How to Stuff and Cook a Pork Loin Roast

For this I kind of cheated to start of with. I bought a Pork Loin Roll that was already rolled and tied up. It cost me $10.00 but I wanted to do a little bit more to it before I cooked it up. Firstly, with all my meats I marinade them. Secondly I wanted to stuff it which requires a little more effort..

Here is the roast, pre-rolled and pre-tied

First, for the marinade, you can basically choose anything you want when it comes to herbs, spices, sauces or oils. These are the ingredients for my marinade.

Yellow Mustard
Worcestershire Sauce
White Vinegar (Would prefer Apple Cider vinegar)
Olive oil
Black Pepper
Chopped Garlic
Oregano (Rosemary would be best)

Mix them all together in a plastic zip-lock bag, big enough to hold the roast. Make sure its tightly sealed, mix it around so to cover the entire roast evenly and then put the bag with the roast inside in the fridge overnight.

The next day, take the roast out of the bag and rinse off the marinade. You dont have to be really through about it just enough so when you are working with it you dont end u with a big mess. Put the bag aside and lay down a sheet of wax paper to work on.

Ready to work on. Notice the colour change in the meat itself.

Cut the strings but leave the two on either ends to make it easier to work with and stuff.

Use a sharp knife the make the cavity in the centre larger. Now you are ready for the stuffing.

My stuffing mix:

Box stuffing, mushrooms, onion and garlic. Go as simple or as complicated as you want.

Saute the mushrooms, onion and garlic on low heat in a pan with olive oil and butter until soft. You dont want them caramelized. Now in a mixing bowl add a cup of water, stuffing mix and the sauteed vegetables. Mix throughly and start stuffing your roast.

Don't be afraid to push it don't in there. You want the whole cavity filled.

Finished product with the strings tied back up. Re-tie the strings otherwise it will fall apart in the oven.

Preheat oven to 400C. Place in covered roasting pot or pan covered with aluminum foil. Cook for 1 hour.

If you are paranoid about undercooked meat you can leave it in for an extra 15 minutes but its ok to have pork that is slightly undercooked. The pork is much moister when there its still a little pink on the inside and its safe these days because pork, at least in North America does not contain Trichinosis anymore. After you take it out of the oven allow the roast to rest for 10-15 minutes to let the juices re-distribute before you cut it.

Cut with a sharp knife.

Serve with spicy mustard and enjoy.