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Perfect Stuffed Pork Loin Roast
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Perfect Stuffed Pork Loin Roast

55 Minutes
15 Min Prep
55 Min Cook
Fresh rosemary, dried cherries and crunchy pecans in the stuffing makes this pork loin roast a winner. See how to make it in this step-by-step video.
What You Need
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10 servings
Original recipe yields 10 servings
5 sprigs fresh rosemary (3 inch), divided
1/4 cup butter
1/4 cup finely chopped celery
1-1/2 cups water
3/4 cup dried cherries
1/2 cup chopped PLANTERS Pecans
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 boneless pork loin roast (2-1/4 lb.)
1/2 cup KRAFT Balsamic Vinaigrette Dressing
3 cups loosely packed baby spinach leaves
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Let's Make It
1
Heat oven to 450°F.
2
Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cherries and nuts; mix well. Stir in stuffing mix just until moistened.
3
Place roast on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original roast.) Cover meat with plastic wrap; pound to even thickness.
4
Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side. Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing.
5
Bake 20 min. Reduce oven temperature to 375ºF; continue baking 15 to 20 min. or until meat is done (145°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
Make Ahead
Prepare recipe as directed except do not bake. Refrigerate up to 24 hours. When ready to serve, bake as directed, increasing the baking time if necessary until meat is done.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 460mg
20%
Total Carbohydrates 21g
8%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 23g
46%
Vitamin A
35%
Vitamin C
2%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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