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This boneless pork loin stuffed with soft sage and onion flavored stuffing is a blend of perfect flavors. Great company or family meal and it’s easy too!
This stuffed pork loin is so easy, it even will qualify as a weeknight meal!
Back in the fall, I bought a whole boneless loin because is was on sale at a super-low price. Half of it I cut into chops and used them in my Pork Chops & Scalloped Potatoes casserole. The rest I froze whole for later use.
I finally defrosted it for New Years. I wanted to stuff it but didn’t want to bother butterflying it and rolling it up with the stuffing within. I often stuff bone-in pork rib end roasts and that’s easy because all I do is cut down between the meat and the rib bones and pack it with stuffing, but there was no way to do that with this piece.
So what I decided to to was just cut a couple of major slits across the top and pack it with stuffing that way. That worked very well since the excess stuffing that remained on the top baked up into a nice savory crispiness.
The stuffing is made with soft breadcrumbs. All I do to make these is use plain old white bread that I process in my food processor. Then I add some butter sauteed onions and my sage seasoning. I’d have preferred to use fresh sage, but my plant upped and died on me so I relied on the dry powdered form, but if you can use fresh, then about 2 big leaves chopped finely will do nicely. But since sage is a strong flavor, I’d advise adding it bit by bit (if using fresh) and taste the stuffing. Too much will spoil it, IMO. You’re looking for delicate flavors in this.
If you don’t want to use sage, then thyme will do since it also goes nicely with pork and in a pinch, poultry seasoning is a good substitute.
Sage and Onion Stuffed Pork Loin
- 1 boneless pork loin about 3-4 lbs
- 5 slices white bread
- 1 small onion finely chopped
- 2 finely chopped sage leaves -OR- 1 tsp ground sage -OR- 1 tsp poultry seasoning
- 1/4 cup chopped fresh parsley -OR- 1 tbs dehydrated optional
- 1 tsp salt
- 1/4 tsp white pepper
- 4 tbsp butter
- 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
- Melt butter in a small skillet and add onion. Cook about 5 minutes or until onion is transluscent.
- Add the entire contents of the skillet--onions and all the melted butter--to the crumb mixture and mix well to combine.
- Preheat oven to 350 degrees F
- Cut a deep slit along the top of the roast (the fat side up) and stuff with stuffing.
- 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.
Thank you Judith for the nice recipe. Have a Wonderful Sunday!
Judith Hanneman says
You too Liz!