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Recipe courtesy of Family Circle Magazine

Roasted Stuffed Loin of Pork

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 1 hr 10 min
  • Yield: 12 servings
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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

  1. Heat oven to 450 degrees F.
  2. Prepare the stuffing mix according to package instructions in a bowl.
  3. 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.
  4. 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.
  5. 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.