For a richer flavor, consider using toasted walnuts in the stuffing. If you don't have fresh rosemary, you can substitute 1 teaspoon of dried rosemary. Make sure to use a non-reactive bowl (glass or stainless steel) for brining to avoid any unwanted chemical reactions. Adjust the amount of goat cheese in the stuffing to your liking. You can also substitute it with Parmesan cheese or another cheese of your choice. Ensure the pork is cooked to a safe internal temperature of 145-150°F for optimal flavor and texture.
Brined and Stuffed Pork Loin Roast
-
PREP TIME15 mins
-
COOK TIME1 hrs 20 mins
-
TOTAL TIME14 hrs 5 mins
-
SERVING10 People
-
VIEWS51
Elevate your pork roast game with this brined and stuffed masterpiece. The brine infuses the pork with incredible moisture and flavor, while the savory-sweet apple-walnut stuffing adds a delightful textural contrast. Serve with a side of homemade applesauce for a truly unforgettable meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate15 g
-
Cholesterol107 mg
-
Fiber1 g
-
Protein32 g
-
Saturated Fat7 g
-
Sodium93 mg
-
Sugar12 g
-
Fat24 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Brine: In a saucepan, combine water, salt, and brown sugar. Stir until dissolved. Add bay leaves, rosemary, black pepper, and thyme. Bring to a boil, then reduce heat and simmer for 5 minutes. Allow the brine to cool completely to room temperature. (Prep time: 15 minutes)
02
StepBrine the Pork: Place the pork loin roast in a large, non-reactive bowl. Pour the cooled brine over the pork, ensuring it's fully submerged. Cover and refrigerate for 12 to 24 hours. (Marinating time: 12-24 hours)
03
StepPrepare the Stuffing: Heat olive oil in a skillet over medium heat. Add chopped apple and minced shallots and cook until the shallots are softened, about 5 minutes. Remove from heat and let cool slightly. Mix in chopped spinach, walnuts, egg, and goat cheese. Season generously with salt and pepper. (Prep time: 20 minutes)
04
StepPreheat Oven: Preheat oven to 400 degrees F (200 degrees C).
05
StepStuff and Roast the Pork: Remove the pork from the brine and discard the brine. Cut the roast lengthwise down the center, stopping about 1 1/2 inches from the bottom to create a 'book' shape. Open the roast and evenly spread the apple stuffing over one side. Fold the other half of the pork over the stuffing. Tie the roast closed in 4 or 5 places with kitchen twine to secure the filling. Place the roast on a rack in a roasting pan. (Prep time: 15 minutes)
06
StepRoast: Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing registers 145 to 150 degrees F (63 degrees C to 65 degrees C), approximately 1 hour and 15 minutes. (Cook time: 1 hour 15 minutes)
07
StepRest and Serve: Remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. (Rest time: 10-15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Bennie Mayert
May 25, 2025Very delicious and easy to make!
Nicholas Lowe
May 22, 2025The goat cheese adds a nice tanginess to the stuffing. I highly recommend including it.
Dallas Crist
May 3, 2025I was a little intimidated to try this recipe at first, but it was surprisingly easy to follow. The brining step is key – don't skip it!
Mohamed Hodkiewiczbraun
Apr 21, 2025Next time I'll try adding some dried cranberries to the stuffing for extra flavor.
Jaydon Stehr
Feb 10, 2025I substituted pecans for the walnuts because that's what I had on hand, and it was still delicious. This recipe is very versatile.
Moriah Ondricka
Feb 2, 2025The leftovers are great for sandwiches the next day!
Micah Lubowitz
Dec 13, 2024My husband said this was the best pork loin he's ever had! Thank you for sharing this wonderful recipe.
Judge Torp
Dec 6, 2024This recipe is amazing! The pork was so moist and flavorful, and the stuffing was the perfect complement. My family loved it!
Yazmin Weissnat
Nov 14, 2024I made this for a dinner party, and everyone raved about it. The presentation is beautiful, and the taste is even better.
Myrna Koss
Nov 3, 2024I used a digital thermometer and pulled the roast out when it hit 145F. Perfect!