Roasted Stuffed Loin Of Pork 1930's

Roasted Stuffed Loin Of Pork 1930's
Servings: 12 Prep 20 mins Roast 350°F 55 mins to 1 hr Roast 450°F 10 mins


  • 1 box (6 ounces) stuffing mix
  • 1 center-cut pork loin roast (about 3 pounds), excess fat trimmed
  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds sweet potatoes (about 9), with skins, cut into 1-1/2-inch chunks

Make It

1. Heat oven to 450 degrees F.

2. Prepare the stuffing mix according to package instructions in a bowl.

3. Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1-1/2 inches. Rub pork with 1 tablespoon olive oil.

4. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

5. Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.

6. Roast in 450 degree F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 degrees F to 155 degrees F and potatoes are fork- tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees . Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 15, chol. (mg): 67, sat. fat (g): 4, carb. (g): 30, fiber (g): 2, pro. (g): 27, sodium (mg): 503, Percent Daily Values are based on a 2,000 calorie diet.