(Family Features) If this year’s holiday menu is in need of an upgrade, look no further than the main course. A twist on tradition may be all that’s necessary to take seasonal meals up a level for a fresh way to savor the season and celebration.
Pork can become your family’s new festive favorite with this showstopping Stuffed Boneless Pork Loin Roast at the center of the feast. Fragrant stuffing made from aromatic veggies, bread, sage, rosemary and apples turns a simple pork loin into a dazzling dish that’s sure to wow loved ones.
This roast is perfectly suited for a holiday gathering with Coleman All-Natural Meat’s humane-certified Boneless Center Cut Pork Butt Roast. With a leading legacy as an all-natural meat provider since 1875, it’s celebrating its 150-year anniversary this season.
The milestone celebrates and recognizes a family heritage and commitment to all-natural, humanely raised meats sourced from American farmers, raised with no antibiotics ever, no added hormones and fed an all-vegetarian diet.
A delicious, extravagant way to upgrade your family’s main course this season, you just might’ve found a new favorite way to ring in the holidays with a tender, juicy, effortlessly sliced roast. Find more holiday recipe ideas by visiting ColemanNatural.com.
Prep time: 40 minutes
Cook time: 95 minutes
Servings: 6
- 1 Coleman Natural boneless pork roast (3-4 pounds)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 2 large eggs
- 1/2 cup milk
- salt, to taste
- pepper, to taste
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 2 cups cubed fresh bread, crust removed
- 1 apple, diced
- gravy, for serving
- Preheat oven to 375 F.
- Butterfly roast.
- In large skillet over medium-high heat, heat oil and butter. Add celery, carrots and onions; cook until softened, about 5 minutes.
- While vegetables are cooking, whisk eggs; milk; salt, to taste; and pepper, to taste, until well combined. Mince sage and rosemary.
- In large bowl, combine bread, vegetable mixture, liquid ingredients, apples, sage and rosemary. Gently toss until bread absorbs most of the liquid.
- Cut three pieces of butcher’s twine about 4 inches longer than the longest side of butterflied roast. Lay string on cutting board horizontally and lay roast on top of string to cover.
- Place half of the stuffing mixture onto butterflied pork loin and press down firmly. Roll roast up and tie with butcher’s twine to hold it together, taking care not to tie too tightly, and press any stuffing that comes loose back into ends of roast.
- Place stuffed and tied roast, fat cap up, on rack over baking sheet. Season liberally with salt and pepper; roast until meat thermometer inserted into roast registers 140 F, 75-90 minutes.
- Place remaining stuffing in a small ovenproof casserole dish and cover with foil. After roasting 30 minutes, place extra stuffing in oven to cook alongside roast.
- Remove foil from extra stuffing and remove roast from oven. Let rest for 10 minutes then remove the extra stuffing from oven.
- Cut twine from roast and discard. Cut roast into six thick slices, taking care not to lose stuffing. Serve with extra stuffing and gravy.
