Stuffed Pork Loin With Leftover Stuffing

5 from 1 vote

What better way to use up leftover stuffing?

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 954kcal

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 ½" 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.

Note 1: If you don't have leftover stuffing buy a box of stuffing mix, make it according to package instructions and use that to stuff the pork loin.