What better way to use up leftover stuffing than in a Stuffed Pork Loin roast? It makes an easy, yet substantial main.
I always have stuffing left over and I like to freeze some of it if I have a lot leftover. Then I can pull it out a few weeks later and make a brand new dish. Like stuffed pork loin roast!
If you don’t have leftover stuffing but want a fall meal then buy a box of stuffing mix, mix it up and use that to stuff the pork loin.
I start by laying out lengths of kitchen twine under the length of the roast every 1 1/2″ – 2″. Be generous so you have enough length to tie a good knot with the loose ends.
Next you will need to butterfly your boneless pork loin roast. Start with a good sharp knife and cut the roast lengthwise from the top down to half way. Err on the side of caution to make a less deep cut rather than get close to going all the way through. Then you will turn the knife edge 90 degrees and slice horizontally leaving to about 1″ from the outer edge. Repeat cutting horizotally to the within 1″ of the other side.
Open the roast carefully so it lies flat. It doesn’t have to be perfect… you are going to stuff it and then tie it all up with kitchen twine.
Spread your leftover dressing down the center of the length of the roast. You can pile on as much as you can until the edges just meet when you fold them over again.
Roll it up so the two outside edges meet as closely as possible. Now tie all your kitchen twines tightly. The roast will shrink as it cooks so tie over-thight as opposed to loosely.
If you still have leftover stuffing you may want to consider making this Leftover Stuffing Breakfast Casserole.
Wine Pairing for Stuffed Pork Loin
If you enjoyed your Thanksgiving wine then revisit it with this! Otherwise a full-bodied Chardonnay, Chenin Blanc or a White Grenache would go nicely.
On the red spectrum think Pinot Noir or Beaujolais.
Stuffed Pork Loin With Leftover Stuffing
- Kitchen twine
- 3 lb pork loin roast boneless
- salt and pepper for seasoning
- 1.5 cups Brioche Stuffing or whatever leftover stuffing you have See Note 1.
- Preheat oven to 350°. Prepare a rack for the bottom for the roast to sit on. (Optional)
- Take kitchen twine and wrap it around the roast with about 2" to spare plus enough extra to easily tie a knot. Be generous here, the roast will be a bit bigger when stuffed. Cut enough lengths to be able to tie wone every inch or 1 1/2" the length of the roast. Lay the lengths out on you work surface so they will be perpindicular to the length of your roast.
- Trim fat cap partially if desired. Lay the roast on your work surface on the kitchen twine, fat cap down. Make a lengthwise slice in the center of the roast, down through half the diameter. Turn knife 90 ° and cut through center of the roast (parallel to your work surface) to within 1" of the outer edge. Repeat making a similar slice to the oppposite outer edge. Err on the side of caution – you do not want to slice all the way through the side of the roast.
- Spread the two sides you just made out so the roast lays flat. Mound your dressing in the center down the length of the roast. Amount is forgiving. Use as much as you have or enough so that when you pull the sides of the roast up the meet snugly.
- Start tying the twine tightly. The roast will shrink when it cooks.
- Roast 15 minutes per pound or until internal temperature between 145° and 160° degrees.
- Allow roast to sit three minutes before slicing and serving.