Stuffed Pork Loin

Here is a holiday meal that I believe is a wonderful change from turkey or ham. I decided to give this recipe a trial run (sorry holiday guests!) for my Christmas dinner. I figured it would make holiday cooking a bit easier as I could prepare the roast for cooking a day or two ahead, vacuum seal, and refrigerate it. Then on Christmas Day, I could cook it in a sous vide water bath and once done, it would only need to be seared before serving. The pinwheel slices are festive and special, especially when paired with this Balsamic Rosemary Cranberry Sauce. Is it a little bit more work than the average meal? Sure… but aren’t you and your family/guests worth that effort. This dish will be the hit of the meal – different and delicious – and you will be the happy host! Happy holidays!

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Stuffed Pork Loin

Prep time: 30 mins

Cook time: 6 hours 15 mins

Total time: 6 hours 45 mins

Serves: 2

Ingredients

2 lb. pork loin roast
2 oz bacon, chopped (2 - 3 slices)
½ apple, peeled and finely chopped (approximately 4 oz)
1 shallot, finely chopped
1 clove garlic, minced
1 tbsp chopped fresh rosemary
¼ cup chopped pecans
¼ cup dried cranberries
kosher salt
Freshly ground black pepper
2 tbsp dijon mustard

Instructions

Set up the sous vide water bath to 145 degrees F.

Prepare the stuffing

In a large skillet over Medium heat, cook bacon until medium crisp, approximately 5 minutes.
Add ½ the apples and shallots to skillet and cook until softened, 4 to 5 minutes.
After 2 - 3 minutes of cooking the apples, add the remaining apples.
Add garlic and cook until fragrant, about 1 minute.
Stir in pecans, cranberries, and rosemary.
Season with salt and pepper.
Remove from heat and set aside to cool.

Butterfly pork loin

Using a long sharp knife, place roast fat side up, with short end toward you.
Position knife ¾” from bottom of roast; cut into 1” toward center of pork.
Lift up top portion of roast and continue making shallow horizontal cuts deeper into roast, unrolling the top as you cut. Keep the knife parallel to the cutting board to maintain the same thickness until roast unrolls to form a rectangle.

Roll the roast

Season pork generously with salt and pepper.
Top all over with filling.
Roll up pork loin and tightly secure with kitchen twine.
Rub with mustard.
Place in vacuum or recloseable bag and vacuum seal with vacuum sealer or using the water displacement method.
Place in prepared water bath for 6 hours.

Finishing

Finishing (Broil or Sear)
Position a rack in the middle of the oven and turn on the broiler OR heat a large skillet over Medium-High heat. Add canola oil to the center of pan.
Remove roast from water bath and vacuum bag.
Retain the juices to flavor gravy, if desired.
Place roast in a roasting pan on a rack and broil to brown the top, approximately 5 minutes per side OR sear the roast in the hot pan, rotating the roast to brown all sides.
Let roast rest 5 minutes before removing the twine and slicing.

Notes

The pork loin roast can be prepared in an oven if you do not wish to cook it sous vide. Simply roast in a 350 degree F oven for 1½ to 2 hours or until the internal temperature is 155 degrees F.

Set up the sous vide water bath to 145 degrees F.

Prepare the stuffing

In a large skillet over Medium heat, cook bacon until medium crisp, approximately 5 minutes. Add 1/2 the apples and shallots to skillet and cook until softened, 4 to 5 minutes.

After 2 – 3 minutes of cooking the apples, add the remaining apples. Add garlic and cook until fragrant, about 1 minute. Stir in pecans, cranberries, and rosemary.

Season with salt and pepper. Remove from heat and set aside to cool.

Butterfly pork loin
Using a long sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top portion of roast and continue making shallow horizontal cuts deeper into roast, unrolling the top as you cut. Keep the knife parallel to the cutting board to maintain the same thickness until roast unrolls to form a rectangle.

Roll the roast
Season pork generously with salt and pepper. Top all over with filling.

Roll up pork loin and tightly secure with kitchen twine.

Rub with mustard. Place in vacuum or recloseable bag with a few rosemary leaves and vacuum seal with vacuum sealer or using the water displacement method.

Place in prepared water bath for 4 hours.

Finishing (Broil or Sear)
Position a rack in the middle of the oven and turn on the broiler OR heat a large skillet over Medium-High heat. Add canola oil to the center of pan. Remove roast from water bath and vacuum bag. Retain the juices to flavor gravy, if desired. Place roast in a roasting pan on a rack and broil to brown the top, approximately 5 minutes per side OR sear the roast in the hot pan, rotating the roast to brown all sides. Let roast rest 5 minutes before removing the twine and slicing.