Roasted Stuffed Loin of Pork

Total Time:
1 hr 45 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 10 min

Yield:
12 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 box (6 ounces) stuffing mix
  • 1 boneless, center-cut pork loin roast (about 3 pounds), excess fat trimmed
  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds sweet potatoes (about 9), with skins, cut into 1 1/2-inch chunks
Directions

Heat oven to 450 degrees F.

Prepare the stuffing mix according to package instructions in a bowl.

Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.

Roast in 450 degrees F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 to 155 degrees F and potatoes are fork tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes.

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    Recipe courtesy of Emeril Lagasse