Published November 1, 2000.
We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.
Our past experiences with stuffed pork loin have been fraught with the same problems every time. First is the danger that the meat will become dry, tough, and overcooked by the time the stuffing is done. Second is a stuffing with dull flavor or poor texture. Third is a sloppy appearance and stuffing that oozes out from the ends of the roast during cooking, both the result of haphazard tying of the roast.
A stuffed pork loin worthy of the holiday table, with moist meat and flavorful stuffing in a cohesive finished dish.
Start with boneless pork loin roast and brine for flavor and texture. Butterfly the roast and then pound to even the thickness and increase the meat’s surface area to maximize the amount of stuffing we could use. Brush the tied roast with a sweet glaze that caramelizes in the oven, adding color, flavor, and moisture. For the stuffing, use fresh bread as a base and flavor with dried fruit, nuts, and herbs, and add eggs to bind the stuffing together. Prebake the stuffing before stuffing the roast to prevent overcooking (egg stuffings must be brought to a temperature of 160 degrees, at which point the pork would be dry and overcooked).
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