Stuffed Pork Roast Recipe | Festive & Flavorful Dinner

The first snow had just started to fall the year I made this stuffed pork roast for Christmas. The kitchen smelled of thyme, bacon, and maple syrup — that cozy blend of smoky and sweet that feels like the holidays in a pan. This stuffed pork roast has since become my go-to centerpiece every December. It’s hearty, colorful, and feels like a gift once sliced open at the table.

A flavorful and show-stopping centerpiece for your Christmas table, this stuffed pork roast brings together smoky bacon, sweet apples, earthy herbs, and tender pork loin in one elegant dish. It’s the perfect make-ahead holiday recipe that balances savory and sweet notes, complemented by caramelized sweet potatoes and a rich, garlicky gravy. Whether you’re hosting family or planning an intimate dinner, this recipe is designed for flavor, presentation, and convenience.

Why You’ll Love This Stuffed Pork Roast

This stuffed pork roast is the perfect mix of comfort and elegance. The smoky bacon and maple syrup create depth, while the apples and cranberries bring gentle sweetness. Each slice reveals a swirl of color and texture — perfect for your Christmas dinner table. It’s also ideal for planning ahead since you can prep and roll the roast a day before baking. Plus, it pairs beautifully with garlic herb roasted vegetables for Christmas sides or a creamy broccoli cheddar soup for holiday meals.

Ingredients You’ll Need

The magic of this recipe lies in the balance between savory, sweet, and herbal flavors. The filling combines crisp bacon, wilted spinach, tart apple, and juicy cranberries, wrapped inside a tender pork loin. The gravy ties it all together, while herbed sweet potatoes complete the meal.

For the Filling

Render thick-cut bacon until golden and crisp, then stir in shallot, garlic, and spinach until glossy and fragrant. Brandy deepens the flavor, while apples, cranberries, Dijon mustard, and maple syrup make the mixture festive. Fresh thyme and rosemary finish the aroma beautifully.

For the Pork Roast

Use a 4 lb center-cut pork loin, butterflied and pounded evenly for easy rolling. Aromatics like whole garlic cloves, thyme, rosemary, and butter add richness as it roasts, keeping the meat moist and flavorful.

For the Gravy and Sweet Potatoes

The pan drippings are gold — they form the base of your silky garlic gravy. A quick roux of butter and flour gives it body, and the mashed roasted garlic adds mellow sweetness. Serve it all with roasted sweet potatoes tossed in maple syrup, smoked paprika, and herbes de Provence for a caramelized finish.

Step-by-Step: How to Make Stuffed Pork Roast

Step 1 – Make the Filling

Cook bacon until crisp, then add diced shallots until translucent. Stir in spinach and garlic, and deglaze with a splash of brandy if using. Transfer to a bowl and mix in diced apple, cranberries, mustard, maple syrup, paprika, thyme, and rosemary. Set aside to cool slightly.

Step 2 – Prepare and Roll the Pork

Lay the butterflied pork flat on a clean board. Season both sides with salt and pepper. Spread the filling evenly, leaving a clean edge for rolling. Roll tightly and tie with kitchen twine at 1-inch intervals to keep everything secure.

Step 3 – Sear and Roast

In a large oven-safe pan, heat avocado oil and brown the rolled pork on all sides. Add garlic cloves, butter, and herbs, then pour in the chicken stock. Roast at 425°F for 75–90 minutes until the internal temperature hits 160°F. Baste near the end for a glossy finish, then rest 15–30 minutes before slicing.

Step 4 – Make the Gravy and Serve

Strain the roasting juices and skim the fat. In a saucepan, melt butter, whisk in flour, and cook for a minute. Slowly whisk in the strained stock and mashed garlic until smooth. Slice the roast into ½-inch slices and serve with the gravy and sweet potatoes.

Tips for Perfect Results

Rest your pork at room temperature before cooking for even heat distribution. Always use a thermometer — pork is perfect at 145°F but can rest up to 160°F for a well-cooked texture. Tie the roast every inch for a tight shape. You can make the entire roast and sides a day in advance, reheat gently, and still impress everyone at the table.

Substitutions & Variations

If you don’t eat pork, try turkey breast or tenderloin instead (adjust cooking time). Swap spinach for kale or Swiss chard, and use apple juice instead of brandy for a non-alcoholic version. For a lighter twist, replace bacon with turkey bacon. You can even use dried cherries or apricots instead of cranberries for a fruitier flavor.

What to Serve With Stuffed Pork Roast

This roast shines beside roasted green Brussels sprouts or a simple arugula salad. Add a warm bread basket with easy dinner roll recipe without yeast and finish with mini sweet potato pies for holiday dessert tables or peppermint bark brownies for a sweet Christmas treat. Together, they create a stunning, well-balanced Christmas feast.

Storage and Reheating Tips

Refrigerate leftovers in airtight containers for up to four days. For longer storage, freeze sliced portions with gravy for up to three months. To reheat, cover with foil and warm in the oven at 325°F with a splash of broth to keep it juicy. Microwaving works too — just add a damp towel over the plate.

Common Mistakes to Avoid

Avoid cutting too deep when butterflying, as that can tear the roast. Don’t overstuff or skip the resting time — both can cause the filling to leak. And remember not to crowd the sweet potatoes on the baking sheet; space helps them caramelize instead of steam.

Frequently Asked Questions

More Such Recipes

• Italian cheese log as a festive Christmas appetizer
• cherry pie crumb bars as a holiday dessert option
• garlic herb roasted vegetables for Christmas sides

Conclusion

This stuffed pork roast makes Christmas dinner feel like a celebration in every bite — savory, sweet, and deeply aromatic. With its balance of textures and make-ahead ease, it brings warmth and elegance to your table. Gather your loved ones, pour the gravy, and enjoy this centerpiece that turns a simple dinner into a memory.

Follow along on Pinterest or Facebook for more comforting, holiday-worthy recipes from my kitchen to yours.

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