Select Category

Roasted Pork Loin With Stuffing

  • Print


  • 1 (3-5 pound) Boneless pork loin roast
  • 1 cup Italian-seasoned breadcrumbs
  • 3 tablespoons Butter or margarine, melted
  • 1/2 cup Onion, chopped
  • 1/2 cup Celery, chopped
  • 1/4 cup Pecans, chopped
  • 1/4 teaspoon Dried thyme
  • Salt, to taste
  • Black pepper, to taste


  1. Heat the oven to 325 F. Oil a roasting pan, or use cooking spray.
  2. Butterfly the pork roast. Slice it most of the way through on three sides so you can open it and lay it flat.
  3. Place plastic wrap over the butterflied pork and pound to flatten.
  4. In a bowl, combine all of the stuffing ingredients and mix well to combine.
  5. Spread stuffing on the butterflied pork and roll it up. If your pork ended up in two pieces, not a problem! Just spread stuffing on one piece and top with the second piece and then roll.
  6. Tie roast closed with kitchen twine or use skewers to secure. Place in your prepared pan and sprinkle with salt and pepper.
  7. Roast until a meat thermometer registers at least 160 F, about 1 1/2 to 2 hours.
  8. Let stand for 10 minutes before serving.


Recipe adapted from