Stuffed Pork Roast

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Food of Love with Queen Latifah

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 25 min
Cook: 1 hr 15 min
Total:: 2 hr 10 min

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Ingredients

3/4 pound Italian sausage, chopped
1 cup chopped Baldwin apples
2 tablespoons minced shallots
3/4 cup chopped walnuts, toasted
1 tablespoon chopped parsley leaves, plus extra for garnish
Salt and freshly ground black pepper
1 (3-pound) boneless pork loin roast
1 tablespoon vegetable oil

Directions

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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Comments & Reviews

recipe Stuffed Pork Roast
Michelle suffern, NY 12-10-2009
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Not a bad recipe, but not as good as I'd hoped
Rated: 3 stars out of 5

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.Read more
recipe Stuffed Pork Roast
Robin Addison, TX 10-20-2009
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Bit Disappointed
Rated: 2 stars out of 5

I love Emeril! So much I hate to write this, but...this didn't wow me. Kinda bland actually. Won't repeat it.
recipe Stuffed Pork Roast
Kim east freetown, MA 06-22-2009
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Very Good!
Rated: 4 stars out of 5

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. Read more
recipe Stuffed Pork Roast
JOE MONROE TWP., NJ 01-12-2009
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Fantastic Stuffing
Rated: 5 stars out of 5

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!).Read more
recipe Stuffed Pork Roast
Jane Weston, FL 01-02-2009
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This is best Stuffed Roast Pork Loin
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Pork Roast
christine rochester, NY 10-30-2008
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Impressive Holiday Meal !
Rated: 5 stars out of 5

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!Read more