Stuffed Roast Pork

Makes 16 servings

Preparation Time: 20 min
Cooking Time: 110 min

This was one of our taste panel's favorite recipes. It may look time-consuming, but it is easier than you think and is certainly worth the effort.


eggs, beaten
clove garlic, finely chopped
1 lb spinach, cooked and chopped 500 g
12 oz mild Italian sausage, casings removed 375 g
1 cup slivered almonds, toasted (see tip) 250 mL
1/2 cup dry bread crumbs 125 mL
1 tbsp chopped fresh parsley 15 mL
1 tbsp dried French onion soup mix 15 mL
1/2 tsp dried thyme 2 mL
pinch freshly ground black pepper pinch
3 1/2 to 4 lb boneless pork loin roast 1.75 to 2 kg
1/2 clove garlic, chopped 1/2
1 tsp vegetable oil 5 mL
1 cup red currant jelly, melted 250 mL
  Additional red currant jelly  
  • Resting time: 10 to 15 minutes
  • Preheat oven to 400°F (200°C)
  • Roasting pan with rack


Step 1
Prepare the stuffing: In a large bowl, combine eggs, garlic, spinach, sausage, almonds, bread crumbs, parsley, onion soup mix, thyme and pepper. Set aside.

Step 2
Place pork loin roast fat side down and, starting at the thickest edge, slice horizontally through the meat, stopping 1 inch (2.5 cm) from the other side of the roast, so that it will open like a book. Lightly pound the butterflied roast. Remove any fat thicker than 1⁄4 inch (0.5 cm) from outside of roast.

Step 3
Spread stuffing mixture evenly on cut side of roast. Starting at the long side, roll up jelly-roll style and tie securely with string. Place seam side down on rack in roasting pan. Combine garlic, oil and thyme and rub on roast.

Step 4
Roast in preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and roast for 70 minutes. Baste pork with red currant jelly and roast for about 20 minutes or until juices run clear when pork is pierced and it has reached an internal temperature of 160°F (71°C). Remove from oven and let rest, tented with foil, for 10 to 15 minutes before carving. (This allows the juices to redistribute and provides a much moister roast.)

Step 5
Slice roast and serve with additional red currant jelly.


If you would like to make a smaller amount, the recipe can be cut in half.
To save you time and effort, your butcher can butterfly the pork loin roast for you.
Toast almonds in a dry skillet over medium heat until lightly browned and fragrant, about 3 minutes.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 316
Fat / Lipides 12.6 g
Saturated / saturés 3.3 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 95 mg
Sodium / Sodium 284 mg
Carbohydrates / Glucides 20.2 g
Fiber / Fibres 1.8 g
Sugars / Sucres 9.2 g
Protein Protéines 30.6
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin A, thiamine, niacin, vitamin B12, magnesium and zinc
High in: Iron, riboflavin, vitamin B6 and folate
Diabetes Food Choice Values
1 Carbohydrate
3 1⁄2 Meat & Alternatives
Planned Extras
Make the big batch and serve the remainder with Roasted Beet, Walnut and Arugula Salad for another dinner or lunch.
Judy Jenkins, Dietitian, NS