Roasted Pork Loin with Sage and Dried Berry Stuffing

Elevate your dinner table with this impressive Roasted Pork Loin with Sage and Dried Berry Stuffing, a showcase of indulgent flavors and stunning presentation. Tender, juicy pork loin is butterflied and rolled around a savory-sweet stuffing featuring fresh sage, aromatic garlic, and a luscious blend of dried cranberries and cherries. A buttery sauté of onion, celery, and herbs adds depth, while panko breadcrumbs bring a light, satisfying texture. Roasted to perfection and tied with precision, this dish boasts a golden exterior with a beautifully moist interior. Perfect for holiday gatherings or special occasions, this centerpiece pairs beautifully with roasted vegetables or a crisp green salad. Whether you're hosting family or impressing dinner guests, this elegant stuffed pork loin recipe is sure to be a memorable hit.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 pounds Pork loin
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 2 stalks Celery, finely chopped
• 2 tablespoons Fresh sage leaves, chopped
• 3 cloves Garlic, minced
• 1 cup Dried cranberries
• 1 cup Dried cherries
• 1.5 cups Panko breadcrumbs
• 0.5 cup Chicken broth
• 2 tablespoons Fresh parsley, chopped
• 1 roll Cooking twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the pork loin on a cutting board. Using a sharp knife, carefully butterfly the pork loin by slicing it horizontally down the center, stopping about 1/2 inch from the bottom. Open the pork loin like a book and flatten it gently with your hands.

Step 3

Season the inside of the pork loin with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set it aside.

Step 4

In a large skillet, heat the butter over medium heat. Add the chopped onion and celery, and sauté for 5 minutes until softened.

Step 5

Stir in the garlic and chopped sage, cooking for an additional minute until fragrant.

Step 6

Add the dried cranberries and dried cherries to the skillet and cook for another 2 minutes.

Step 7

Mix in the panko breadcrumbs and chicken broth. Stir until the mixture is moist but not soggy. Remove from heat and stir in the parsley. Let the stuffing cool slightly.

Step 8

Spread the stuffing evenly onto the butterflied pork loin, leaving a 1-inch border around the edges.

Step 9

Carefully roll the pork loin tightly, starting from one long side, to enclose the stuffing. Use cooking twine to tie the pork loin at 1 to 2-inch intervals to secure the roll.

Step 10

Rub the outside of the pork loin with olive oil and season with the remaining salt and black pepper.

Step 11

Place the pork loin on a rack in a roasting pan. Roast in the preheated oven for 60-70 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).

Step 12

Remove the pork loin from the oven and tent it loosely with aluminum foil. Allow it to rest for 10 minutes before slicing.

Step 13

Carefully remove the twine, slice the pork loin into 1-inch thick rounds, and serve warm.

Nutrition Facts

Serving size	(2209.7g)

Amount per serving	% Daily Value*
Calories	4864.0

Total Fat 257.9g	0%
Saturated Fat 93.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1168.0mg	0%
Sodium 6480.8mg	0%
Total Carbohydrate 226.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 145.2g
Protein 383.2g	0%

Vitamin D 0IU	0%
Calcium 485.4mg	0%
Iron 19.0mg	0%
Potassium 6548.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 32.2%

Carbs: 19.0%