Go Back

Traditional Italian Stuffed Pork Loin Roast

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 6 servings

Ingredients
  

Pork & Stuffing

  • 3 - 4 lb pork loin, butterflied
  • 3 oz pancetta, finely chopped
  • 2 garlic cloves, minced
  • 1½ cups fresh breadcrumbs
  • ⅓ cup fresh parsley, finely chopped
  • 2 tbsp fresh rosemary or sage, chopped
  • ½ - ¾ cup Pecorino Romano, finely grated
  • 1 egg, lightly beaten
  • Olive oil
  • Salt & black pepper

Vegetables

  • 1 - 2 fennel bulbs, cut into wedges
  • 1½ - 2 lbs potatoes, cut into large chunks
  • 3 - 4 carrots, cut into large pieces
  • 4 - 5 garlic cloves, smashed
  • Olive oil, salt & pepper
  • ½ - ¾ cup dry white wine or chicken broth

Instructions
 

  • Prepare the Stuffing

    Heat a small pan with olive oil over medium-low heat.Sauté pancetta until lightly rendered. Add garlic and cook just until fragrant.Transfer to a bowl and mix with breadcrumbs, parsley, herbs, Pecorino, black pepper, and optional fennel seeds.Stir in the beaten egg until the mixture is moist and just holds together.

  • Stuff the Pork

    Lay the butterflied pork loin flat and season lightly with salt and pepper.Spread stuffing evenly over the meat, leaving a small border.Roll tightly and tie securely with kitchen twine every 1½–2 inches.

  • Prepare the Vegetables

    Toss fennel, potatoes, carrots, and garlic with olive oil, salt, and pepper.Spread evenly in a large roasting pan.

  • Roast

    Preheat oven to 375°F (190°C).Place the stuffed pork loin on top of the vegetables.Pour white wine or broth around the vegetables (not over the pork).Roast uncovered for about 25 minutes per pound, until the internal temperature reaches 140–145°F.

  • Rest & Serve

    Remove from oven and rest the pork for 15 minutes before slicing.Slice thick and serve with roasted vegetables and pan juices spooned over the top.