This recipe for Paleo Stuffed Pork Loin Roast is easy enough to do on a weeknight, but special enough for a special holiday table.
Traditionally, pork loin is stuffed with bread stuffing, but I’ve kept this Paleo Stuffed Pork Loin Roast super flavorful with a mixture of dried tart cherries, sweet dried apricots, tender walnuts, and earthy sage. With a basic technique, you’ll butterfly the pork loin to flatten the meat and make it perfect for stuffing and rolling. Pounding the meat so it’s uniformly flat after you’ve cut it will make rolling the meat easier.
Since pork loin is a very lean cut of meat, I recommend cooking it with the fat side up to help keep it moist. You could even serve it with a simple Paleo herb gravy (like this one from Nom Nom Paleo) for extra credit points. Remember to ask your butcher for some twine when you buy your roast—most will be happy to give you a small amount on the house.
When I got my four pound roast home, I discovered it was actually two smaller pieces tied together by the butcher (oops!). I just rolled with it and did two roasts that were smaller.
Here’s how to make your Paleo Stuffed Pork Loin Roast…
Paleo Stuffed Pork Loin Roast Recipe
Make this delicious Paleo Stuffed Pork Loin, filled with dried fruit, nuts and herbs, for your holiday table!
- 4 lb 1814 g pork loin roast
- 1 c 100 g chopped walnuts
- 1/2 c 100 g dried apricots*, chopped
- 1/2 c 75 g tart dried cherries*
- 15 fresh sage leaves roughly chopped
- 2 tsp 14 g fine sea salt
- 1 tsp 5 g ground black pepper
- Preheat the oven to 375F (191C). Line a baking sheet with foil or parchment paper.
- Prepare the pork loin roast by butterflying or cutting it in a roll fashion. Here’s how to cut it in a roll so the meat looks beautiful and spiraled when you cut into it. You may want to pound the meat so it’s uniformly flat. Set it aside and prepare the filling.
- In a small bowl, mix the walnuts, dried apricots, dried cherries and sage.
- With the meat lying open, sprinkle about half the salt and pepper on the inside. Now, place the filling on the meat in one layer. You’ll want to stay away from the edges so the filling won’t fall out when you roll it.
- Starting with the thinnest end toward you, roll the meat up carefully. Place the rolled edge down and the fat up. Wrap butcher’s twine around the roast every few inches so it doesn’t open up during roasting.
- Roast the pork for approximately 40-50 minutes or until a thermometer inserted into the meat reads 145F (63C). Allow the roast to cool for about 10 minutes, then slice it into rounds with a sharp knife.