't wait to make it again. item not reviewed by moderator and published
I made this last Easter as an addition to the traditional holiday ham. This was a very welcome change for all our guests and everyone was asking for the recipe & leftovers. Looks like it takes a lot more effort to make and will definitely be the star of the meal. I made my own sausage (Emeril's recipe) and added dried cranberries. Worth making! item not reviewed by moderator and published
Awesome stuffing. Mix of walnuts and apple provided a range of flavour. I made the stuffing in the afternoon and brought it to my girlfriend?s house for her to stuff the pork roast she told me she was going to prepare. A tasty surprise. She was impressed. item not reviewed by moderator and published
This was so good and relatively easy to make. My brother in law is a butcher so he cut a nice pocket in the loin, stuffed it with the sausage mixture (we used granny smith apples and forgot to toast the walnuts), and tied it up. It was delicious and so beautiful to serve. Will make again!! item not reviewed by moderator and published
I substituted Granny Smith apples and the pork roast was moist and delicious. Next time, I would also recommend a mango chutney for additional fruit flavor. item not reviewed by moderator and published

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Stuffed Pork Roast

Recipe courtesy of Emeril Lagasse