A tender stuffed pork roulade is one of those recipes that is very simple to make but looks impressive. My motive for developing this recipe was so make a stuffed pork that anybody could make and is foolproof. On that, there are 2 kinds of people. Those who like homemade stuffing and those who refuse to eat anything but Stove Top. For me, I do enjoy a homemade stuffing but admit Stove Top is the gold standard and what comes to mind for most Americans.
What I love about this stuffed pork roulade is the leftovers. It serves 6-8 but also freezes and reheats beautifully. To freeze cut into servings and lay flat. To reheat, add a bit of water to a skillet, cover and cook on medium for 15 minutes.
If you want to try making your own stuffing, check out our Apple and Fennel Stuffed Pork Chops recipe here
For the perfect side dish check out our Apple Pie Applesauce!
Stove Top Stuffed Pork Roulade
Description
A tender and juicy pork loin rolled and stuffed with Stove Top stuffing.
Ingredients
Instructions
-
Prepare the stuffing
Follow the instructions on the back of Stove Top.
Bring the water and half of the called for butter to a boil. Turn off the heat, add the stuffing. Mix and cover and let stand for 5 minutes.
-
Trim the pork
Remove the fat and silver skin from the pork loin.
-
Butterfly the pork
Cut the pork lengthwise without going all the way through. Cut the two sides half way through to fully butterfly the pork. Take your time and ensure not going all the way through.
See gallery for more pictures. -
Flatten the pork
Place plastic on the pork and flatten it with a heavy rolling pin to 1/2". The thinner the pork the more rolls you can get.
-
Add the stuffing
Spread the stuffing on the pork, leaving 1" on one end to help it seal.
-
Roll the pork
Tightly roll the pork away from you and end on the edge with the 1" without stuffing.
-
Tie the pork
Add three to four knots of butcher twine to hold the pork in place. The will help ensure it cooks evenly and doesn't unroll.
-
Sear and roast the pork
Add a tablespoon of olive oil to an oven safe pan. Season the pork with salt and pepper and sear each side. Add 2 tablespoons of butter, 1/2 teaspoon of sage and thyme then place in a 400 degree preheated oven to finish cooking. Cook for 30 minutes or until the internal temperature is 160.
Since we cut the pork it is important to bring to 160 to kill any bacteria. The stuffing will keep it moist and prevent it from drying out. -
Rest and slice the pork roulade
Remove the pork from the pan and allow to rest on a cutting board for at least 5 minutes before cutting.
