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Stuffed Pork Roast

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“My mother gave me this recipe from Southern Living Magazine, many years ago, when I was looking for something different for Christmas Dinner.”
3hrs 15mins

Ingredients Nutrition


  1. Buy a boneless, rolled pork loin.
  2. Rolled pork loin comes in two pieces.
  3. Cut each one lengthwise to, but not through, the other side.
  4. Open the meat like a book and pound to 1/2 inch thickness.
  5. Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
  6. To prepare stuffing:
  7. Cook sausage until slightly pink; drain well and pat dry with paper towels.
  8. Combine sausage and the next 9 ingredients; set aside.
  9. Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
  10. Place one piece of meat on strings, with strings crossing under meat horizontally.
  11. Spoon stuffing mixture evenly down center of one piece of meat.
  12. Top with remaining pork rectangle.
  13. Tie securely with the string at 2 inch intervals, securing sides together.
  14. Trim loose ends of string.
  15. Place roast on a greased rack in a shallow roasting pan.
  16. Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
  17. Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
  18. Combine cherry preserves and orange marmalade; stir well.
  19. Brush roast with preserve mixture.
  20. Bake an additional one hour or until thermometer registers 160 degrees, basting often.
  21. Allow approximately 30-35 minutes per pound.

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