By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
674 cal · 130 min
Stuffed Pork Roast
Recipe GLPRd8cbf701a0c830
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Average rating: 4.3 (1)
A classic American main course featuring a tender boneless pork loin roast filled with a savory-sweet Italian sausage stuffing studded with toasted walnuts, fresh apples, and aromatic shallots. The roast is seared until golden brown and then roasted until perfectly cooked through, served in elegant slices and garnished with fresh parsley.
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Ingredients
¾ lb Italian sausage, chopped
1 cup Baldwin apples, chopped
2 tbsp Shallots, minced
¾ cup Walnuts, toasted and chopped
1 tbsp Fresh parsley, chopped, plus extra for garnish
Salt
Black pepper, freshly ground
3 lb Boneless pork loin roast
1 tbsp Vegetable oil
Directions
Preheat oven to 400°F.
In a large sauté pan over medium-high heat, brown the chopped Italian sausage, breaking it apart as it cooks, about 5 minutes. Add the minced shallots and chopped apples, and cook for 3 minutes until softened. Transfer the mixture to a mixing bowl, stir in the toasted walnuts and chopped parsley, and season to taste with salt and pepper. Set aside to cool for at least 10 minutes before stuffing.
Place the pork loin roast on a cutting board. Carefully cut horizontally through the center of the roast, opening it like a book but without cutting all the way through; leave one long edge attached to form a pocket. Season the interior and exterior of the roast generously with salt and pepper. Spoon the cooled sausage and apple stuffing into the center of the pocket, distributing it evenly. Tie the roast closed with butcher's twine at 2-inch intervals, securing it tightly enough to keep the stuffing in place during cooking.
Heat the vegetable oil in a large sauté pan over medium-high heat until shimmering. Place the stuffed roast in the pan and sear on all sides until deeply browned, about 8-10 minutes total. Transfer the seared roast to a rack set in a roasting pan and place in the preheated 400°F oven.
Roast until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) registers 160°F, approximately 1 hour to 1 hour and 15 minutes. Remove from the oven and transfer the roast to a carving board. Tent loosely with aluminum foil and allow to rest for 10 minutes.
Remove and discard the butcher's twine. Slice the roast into 12 equal pieces, and arrange 2 slices on each serving plate. Garnish with fresh chopped parsley and serve immediately.
Comments
This roast plays to North Carolina strength—pork is cheap and available everywhere, and the apple-walnut-sausage stuffing is genuinely good—but the 130-minute estimate seriously undercounts the work. The actual time is closer to 25 minutes of prep (butterfly, stuff, tie) plus 90 minutes of roasting plus resting, and if you're starting from scratch you need to factor in browning the sausage first. All ingredients are standard finds at Harris Teeter or Walmart; cost per serving runs around $3 to $4 depending on pork price, which is reasonable for a centerpiece. The dish reheats well for leftovers, and the technique is straightforward once you have the pork butterflied, but it demands active attention during searing and cannot be rushed into a weeknight unless you plan ahead.
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