Sage and Onion Stuffed Pork Loin
Prep time
Cook time
Total time
Serves: 6-8
  • 1 boneless pork loin (about 3-4 lbs)
  • Stuffing:
  • 5 slices white bread
  • 1 small onion, finely chopped
  • 2 finely chopped sage leaves -OR- 1 tsp ground sage -OR- 1 tsp poultry seasoning
  • ¼ cup chopped fresh parsley -OR- 1 tbs dehydrated (optional)
  • 1 tsp salt
  • ¼ tsp white pepper
  • 4 tbs butter
  1. Process bread into fine crumbs using a food processor or hand grater. Place in medium bowl and add the sage, parsley (if using), salt and pepper and set aside
  2. Melt butter in a small skillet and add onion. Cook about 5 minutes or until onion is transluscent.
  3. Add the entire contents of the skillet--onions and all the melted butter--to the crumb mixture and mix well to combine.
  4. Preheat oven to 350 degrees F
  5. Cut a deep slit along the top of the roast (the fat side up) and stuff with stuffing.
  6. Place in a baking dish (13 x 9-inch is good) and roast until center of meat registers 170 degrees or juices run clear. This should take about 1.5 - 2 hours.
Recipe by The Midnight Baker at