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Stuffed Boneless Pork Loin Roast



Prep Time

40 min

Cook Time

95 min


This show stopping main course is sure to wow your friends and family! Fragrant stuffing made from aromatic veggies, bread, sage, rosemary, and apples turns a simple pork loin into a feast worthy of any celebration. While it features fall flavors, this roast is suitable for any time of year. Start your recipe with Coleman Natural’s humane-certified Boneless Center Cut Pork Butt Roast, free of antibiotics and added hormones.


  • 1 3-4 lb Coleman Natural boneless pork roast
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced onions
  • 2 large eggs
  • 1/2 cup milk
  • 2 cups cubed fresh bread, crust removed
  • 1 apple, diced
  • 1/2 cup dried cranberries
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary


Preheat the oven to 375° F.
Butterfly the roast (see tips below).
Heat the oil and butter in a large skillet over medium high heat. Add the celery, carrots, and onions and cook until softened, about 5 minutes.
While the vegetables are cooking, combine the eggs, milk, salt, and pepper together and whisk until well combined. Mince sage and rosemary.
Place the bread in a large bowl and combine with the vegetable mixture, liquid ingredients, apples, sage, and rosemary. Toss together gently until the bread has absorbed most of the liquid.
Cut 3 pieces of butcher’s twine about 4 inches longer than the longest side of the butterflied roast. Lay the string on a cutting board horizontally, and lay the roast on top of the string to cover the pieces of string.
Place half of the stuffing mixture onto the butterflied pork loin and press it down firmly. Roll the roast up and tie with the butcher’s twine to hold the roast together, taking care not to tie it too tightly, and press any stuffing that comes loose back into the ends of the roast.
Place the stuffed and tied roast, fat cap up, on a rack over a baking sheet. Season liberally with salt and pepper and roast until a meat thermometer inserted into the roast registers 140° F, about 75 to 90 minutes.
Place the remaining stuffing in a small ovenproof casserole dish and cover with foil. After the roast has been in the oven for 30 minutes, place the extra stuffing in the oven to cook alongside the roast.
Remove the foil from the extra stuffing and remove the roast from the oven. Allow it to rest for 10 minutes and then remove the extra stuffing from the oven.
Cut the twine from the roast and discard it, and then cut the roast into 6 thick slices, taking care not to lose the stuffing when you slice it. Serve with the extra stuffing on the side and your favorite gravy.

Products in This Recipe

stuffed pork loin meal out of the oven

Stuffed Boneless Pork Loin Roast: A Flavorful Feast for Any Occasion

Elevate your next meal with our show-stopping Stuffed Boneless Pork Loin Roast. This recipe takes a simple pork loin and transforms it into a culinary masterpiece, bursting with the fragrant flavors of aromatic vegetables, herbs, apples, and cranberries.

Coleman Natural Boneless Center Cut Pork Butt Roast: The Perfect Canvas

The foundation of this recipe is Coleman Natural’s Boneless Center Cut Pork Butt Roast. Carefully selected from humanely raised pigs, our pork is never given antibiotics or added hormones, ensuring you get the highest quality meat for your family. The boneless cut makes preparation a breeze, while the natural tenderness of the pork ensures a juicy and flavorful result.

A Symphony of Flavors

The stuffing in this roast is a symphony of complementary flavors. Celery, carrots, and onions create a savory base, while diced apples and dried cranberries add a touch of sweetness. Fresh sage and rosemary infuse the stuffing with an herbaceous aroma that perfectly complements the richness of the pork.

A Feast for the Senses

As this roast bakes in the oven, your kitchen will fill with the enticing aroma of herbs and spices. The golden-brown crust of the pork loin gives way to a tender, juicy interior, while the flavorful stuffing adds an extra dimension of taste and texture. This dish is not only a feast for your taste buds, but also a visual delight that will impress your guests.

Versatility for Any Season

While this recipe features fall flavors, it’s versatile enough to enjoy year-round. The combination of savory and sweet makes it a perfect centerpiece for holiday gatherings, special occasions, or even a simple weeknight dinner.
stuffed pork loin meal ready to server

Tips for Stuffed Pork Loin Success

  • Butterfly the Roast Carefully: Use a sharp knife to carefully cut a horizontal slit through the center of the roast, stopping about 1/2 inch from the bottom. Open the roast like a book to create a larger surface for stuffing.
  • Don’t Overstuff: Leave some space in the roast for the stuffing to expand as it cooks. Overstuffing can cause the roast to burst open.
  • Use a Meat Thermometer: A meat thermometer is the most accurate way to determine when the roast is done. Cook the roast to an internal temperature of 140°F, then let it rest for 10 minutes before slicing.
  • This allows the juices to be redistributed, resulting in a more tender and flavorful roast.
  • Get Creative with the Stuffing: Feel free to experiment with different stuffing ingredients. Try adding chopped nuts, crumbled sausage, or other dried fruits for a unique twist.

Sharing the Joy of Cooking

Cooking is a labor of love, and this Stuffed Boneless Pork Loin Roast is a dish that’s meant to be shared. Gather your family and friends around the table and let the warmth of this hearty meal create lasting memories.

Ready to Impress? Start with a Coleman Natural Boneless Center Cut Pork Butt Roast and follow our easy recipe for a Stuffed Boneless Pork Loin Roast that will wow your guests and become a new family favorite.

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