This Roasted Stuffed Pork Loin isn’t your average mid-week dinner. No, this is a show stopper and I’ll show you how easy it really is to make, too. Great for a special occasion, Sunday dinner or your holiday dinner table.
This Roasted Stuffed Pork Loin gets brined, butterflied, layered with prosciutto and broccoli rabe then rolled, tied and roasted to tender perfection.
I served this with some fresh cranberry orange sauce and you have the perfect dinner. Sound tasty?
First I brined the pork loin overnight to make sure it was super moist and packed with flavor as it slow roasts. The brine included spices like juniper berries, cardamom and allspice.
Next day it was time to butterfly the pork loin from a rounded shape out to a flat rectangle. This might seem intimidating to some, but all you need is a sharp knife and a steady hand. I have a video to show you how below as well.
Cut down but not through on one long side of the pork loin, about 3/4″ from edge and down through to 3/4″ . Now with knife parallel to cutting board, continue slicing lengthwise, rolling loin in other hand like you’re unrolling a scroll.
To stuff this, I used broccoli rabe that I toss with olive oil, garlic and red pepper flakes after a quick boil and blanch in ice water to keep the bright green color. A rough chop and it gets layered on top of prosciutto.
If you like you can quickly sauté the broccoli rabe in the olive oil with garlic and red pepper flakes, then rough chop in lieu of the blanching process. You could also use broccolini if broccoli rabe is not available.
Working from a short end, roll up and secure with kitchen twine every 2 inches.
Brown it in some olive oil on all sides and in a roasting pan it goes on top of sliced onion, chicken stock and white wine.
Covered with aluminum foil, this stays nice and moist as it roasts. Like a pork sauna!
During the last 15 minutes of roasting I take the foil off and baste it with pan drippings and some balsamic syrup. This helps develop that beautiful rich, brown exterior and amazing flavors.
We’re looking for a super moist pork loin with an internal temperature of 150°F. After roasting I allow it to rest for 20 minutes and keep it lightly covered with the foil. Either use the pan drippings to pour on the slices at serving or put in a blender to purée and thicken, then use. I also made a quick cranberry sauce flavored with orange to serve alongside with some mashed potatoes. Prepare to be impressed.
Roasted Stuffed Pork Loin
- 3 lb pork loin trimmed
- 1/3 cup salt
- 1/3 cup sugar
- 12 juniper berries
- 12 allspice berries
- 12 cardamom pods
- 1 tbsp black peppercorns
- 3 bay leaves
- 1 bunch broccoli rabe trimmed (See Note 2)
- 3 tbsp olive oil divided
- 1 tsp salt divided
- 1/8 tsp crushed red pepper
- 3 garlic cloves minced
- 4 oz very thinly sliced prosciutto
- 2 yellow onions medium and sliced
- 2 cups chicken stock
- 1/4 cup dry white wine
- 1/4 cup balsamic syrup
Cranberry Orange Sauce
- 16 oz cranberries
- 1 cup water
- 1 cup sugar
- 2 tsp orange extract
- In a sauce pan bring 2 cups of water to the boil. Add the salt and sugar, stirring to dissolve. Add the spices and boil for 3 minutes. Remove from heat and add 4 cups of cold water. Allow to come to room temperature. Place pork loin in a container large enough to accommodate with brining liquid (See Note 1). Seal and refrigerate fro at least 8 hours.
- Cook broccoli rabe in heavily salted boiling water for 3 minutes. Plunge into an ice bath for 1 minute. Drain well. Wrap broccoli rabe in paper towels and squeeze dry. Chop rabe into 1 1/2-inch pieces.
- Place in bowl with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic; stir well (See Note 2).
- Preheat oven to 375°F. To butterfly the pork loin: Use a sharpened knife. Cut down but not through on one long side of the pork loin, about 3/4" from edge and down through to 3/4". Now with knife parallel to cutting board, continue slicing lengthwise, rolling loin in other hand like you're unrolling a scroll.
- Arrange prosciutto in layer to cover top of butterflied pork loin. Spread broccoli rabe mixture on top, leaving a 1-inch border. Working from a short end, roll up and secure with kitchen twine every 2 inches.
- In a large skillet, brown it in olive oil on all sides. Place in a roasting pan on top of sliced onion, chicken stock and white wine.
- Cover with aluminum foil and roast at 375°F for 45 minutes (See Note 3). Remove foil and continue roasting for 15 minutes, basting with pan drippings and balsamic syrup.
- In a sauce pan bring the water, sugar and cranberries to a boil. Reduce heat and add the orange extract. Stir often and allow to break down and thicken on low heat for 15 minutes. Set aside.
- We're looking for a super moist pork loin with an internal temperature of 150°F. After roasting, allow it to rest for 20 minutes and keep it lightly covered with the foil. Either use the pan drippings to pour on the slices at serving or put all pan drippings and onions in a blender to purée and thicken as a sauce.
- Serve with cranberry orange sauce.
- I use a 6 quart plastic storage container or use a 2 gallon re-sealable plastic bag.
- If you like you can quickly sauté the broccoli rabe in the olive oil with garlic and red pepper flakes, then rough chop in lieu of the blanching process. Also, you could easily substitute broccolini if broccoli rabe is not available.
- For the pork loin at 375°F it's 20 minutes per pound or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes.