Marcy’s Sunday Night Stuffed Pork Loin Roast

Preparation Time: 20 mins
Cooking Time: 1 hour 15 mins
Total Time: 1 hour 35 mins
Servings: 8 main course servings

1 boneless pork loin roast, about 2 1/2 lbs (1.25 kg)
3 cups (750 mL) Marcy's Gourmet Cranberry Orange Stuffing, prepared according to package instructions
2 tsp (10 mL) melted butter or vegetable oil
1/4 tsp (1 mL) each salt and black pepper

Preheat the oven to 325° F (160° C).Cut the roast open horizontally, almost all of the way through so that it opens like a book. Spread the prepared stuffing down the centre of the pork, piling high.

Bring halves of roast together and secure snugly with kitchen twine in several places. Press any loose stuffing back into the roast. Transfer roast to a rack set inside a large, shallow roasting pan. Brush butter over the outside of the roast and sprinkle evenly with salt and pepper.

Roast for 1 1/4 hours or until a meat thermometer inserted into the centre of the stuffing registers 165°F (74°C). Remove roast from oven. Loosely tent with foil and let stand for 10 minutes before carving.

Tip: To create a glossy, glazed roast, blend 1 tbsp (15 mL) each liquid honey and apple cider, apple juice or cranberry juice with a little minced onion. Baste roast with this glaze during the last half hour of cooking.

Variation: Mustard Crust Pork Roast: Prepare the roast for the oven as directed above. Blend the butter with 1/4 cup (50 mL) grainy Dijon mustard, the salt and the pepper. Stir in 2 tbsp (30 mL) chopped fresh parsley and spread evenly over pork before roasting.