Name: Christmas Stuffed Pork Roast
Ingredients: 1 (3-4 lb) pork loin, butterflied; Salt and pepper to taste; 2 tablespoons olive oil; 6 slices bacon, cooked and crumbled; 2 cups fresh spinach, chopped; 1/2 cup dried cranberries; 1/2 cup diced apple; 1 tablespoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; Salt and pepper to taste; 3 large sweet potatoes, peeled and diced; 2 tablespoons olive oil; 3 tablespoons maple syrup; 1 teaspoon smoked paprika; 1 teaspoon herbes de Provence; Salt and pepper to taste; Pan drippings; 2 tablespoons butter; 2 tablespoons flour; 1 cup chicken stock; 2 cloves roasted garlic, mashed; Salt and pepper to taste

Description

The Christmas Stuffed Pork Roast is a festive and flavorful centerpiece, ideal for holiday gatherings. Tender pork loin is stuffed with a delightful mix of bacon, spinach, cranberries, apples, and fresh herbs, then roasted to perfection. Paired with maple-glazed sweet potatoes and homemade gravy, this dish will elevate your Christmas feast and leave your guests impressed.

Ingredients

Units Scale

For the Pork Roast:

1 (3-4 lb) pork loin, butterflied
Salt and pepper to taste
2 tablespoons olive oil

For the Stuffing:

6 slices bacon, cooked and crumbled
2 cups fresh spinach, chopped
1/2 cup dried cranberries
1/2 cup diced apple
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons maple syrup
1 tablespoon Dijon mustard
Salt and pepper to taste

For the Maple-Glazed Sweet Potatoes:

3 large sweet potatoes, peeled and diced
2 tablespoons olive oil
3 tablespoons maple syrup
1 teaspoon smoked paprika
1 teaspoon herbes de Provence
Salt and pepper to taste

For the Gravy:

Pan drippings
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
2 cloves roasted garlic, mashed
Salt and pepper to taste

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Instructions

Prepare the Stuffing:

Sauté spinach in a skillet until wilted, then remove from heat.
In a bowl, mix spinach, bacon, cranberries, apple, rosemary, thyme, maple syrup, and Dijon mustard. Season with salt and pepper.

Prepare the Pork Roast:
3. Lay the butterflied pork loin flat and season both sides with salt and pepper.
4. Spread the stuffing evenly over the pork.
5. Roll the pork tightly and secure it with kitchen twine.
6. Sear the pork in olive oil over medium-high heat until browned on all sides.

Roast the Pork:
7. Preheat the oven to 375°F (190°C).
8. Place the seared pork in a roasting pan and bake for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
9. Let the roast rest for 15 minutes before slicing.

Prepare the Maple-Glazed Sweet Potatoes:
10. Toss diced sweet potatoes with olive oil, maple syrup, smoked paprika, herbes de Provence, salt, and pepper.
11. Spread on a baking sheet and roast alongside the pork until tender and caramelized, about 30 minutes.

Make the Gravy:
12. In a saucepan, melt butter and whisk in flour to form a roux.
13. Gradually add chicken stock and pan drippings, stirring constantly.
14. Mix in roasted garlic, and season with salt and pepper. Simmer until thickened.

Serve:
15. Slice the pork roast into medallions, revealing the colorful stuffing inside. Serve with sweet potatoes and gravy.