This pork roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. This impressive roast meal is easier to make than you think, but is a real show stopper!
Roast pork really is one of life’s greatest pleasures! Succulent, juicy and packed full of flavor with a deliciously crispy skin. This recipe for pork roulade elevates the pork even more!
How To Make Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
Adjust the oven rack to the lower-middle position and heat oven to 325°Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
Butterfly the pork loin roast or ask your butcher to do this for you.
Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
To make the stuffing
In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
To prep the pork roulade
Remove the pork from the bag and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area.
Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it, on all sides, with kosher salt and black pepper.
To cook the pork roulade
Heat the large skillet over medium heat and add 2 tablespoons oil.
Place the roast in the skillet and brown on all sides (about 3 minutes per side).
Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet.
Roast the pork roulade for 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
Enjoy!
What is Pork Roulade?
Pork roulade is a pork loin joint that is rolled with a stuffing mixture and then roasted. It’s an impressive centerpiece for a dinner party or family meal and can easily be served as alternative Thanksgiving, Christmas or Easter meal. It is wonderfully flavorsome with a crispy outside with juicy and succulent meat.
How to Stuff and Cut a Loin of Pork
When you buy your pork loin, you will need to butterfly it ready to roll, if you can’t do this be sure to ask your butcher. Spread the stuffing evenly on top of the pork and then roll it up tightly. Tie the pork with kitchen twine to secure it. To see how to stuff and cut a pork loin, check out this video.
What is the filling in this pork roulade recipe?
The stuffing that the pork wraps is made of a mixture of sausage, bacon, apple, celery and herbs. The flavors of the stuffing permeate the meat, resulting in a rich and delicious meat dish. It doesn’t take much time of effort to make your own stuffing for this dish, but if you are in a real fix, you could use shop bought.
What do you serve with pork roulade?
This main dish should be served with all of your usual trimmings that you would find with a traditional roast like this. Here are my top recommendations for tasty sides to go with a roast dinner:
Best Herb Roasted Potatoes (Simple Seasoned Potatoes)
Cheesy Crispy Baked Green Beans
Make Ahead Turkey Gravy Recipe (EASY Gravy Recipe)
Cheesy Mashed Cauliflower Recipe (Cauliflower Mash)
Any leftovers are best served in a sandwich for lunch the next day…Yum!
Top Tips to Make Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
- Use local pork that is reared outside if you can.
- If you are bot comfortable with preparing the pork, be sure to get your butcher to butterfly it for you.
- Seer the roulade in a skillet before placing in the oven, this helps the outside get really nice and crispy and helps keep the juices in.
- Let the pork rest for at least 10 minutes, if not longer, before carving and serving.
Be sure to check out these other delicious pork recipes!
Orange Cranberry Pork Loin Roast Recipe (Roasted Pork)
Crockpot BBQ Pork Sandwich (Slow Cooker BBQ Pork)
Sangria Pork Carnitas Recipe (Slow Cooker Pork Carnitas)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 people
Calories: 562kcal
This pork roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. This impressive roast meal is easier to make than you think, but is a real show stopper!
- 1 3-pound boneless pork loin roast with fat cap
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 pound bulk pork or Italian sausage
- 4 slices bacon cut into ¼” slices
- 1 yellow onion diced
- 1 stalk celery chopped
- 1 Granny Smith apple peeled and diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 slices hearty white bread torn into pieces
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ¾ cup chicken broth or stock
Adjust the oven rack to the lower-middle position and heat oven to 325°Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
Butterfly the pork loin roast or ask your butcher to do this for you.
Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
Remove the pork from the bag and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area.
Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it, on all sides, with kosher salt and black pepper.
Heat the large skillet over medium heat and add 2 tablespoons oil.
Place the roast in the skillet and brown on all sides (about 3 minutes per side).
Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet.
Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
Enjoy!
Adapted from Melissa d’Arabian, Food Network & Cook’s Country
Calories: 562kcal | Carbohydrates: 9g | Protein: 49g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 165mg | Sodium: 1123mg | Potassium: 884mg | Fiber: 1g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg
