Stuffed Pork Roast with Raspberry Balsamic Glaze

With the holidays all up in our faces and so much of our time is spent gift shopping and wrapping, and let’s not forget all the baking of delicious cookies and such… which is why I am really excited to share a recipe with you that is easy, delicious and not as scary as it may sound. If I can do it, you can do it and I promise you this recipe is just as fancy as it is fool-proof.

STAR Fine Foods has been a friend and supporter to me and my blog for a couple of years now, so naturally I said YES when they approached me to sample and devise a recipe featuring one of their three new glazes. I was totally on board because I love STAR and I love a recipe that calls for a glaze. Glazes add moisture, flavor and a snazzy finishing touch to whatever you’re cooking.

As you can see this stuffed pork roast has a lot going on. It’s deliciously savory because it stuffed full of that pecan-bacon-sage stuffing and then there’s the crispy layer on top thats sweet from the raspberry and has a little tang from the balsamic glaze.

I’m gonna be honest with you here, I’m usually not one to buy pre-made glazes BUT… holy mother this glaze is fantastic! I don’t know if I could make one better, and if you’re one who doesn’t want to stand over a saucepan stirring a raspberry balsamic reduction, then this is you jam, err glaze. You guys this glaze really brought this pork roast to life and was the perfect compliment!

But first it all starts with a pork loin roast. This is a Top Center Cut Pork Loin Roast, boneless style. First I removed any excess fat, leaving a semi-thin layer of fat on top. That fat will brown and crisp then get smothered by a glaze later on.

To begin I just took a small, sharp knife and made small incisions {lengthwise}, taking my time to make sure I was cutting it pretty even until I could open it up like a book.

Remember this stuffing? The one with leeks, bacon, sage and pecans… awww yeah! I mean how could you forget?

I baked half of the stuffing recipe in the oven and later ate it with a spoon {proud moment!} but I took the other half or about 3-4 cups and stuffed it in the roast. Holla back.

Fold the other half over top, tucking and stuffing the stuffing into place.

Then I take the knife and score just the fat {I was careful not to score the pork}. This not only makes the roast purty but it helps the fat melt during the roasting part.

I then take kitchen string and tie the roast up every couple of inches {not too tight} to keep the stuffing in place.

Then take scissors and trim off the long strings and you’re good to go. Obviously I didn’t take a picture of that so let’s just pretend, k?

Line your roasting pan with foil, for easy clean up, drizzled the foil with olive oil and carefully transferred the stuffed roast to the pan. Then just sprinkle the top of the roast with kosher salt and black pepper.

Now… If you don’t have an oven safe ready-read digital thermometer, now is the time to buy one. Here’s a thermometer like mine and I LOVE it… just insert it into the thickest part of the roast…

…Set the temp, and when the internal temp registers to the required temp it will alarm you and you’ll know your roast is perfect cooked.

Right now this roasts temp is currently registering at 150 degrees. I wanted to give the glaze time in the oven to stick and become one with the skin so I pulled it out with 10-15 minutes to spare. Do you see that skin? To. Die. For.

Meet STAR’S Creamy Raspberry Balsamic Glaze. If you can’t find it at your local grocery store, not to worry… STAR’S got you covered because you can buy it online here. You can also buy them in bulk and share the love with friends this holiday season!

I simply brushed two to three tablespoons of it all over the top and popped it back in the oven until it hit the 160 degree mark.

I removed the roast and let it rest for 15 minutes before slicing and serving it. You could also brush on more glaze at this point.

Along with stuffing the pork roast with this stuffing recipe {or you could use your favorite!} I served it with these green beans and baked potatoes with butter and sour cream. Simple, classic and easy as pie!

You can get the recipe over at STAR Fine Foods {or click below to print} and *POOF!* just like that you have a cozy Sunday dinner or a fancy Holiday meal!

Enjoy!

*Note* STAR fine foods was totally awesome for sending me their new line of glazes and I was compensated for my time and effort creating a recipe using their rockin’ glazes. I however can NOT tell a lie {ask my BFF} and all opinions are my own. Love this stuff!

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Stuffed Pork Roast with Raspberry Balsamic Glaze

Yield: 8-10

Prep Time: 15 Minutes

Cook Time: 1-1/2 to 2 hours depending

Total Time: 2 hours 30 minutes

Ingredients:

One 5-pound Boneless Center Cut Pork Loin Roast, trimmed of any excess fat and butterflied

Kosher Salt

Black Pepper

3 to 4 cups Prepared Stuffing (use can use one on my blog or your favorite!)

3 tablespoons STAR Raspberry Balsamic Glaze

1 tablespoon of STAR Olive Oil

Kitchen String

Directions:

Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a tablespoon of STAR olive oil.

Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.

Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don't score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.

Season the top of the roast with kosher salt and black pepper.

Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.

At the 150 degree mark brush the roast with STAR raspberry balsamic glaze and place back into the oven to finish cooking.

Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

Serves 10.

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22 Responses to “Stuffed Pork Roast with Raspberry Balsamic Glaze”

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    1
    Blog is the New Black — November 28, 2012 at 10:35 am

    This looks incredibly amazing! I love pork roast.

    • simplyscratch replied: — November 28th, 2012 @ 2:35 pm

      Thanks Liz!

  2. #
    2
    Rina — November 28, 2012 at 12:06 pm

    I love pork roast. This looks delicious!

  3. #
    3
    Rachel Cooks — November 28, 2012 at 1:03 pm

    This looks like it is to DIE for! YUM! I could eat it for breakfast.

  4. #
    4
    Bev @ Bev Cooks — November 28, 2012 at 4:04 pm

    I. Am. Dying.

  5. #
    5
    Julia {The Roasted Root} — November 28, 2012 at 4:46 pm

    Yes all over this! Yes, yes, yes, yes yes!! I love hearty meat meals and the glaze sounds awesome! I normally don’t do store-bought glazes either, but I trust your opinion, so I’ll have to give Star’s raspberry glaze a try! :) You did a fan-freaking-tastic job on that roast, girly!

  6. #
    6
    Heather (Heather's Dish) — November 28, 2012 at 5:01 pm

    Please come live with me and we will feast every day! :)

  7. #
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    Mandie @ Oh So Decadent — November 28, 2012 at 5:50 pm

    I’m not a huge fan of pork, but your first photo had me salivating. I still am after reading this post and will have to go find a pork loin to make this. Yum yum!

  8. #
    8
    Rachel @ Baked by Rachel — November 28, 2012 at 9:22 pm

    I love stuffed meat but my cousin would especially love this since she’s always asking for pork recipes.

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    Chung-Ah | Damn Delicious — November 28, 2012 at 11:52 pm

    You had me at “stuffed”! And that glaze sounds to die for. I most definitely have to save this recipe for when I have some company over – they’ll be thrilled!

  10. #
    10
    Pretend Chef — November 29, 2012 at 12:50 am

    I’d love to be a guest around your dinner table any given day. My mouth is watering! Yummy!

  11. #
    11
    Cathy @ Noble Pig — November 29, 2012 at 3:39 am

    Holy heck this sounds amazing! That glaze…a must try for sure!!

  12. #
    12
    Rhona @ Mrs Ellwood's Simple Life — November 29, 2012 at 12:15 pm

    I love making a roast, but never think to do pork…. with this yummy little number you’ve just rocketed it to the top of my list! Dear goodness my mouth is watering…

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    Donna — November 29, 2012 at 1:00 pm

    OMG…Truly…the most exquisite pork roast I have ever laid eyes upon…Who knew A ROAST could qualify as FOOD PORN???….Unfortunately..I cannot even order the balsamic elixir here (too much cash) in Europe…and I ‘m wondering if I could possibly use “glassa”..a balsamic reduction/”crema” mixed with a couple of tablespoons of raspberry vinegar..or raspberry jelly/gelée instead?!..This offering is extremely appreciated and well-timed (with the fortunate leftovers of your spectacular stuffing!)….Thank you so much!

    • simplyscratch replied: — November 29th, 2012 @ 7:27 pm

      Oooh yes! I’d do a combo of seedless raspberry preserves and balsamic {maybe add a little hone?}… reduce it and taste for seasoning! :)

  14. #
    14
    Erin @ Dinners, Dishes, and Desserts — November 29, 2012 at 5:46 pm

    Oh that skin, drooling right now

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    15
    Melanie — December 4, 2012 at 7:03 pm

    I think I found what I’ll make for Christmas Eve dinner! I live in the metro Detroit area and wondering if you found the glaze in the area or did you purchase it online?

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    Charlotte — December 14, 2012 at 11:20 pm

    What a fantastic Holiday recipe! Everything about this looks delicious. I’m going to have to add this to my collection of Christmas recipes :)

    We have some similar healthy Holiday recipes on our blog! Check them out – http://www.feel-great.net/tasty-recipes-for-healthy-eating/

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    17
    Kelly — December 29, 2012 at 7:15 am

    This looks beyond delicious!

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    Brenda — January 13, 2013 at 6:00 pm

    I’m making a pork roast today! Came to my favorite place for the instructions! Thanks Laurie

    • simplyscratch replied: — January 14th, 2013 @ 1:21 am

      Ohh let me know how it turns out! :)

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    Trish — November 16, 2013 at 7:50 pm

    I’m having company this week & I can’t wait to make this for dinner! I can’t get the glaze in time, of course, so I plan on making my own using jelly and balsamic vinegar glaze, which is really just a reduction. My question is, can I use the seedless Blackberry jelly I already have instead of raspberry? Thanks

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