Stuffed Pork Loin

I don’t know if anyone else has noticed this, but in my family, the Thanksgiving turkey keeps getting smaller as fewer and fewer people actually eat it! Instead we tend to opt for things like a ham, roast or this stuffed pork loin! Honestly, I think it comes from the fact that Americans eat about 1 BILLION chickens annually…we’re probably over poultry by the time Thanksgiving rolls around! So, why not add in something that feels a little more special!?

This recipe also pulls double duty as the stuffing can be used in mushrooms or peppers too! You can actually freeze any extra stuffing for an easy weeknight meal down the road (ya know, when all the other leftovers are gone!).


And, as Nonni used to say, “it’s made of all good things!” - like, a LOT of good things! Flavorful sausage, and herbed stuffing cubes are balanced with immune boosting mushrooms, anti-viral onion, and detoxifying parsley. Holidays are all about balance. No one expects you to eat perfectly healthy over the holidays…but always take the opportunity to add in elements that are healthful!

Incorporate these recipes into your family’s traditions. Or simply take inspiration from them and create something new and all your own. As always, my goal is to simply get folks back in their kitchens. And if I’ve done that, then I am for sure, grateful. Have a very Happy Thanksgiving all!

Buon Appetito!

Stuffed Pork Loin
Serves 10-12

1, 3 lb. pork loin, butterflied or roll cut
1 lb. sweet Italian sausage meat
2 Tbs. butter
1 onion, chopped
10 oz. mixed mushrooms, chopped
1 (small)package chopped, frozen spinach, defrosted in a strainer
10 oz. herbed stuffing cubes
1 C. chicken stock
1 C. mozzarella
1 C. grated parmigiano
4 Tbs. fresh, chopped parsley
salt & pepper
1 small jar apricot preserves
2 Tbs. mustard
8 cloves garlic, minced

Preheat oven to 350°.

In a large sauce pan over medium-high heat, brown sausage, breaking up pieces with a wooden spoon. When the sausage is browned through, use a slotted spoon to remove from pan, leaving any fat or browned bits behind.

Add butter to the pan, and as it melts, scrape up some of the browned bits. Add onion and continue scraping as the onion cooks to get the remaining flavor off the bottom of the pan.

Add in mushrooms and continue cooking until they’re soft, about 5-7 minutes.

Add in spinach and return the sausage and any accumulated juices to the pan. Stir to combine.

Turn off the heat and add in the stuffing cubes. Mix until well combined. If the bread isn’t moistened all the way through, add in the chicken stock.

Add in mozzarella, parm and parsley. Mix well.

Unroll your pork roast. Spread a generous layer of stuffing across the entire surface of the roast, leaving room at the far edge for any to spill over. Roll the roast back up. Tie it with kitchen twine and place it in a baking dish.

Combine apricot preserves, mustard and garlic. Spoon evenly over the roast.

Cook the roast at 350° for an hour. Remove from the oven, tent with foil and allow to rest for 10 minutes.

Serve sliced so the spiral pattern can be seen.