I’ve wanted to test a stuffed pork loin roast recipe for a long time now. It’s one thing to season the outside of a roast and make a gravy but stuffing a roast adds an extra flavour and visual dimension. I chose a stuffing of chorizo and apples because apples and pork go together like bread and butter and chorizo because it’s smoky and spicy flavours are perfect with apples and pork.
I used LiberTerre pork for this recipe because I love the fact that their pork products are free of added hormones and antibiotics and the generous marbling (meat to fat ratio) makes for a moist and flavourful end result every time. LiberTerre pork loin roast also comes already trussed and cut through the centre. This made it really easy to prepare this dish — I simply prepared the stuffing in a bowl and used my hands to stuff it into the centre of the roast.
My husband is Portuguese and as soon as we met, in our teens, I was introduced to chorizo. His family prepares it every year and it’s really special. Chorizo is different from the Italian sausage I was used to eating and it’s really addicting! It has a deep and smoky flavour that lingers on your palette. During the roasting process, the flavours of the chorizo creep into the pork roast and add some amazing additional flavour there. You can control the spice factor if you are sensitive to spice by choosing a chorizo sausage that is mild instead of spicy. If chorizo is hard to find, a spicy Italian sausage will work just as well.
This stuffed pork roast recipe is very family friendly. My four year old had no problems gobbling it up! This recipe yields a large enough amount for a family of four plus leftovers. The slices of pork roast make a great filling for sandwiches which means you can get two meals from one!
- 4 lb boneless pork loin roast
- 5 oz fresh chorizo sausage
- ¼ cup panko bread crumbs
- ⅓ cup red onion, chopped
- 1 jalapeno, cored, seeded and minced
- 1 cup Granny Smith apples, diced (Tossed with lemon juice to prevent browning)
- 2 Tbsp Extra Virgin Olive Oil
- Salt + Pepper, to taste
- Pan drippings from roast
- ½ cup chicken stock
- ½ cup dry white wine
- 2 Tbsp unsalted butter, cubed
- Salt + Pepper, to taste
- First prepare the stuffing: In a large bowl, combine the sausage, apples, red onion, jalapeno and breadcrumbs. Stir to combine.
- Heat the oven to 425 degrees Fahrenheit. Using your hands, stuff the stuffing into the centre of the pork roast until it is all used up. Rub the outside of the roast with olive oil and season it with salt and pepper. Transfer the roast to a small roasting pan. Roast until an instant-read meat thermometer registers just over 140 degrees Fahrenheit (about 1 hour).
- Remove the roast from the oven and let it rest for 10 minutes while you make the gravy. Pour any juices and pan drippings into a small saucepan. On medium-high heat, add the water and white wine and bring to a boil. Continue to cook until the sauce has thickened and reduced to about ⅓ cup. Season with salt and pepper.
- Remove the twine from the roast and carefully slice the roast into ½ inch slices. Serve with the gravy.
*Disclaimer: The preceding post and recipe were created as part of a paid Partnership program with LiberTerre, however, as always, all opinions are my own.