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Stuffed Pork Roast with Raspberry Balsamic Glaze

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Whether it's for the holiday or a cozy Sunday dinner, this pork roast is so flavorful and simple.
Course Mains & Entrees
Cuisine American
Keyword Christmas, holiday recipes, pork, roast, stuffing
Prep Time 15 mins
Cook Time 2 hrs
Additional Time 15 mins
Total Time 2 hrs 30 mins
Servings 8 servings
Calories 532
Author Laurie McNamara


  • 5 pound boneless center cut pork loin roast trimmed of any excess fat and butterflied
  • kosher salt
  • freshly ground black pepper
  • 3 cups prepared stuffing
  • 3 tablespoons raspberry balsamic glaze
  • 1 tablespoon extra light olive oil
  • kitchen string


  • Preheat your oven to 375°, 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.


Serving: 1g | Calories: 532kcal | Carbohydrates: 19g | Protein: 66g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 179mg | Sodium: 498mg | Potassium: 1116mg | Fiber: 2g | Sugar: 3g | Vitamin A: 235IU | Calcium: 38mg | Iron: 2mg