Christmas Stuffed Pork Roast

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Holiday Centerpiece • Stuffed, Rolled & Roasted • Serves 6–10 • 

🎄 Merry Christmas, my sweet holiday cooks!

There’s nothing like the smell of rosemary and maple filling your home on Christmas morning. This Christmas Stuffed Pork Roast is that show-stopping centerpiece you want on your holiday table: savory bacon and herbs, bright apple and cranberries, a kiss of brandy and maple — all rolled into a golden, juicy pork roast and finished with a silky roasted-garlic gravy. It’s dramatic, comforting, and surprisingly forgiving — perfect for creating a holiday memory. ❄️✨

💛 Why You’ll Love This Roast

• Layers of festive flavor — sweet, savory, herbaceous, and bright.
• Elegant center-piece that’s comforting and family-friendly.
• Make-ahead friendly: prep the filling or roll the roast earlier in the day.
• Pairs beautifully with classic holiday sides and drinks.

🍽️ Perfect Pairings

• Garlic mashed potatoes or creamy gratin
• Roasted Brussels sprouts with balsamic
• Cranberry-orange relish
• Mulled cider or a crisp white wine

Quick Recipe Snapshot

Prep Time	~40 minutes (plus marinating if prepping ahead)
Cook Time	1 hour 15 minutes (roasting)
Total Time	~1 hour 55 minutes (includes rest)
Yields	6–10 servings (depending on slicing)

Ingredients

For the Filling

• 1 large shallot, finely diced
• 4 cups fresh spinach leaves, washed
• 6 cloves garlic, minced (plus 10 whole garlic cloves for roasting with the loin)
• 1 small apple (Honeycrisp), finely diced
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tbsp sea salt
• 2 tbsp brandy (optional but recommended)
• 5 slices thick-cut bacon
• 1 tbsp fresh thyme, leaves picked & chopped
• 2 tbsp maple syrup (Grade A dark preferred)
• 1 tbsp fresh rosemary, finely chopped
• 1 1/2 tbsp Dijon mustard (Grey Poupon recommended)
• 1/2 cup dried cranberries

For the Pork Roast

• 4 lb pork loin (center cut), butterflied and pounded to ~1/2-inch thickness
• 3 tbsp unsalted butter
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup chicken stock (low sodium)
• 2 tbsp avocado oil (for searing)
• Kitchen twine for tying

For the Gravy

• 1 cup chicken stock
• 1 1/2 tbsp plain flour
• 1 1/2 tbsp butter
• 1 cup strained drippings broth (from the pan)

For the Sweet Potatoes (side)

• 4 medium sweet potatoes, peeled and cut into 1-inch chunks
• 2 tbsp avocado oil
• 2 tbsp maple syrup
• 1 tsp smoked paprika
• 2 tsp herbes de Provence
• 1–1 1/2 tsp salt (to taste)
• 1 tsp garlic powder

Instructions

Step 1: Prepare the Filling

1. Preheat a large pan over medium heat (an oval pan works great to fit the pork later).
2. Add the diced bacon and render for a few minutes until it starts to crisp and release fat.
3. Add the finely diced shallot to the pan and cook until the shallot is soft and the bacon is fully crispy.
4. Add the fresh spinach and toss with the bacon until the spinach wilts.
5. Stir in the minced garlic and then add the brandy (if using). Cook together about 2 minutes until most liquids reduce.
6. Transfer this mixture to a large mixing bowl. Add the diced apple, dried cranberries, sea salt, black pepper, smoked paprika, Dijon mustard, maple syrup, chopped thyme, and chopped rosemary.
7. Mix thoroughly so the filling is evenly combined. Set aside to cool slightly while you prepare the pork.

Step 2: Prepare and Roll the Pork Loin

1. Lay the pork loin fat side down on a stable cutting board.
2. Using a sharp carving or chef’s knife, slice lengthwise parallel to the board, keeping about 1/3–1/4 inch thickness so you can open/flatten the loin like a book. Continue cutting and turning the roast until it is evenly butterflied.
3. Use a meat mallet to gently tenderize and flatten the pork to an even ~1/2-inch thickness.
4. Flip the pork so the fat side is up, season lightly with a pinch of salt (this helps the fat render), then flip back so the meat side is up.
5. Spread the prepared filling evenly over the surface of the pork, leaving a 1 1/2–2 inch seam closest to the top edge to help seal the roll.
6. Gently pat the filling into place, then roll the pork loin from the short end into a tight log, finishing with the fat side facing up.

Step 3: Tie and Brown the Loin

1. Secure the roast by tying kitchen twine around it at 1½–2 inch intervals. Tighten the twine so the roll holds its shape but not so tight that it squeezes out the filling.
2. Heat a large, ovenproof pan over medium-high with a drizzle of avocado oil (or use the pan you rendered the bacon in if suitable).
3. Place the rolled loin fat-side down and sear until golden brown (2–3 minutes). Turn and brown all sides so the roast has even color.
4. Add the 10 whole garlic cloves and the fresh herb sprigs (thyme + rosemary) to the pan around the roast. Pour in 1 cup chicken stock.
5. Allow the broth to come to a gentle simmer, then cover the pan with a lid or foil to keep moisture in for the oven roast.

Step 4: Roast the Pork Loin

1. Preheat your oven to 425°F (220°C).
2. Place the covered pan with the seared roast in the oven and roast for about 1 hour 15 minutes, or until the internal temperature in the center reaches 160°F (71°C) using an instant-read thermometer.
3. Check for doneness after 55 minutes; remove the lid/foil halfway through cooking (around 35–45 mins in) to allow color to deepen on the roast.
4. Once cooked through, remove the roast from the oven and baste it with the pan broth for a minute or two for extra shine and flavor.
5. Transfer the roast to a carving board and allow it to rest uncovered for 15–30 minutes (resting is crucial — it lets the juices redistribute and firms the roast for cleaner slices).

Step 5: Make the Gravy

1. Carefully strain the remaining pan broth and drippings through a fine mesh strainer into a large measuring cup. Place the whole roasted garlic cloves in a separate small bowl (they’ll be mashed later into the gravy).
2. Let the strained broth sit undisturbed for 8–10 minutes so the fat separates to the top. Use a baster or spoon to skim off excess fat, then transfer 1 cup of the defatted broth into another measuring cup for the gravy.
3. In a medium saucepan over medium heat, melt 1 1/2 tbsp butter. Add 1 1/2 tbsp plain flour and cook, whisking, for about 3–4 minutes until the roux is nutty and pale golden (this cooks out raw flour flavor).
4. Slowly whisk in the reserved pan broth (1 cup), then add the 1 cup chicken stock. Whisk continuously until the gravy thickens and is smooth. If too thick, add a splash more stock.
5. Mash the roasted whole garlic cloves into a paste and whisk them into the gravy for that roasted-garlic silkiness. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Carve & Serve

1. Remove the kitchen twine from the rested roast and slice into ~1/2-inch thick medallions.
2. Arrange on a warmed platter, spoon the roasted-garlic gravy over and around the slices, and serve with the maple-roasted sweet potatoes (recipe below) and your favorite sides.

Maple-Roasted Sweet Potatoes (Side)

Roast these while the pork is resting — they finish about the same time and are the perfect sweet-savory partner.

1. Preheat oven to 400°F (200°C) (you can roast these alongside the pork if oven space and timing allow — otherwise roast while pork rests).
2. Toss the sweet potato chunks with avocado oil, maple syrup, smoked paprika, herbes de Provence, garlic powder, and salt until evenly coated.
3. Spread in a single layer on a rimmed baking sheet. Roast for 25–35 minutes, tossing once halfway, until tender and edges caramelize.
4. Remove from oven and, if desired, drizzle a little extra maple syrup and sprinkle flaky sea salt before serving.

Variations

• Apple-Free: Use pear or omit fruit entirely and add toasted pecans for crunch.
• Fruit Swap: Replace dried cranberries with dried cherries or apricots.
• Alcohol Swap: Use Calvados instead of brandy for a sweeter apple note.
• Herb Change: Replace rosemary with sage for a more autumnal profile.
• Maple Glaze: Brush with extra maple syrup during the last 10 minutes of roasting for a glossy finish.

Dietary Adaptations

• Gluten-Free: Use GF flour for the gravy and ensure any store-bought broths are GF.
• Dairy-Free: Swap butter for olive oil or a plant-based spread when making the gravy and in the roast finish.
• Low-Sodium: Use low-sodium chicken stock and reduce or omit added sea salt.
• Keto-Friendly: Omit sweet potatoes and reduce cranberries; increase nuts for texture.

Nutrition

Nutrition

Serving: 1 serving | Calories: 259kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 746mg | Fiber: 3g | Sugar: 2g | Vitamin A: 468IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 1mg.

💛 A Little Something Extra

This roast is my Christmas mic-drop — the scent of herbs and maple always pulls the family into the kitchen. I love that it’s both elegant and cozy: dramatic enough for photos, warm enough for hugging. If you make this, promise me you’ll save the first slice for a quiet moment. 💛

🎄✨ From my kitchen to yours — may your Christmas be full of laughter, love, and dishes that bring everyone together. Merry Christmas, sweet friend! ❄️💛

Share your photos or tag me on Instagram @sizzleandsweetblog — I can’t wait to see your holiday tables! 🎄✨