This year I’ve decided to make a pork roast that I sort of invented this summer and just fell in love with for my holiday meal. This is a great alternative to Turkey or Ham if your family has gotten tired of those options for your Thanksgiving or Christmas Dinner.
Spiral Pork Loin Roast
|Stuffed Pork Loin Roast for the Holidays||
- Large pork loin roast
- 1 pack fresh mushrooms
- 1 onion
- 2 stalks celery
- 3 cloves fresh garlic
- 1 sprig fresh rosemary
- 2 springs fresh thyme
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- Slice the pork in half stopping so that an inch of the meat is still intact.
- Flatten out the pork loin so it’s a long rectangle run 1 tbsp of EVOO over it
- Slather the mushroom, onion and herb mixture over the top.
- (Your hands will be VERY messy!)
- Place a few large toothpicks through the spiral to keep the pretty spiral intact
- Brown the top and bottom carefully so as not to loose the stuffing.
- Bake in a 350° oven until your meat thermometer reads PORK is Done!
- Remove from the oven and let sit on a cutting board for 10 minutes.
You start out with a large pork loin roast and you cut it in a spiral like you would a jelly roll. I then took a package of mushrooms, an onion, 2 stalks of celery, 3 cloves of garlic, fresh rosemary and thyme. Rough chop everything and then saute them for just a few minutes in a tablespoon of Extra Virgin Olive Oil (EVOO)
The presentation is just gorgeous and the aroma is intoxicating.
Make a pan gravy using the yummy bits at the bottom of the roasting pan the traditional way.. using a bit of white wine if you need to..(I do whether I need to or not).
Serve with my garlic smashed potato’s (recipe coming soon) and a salad and your guests or family will be impressed.
Cooking time depends on your oven and altitude. Your best bet is to rely on the meat thermometer.