Herb-Crusted Stuffed Pork Roast




Serves 4

Once you get the hang of stuffing this pork roast, you will be cleaning out your fridge for variations every week.


Instead of apples, try pears - or even rehydrated apricots or soaked dates!


To roast this on a BBQ, sear the outside of the stuffed roast over high heat and then slow-cook indirectly (over one side of the BBQ turned off).




1 lb Pork Loin Center Roast
1 cup Fresh Parsley,Finely Chopped
3 tbsp Fresh Thyme,Leaves Only
2 tbsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Chicken Or Vegetable Stock


1 1/2 cup Croutons
1 tbsp Olive Oil
1 Apple,Finely Diced
1/2 Onion,Finely Diced
1/4 tsp Dried Sage
2 tbsp Fresh Thyme,Leaves Only
Salt & Pepper,To Taste
1/4 cup White Wine
1/2 cup Chicken Or Vegetable Stock


  1. Prepare stuffing: In a small to medium-sized saucepan, saute onions, apple, herbs & spices in olive oil for 5 to 7 minutes.
  2. Add wine and chicken stock, bring to a simmer and cook until reduced to almost a dry state. (There should be only about 1 tbsp of liquid left in the pot.)
  3. Add croutons, stir and remove pot from heat. Allow to cool.
  4. Preheat oven to 375F.
  5. Using a long, sharp knife, cut a large slit in the center of the pork roast on BOTH sides. You are essentially trying to cut a hole through the center of the roast.
  6. Using your fingers, stretch the hole to create an opening of 1 1/2" to 2". Spoon the stuffing into the roast's center.
  7. In a small bowl, mix the parsley, thyme, mustard and salt and pepper. Smear onto the top of the roast and place the roast in a greased baking dish.
  8. Pour 1/2 cup of water or stock into the bottom of the dish. Cook the roast in the oven for 20-25 minutes or until the meat (not the stuffing) reaches just under the temperature of 160F. Allow the roast to rest before slicing.

Like this recipe? Why not try one of these as well?

braised pork belly

Braised Pork Belly


Greens & Pistachio Pesto

west african vegetable stew

West African Vegetable Stew







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