Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Recipe Summary

prep:
20 mins
cook:
2 hrs 45 mins
total:
3 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.

  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.

  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.

  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Cook's Note:

You can also make a mushroom sauce with the drippings. Add the drippings to a small pot and stir about 2 tablespoons of flour and a package of prepared pork gravy into drippings. Add 1 can of mushroom soup, bring to a boil, and whisk until thick and smooth.

Nutrition Facts

360 calories; protein 39.9g 80% DV; carbohydrates 8.5g 3% DV; fat 17.4g 27% DV; cholesterol 108.8mg 36% DV; sodium 223mg 9% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2013
Great recipe very inventive to butterfly the pork loin and stuff with stuffing I used Stovetop stuffing and wrapped in bacon and roasted it in the oven a little dry but I think next time I will cook a little less than 21/2 hours thanks! Read More
(28)

Most helpful critical review

Rating: 1 stars
02/26/2017
Bland & dry Read More
(2)
33 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
08/31/2013
Great recipe very inventive to butterfly the pork loin and stuff with stuffing I used Stovetop stuffing and wrapped in bacon and roasted it in the oven a little dry but I think next time I will cook a little less than 21/2 hours thanks! Read More
(28)
Rating: 5 stars
08/28/2013
This recipe is a winner. I substituted the bread stuffing for brown rice and it was delicious. Read More
(22)
Rating: 5 stars
02/13/2014
This is a super simple recipe that presents beautifully. I too used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger whole pork loin I added slightly less water than stuffing called for and used a package of frozen thawed spinach (squeezed dry) for added color/texture/bulk. In my experience it's good to butterfly or split the roast on the "fat" side and after tying it with kitchen twine cook it with the fat side up. This infuses the roast with its own flavor/juices and there's no need to wrap in bacon to have a tender moist roast. If your loin is very lean without natural fat the bacon may help but decrease the salt you'd normally use. Read More
(14)
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Rating: 5 stars
12/26/2012
It was grate. My friends said it was like eating a fancy meal in a high priced resterant. You can't get no better than that. Read More
(11)
Rating: 5 stars
07/29/2013
stove top bacon wrapped Read More
(4)
Rating: 5 stars
12/01/2014
this was great will make again!!!! Read More
(3)
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Rating: 4 stars
10/10/2014
This was a simple way to change up my Pork Loin. I made it the night before and wrapped it plastic wrap. Read More
(3)
Rating: 5 stars
10/04/2018
Great recipe. I used boxed stuffing. I also changed the temperature. I cooked it for 15 min. at 450 and then turned down the temperature to 350 for about an hour checking the temperature with a thermometer. Mine had a nice layer of fat on one side which kept it nice and moist. Read More
(2)
Rating: 1 stars
02/26/2017
Bland & dry Read More
(2)