How to Cook a Stuffed Pork Sirloin Roast
A stuffed pork sirloin roast makes an elegant meal that takes a little extra time to prepare than a standard roast. The stuffing in these roasts varies from the traditional bread-based stuffing with apple and sage or Mediterranean seasonings with wild rice for a variation. Regardless of the type of stuffing you use, it's a good idea to prepare an extra amount to serve alongside the meal, since only a small amount of stuffing will fit into the roast itself. Does this Spark an idea?
Instructions
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Purchase a pork sirloin roast from market and ask the butcher to "butterfly" the meat for you in preparation for stuffing. If that option is not available, simply lay the loin on the cutting board and slice a 1-inch deep cut from one end of the loin to the other, opening the loin like a book. Do not slice all the way through the meat.
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Prepare stuffing according to a favorite recipe or use a premade stuffing mix from the supermarket. Lay the stuffing down on one side of the roast in even spoonfuls and flatten out down the length of the meat, leaving 1/2-inch of space at the edges. Do not overstuff the pork or the stuffing will fall out of the loin during cooking and will not present well when it comes time to serve.
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Preheat the oven to 325 degrees Fahrenheit.
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Fold the empty side of the loin over the stuffed side and tie cooking twine in 2-inch intervals down the length of the roast. Cooking twine won't burn in the oven, so make sure you use only this type of twine for tying.
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Rub a small amount of olive oil and any desired seasonings such as salt and pepper, minced garlic and mustard on the outside of the pork loin. Place it in a roasting pan and put the roast uncovered into the oven and cook for about 2 to 2-1/2 hours, depending on the size of the roast.
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Cook the pork until the internal temperature of the roast reaches 155 degrees Fahrenheit. Test the pork by inserting the probe end of a kitchen thermometer into the center of the roast. Pull the roast out of the oven when it reaches 155 degrees and let it rest for 5 to 10 minutes before carving and serving. The resting time keeps the roast moist and tender by allowing the pork's juices to redistribute to the surface of the roast. The roast will also cook internally for several minutes outside the oven, bringing the temperature up to a safe eating range of 160 degrees, while reducing the chance of overcooking and drying the meat out in the oven.
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Tips & Warnings
Baste the roast every 20 minutes to keep it tender by pulling the drippings out of the bottom of the pan and pouring over the roast. Add a 1/4 cup of juice, wine or broth to the bottom of the pan to add to the drippings.
References
Resources
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