Ingredients
Stuffing:
-
3 tablespoons margarine
-
½ cup chopped onion
-
½ cup chopped mushrooms
-
2 stalks celery, chopped
-
3 cups torn day-old bread
-
salt and ground black pepper to taste
Pork:
-
1 (4 pound) boneless pork loin roast
-
1 tablespoon ground thyme
-
1 tablespoon herbes de Provence
-
¼ teaspoon garlic powder, or to taste
-
salt and ground black pepper to taste
Directions
-
Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
![Ingredients to make stuffed pork loin]()
Dotdash Meredith Food Studios
-
Make the stuffing: Melt margarine in a skillet over medium heat. Add onion, mushrooms, and celery; cook and stir until tender, about 12 minutes.
![A small pan of chopped mushroom, celery, and onion cooking down in margarine]()
Dotdash Meredith Food Studios
-
Transfer vegetables to a bowl. Add bread, stir until moistened, and season with salt and pepper.
![A bowl of torn bread mixed with cooked chopped mushroom, onion, and celery]()
Dotdash Meredith Food Studios
-
Make the pork: Cut pork loin in half lengthwise almost all the way through, starting at the top and stopping at the last inch at the bottom. Leave the bottom inch uncut and open pork like a book.
![A cutting board with a sliced, flat piece of pork loin]()
Dotdash Meredith Food Studios
-
Cover with plastic wrap and lightly pound with a meat mallet to flatten. Remove and discard plastic wrap.
![A piece of pounded, sliced pork loin on a cutting board, covered with a piece of plastic wrap]()
Dotdash Meredith Food Studios
-
Spoon stuffing onto flattened pork loin.
![A pounded pork loin on a cutting board, topped with bread filling]()
Dotdash Meredith Food Studios
-
Roll meat over stuffing and secure in three places with kitchen twine.
![A cutting board with a rolled pork loin, tied with kitchen in three places]()
Dotdash Meredith Food Studios
-
Place tied loin into a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Pour about 3 tablespoons water into the pan around the roast.
![A stuffed pork loin topped with herbs, set in a roasting pan]()
Dotdash Meredith Food Studios
-
Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Remove from the oven and let rest for 15 minutes before untying and slicing.
![A roasted stuffed pork loin in a roasting pan, set on a wire rack]()
Dotdash Meredith Food Studios
Recipe Tip
You can make a mushroom sauce with the drippings if desired. Combine the drippings with a package of prepared pork gravy and about 2 tablespoons of flour in a small pot. Stir in one can of condensed mushroom soup, bring to a boil, and whisk until thick and smooth.
Nutrition Facts (per serving)
| 264 | Calories |
| 17g | Fat |
| 4g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 5g | 27% |
| Cholesterol 71mg | 24% |
| Sodium 129mg | 6% |
| Total Carbohydrate 4g | 2% |
| Dietary Fiber 0g | 1% |
| Protein 23g | 46% |
| Vitamin C 1mg | 2% |
| Calcium 39mg | 3% |
| Iron 2mg | 8% |
| Potassium 441mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
