Stuffed Pork Loin
Ingredients
Prok Loin
- 3-4 lb. boneless pork loin
- 1 Tbsp. dried sage
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 Tbsp. avocado oil for searing
Gravy
- ½-1 C chicken broth
- 1 Tbsp. corn starch or arrowroot powder
- salt & pepper to taste
Instructions
- Preheat your oven to 375℉. Rinse the pork loin and pat it dry with paper towels.
- Place the pork loin on a cutting board, fat side up. Starting on the right side, make a 1-inch deep cut along the length of the loin, parallel to the cutting board, without cutting all the way through. Open the meat like a book and continue making shallow cuts until the pork loin lays flat.
- Lay the butterflied pork loin flat on the cutting board with the long edge closest to you. In a small bowl, mix the sage, salt, pepper, garlic powder, and onion powder, then evenly season the pork.
- Spread your chosen stuffing in a thin, even layer over the seasoned pork, leaving about 1/2 inch of space at the far edge to help prevent the stuffing from spilling out as you roll.
- Starting with the long edge closest to you, roll the pork tightly like a jelly roll, tucking in any escaping stuffing as you go.
- Secure the rolled pork loin by tying it with kitchen twine at 2-inch intervals along the length to keep the stuffing in place.
- Season the outside of the rolled pork loin with additional salt and pepper. Heat the avocado oil in a heavy-bottomed pan over medium-high heat. Sear the pork on all sides, about 2–3 minutes per side, until browned.
- Transfer the seared pork loin to a roasting pan. Roast in the oven for 60–75 minutes, or until the internal temperature reads 145°F on a meat thermometer.
- Strain any pan juices left in the roasting pan through a fine sieve into a saucepan. Add 1/2–1 cup of chicken stock to the juices and heat over medium-low, stirring often.
- In a small bowl, mix 2 Tbsp. of the liquid from the saucepan with 1 Tbsp. cornstarch or arrowroot powder. Add the mixture back into the saucepan and whisk to combine.
- Continue heating until the sauce thickens. Season with additional salt and pepper to taste.
- Remove the pork loin from the oven and transfer it to a plate. Tent loosely with foil and let it rest for 5–10 minutes to retain juices.
- Place the rested pork loin on a cutting board, remove the kitchen twine, and slice into 1/2-inch thick portions. Serve warm and enjoy!Optional: Pair with roasted vegetables, mashed potatoes, or gravy for a complete meal.
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