Stuffing Stuffed Pork Roast Recipe (Pork Roulade)

By Becky Hardin

Updated Mar 24, 2025

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This Pork Roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. I fill it with a flavorful mix of sausage, bacon, herbs, apple and veggies — creating a juicy, succulent roast with a deliciously crispy skin! It’s a stunning spiral stuffed pork loin that’s easier to make than you think.

Stuffed Pork Loin (Pork Roulade)

Pork roulade is a pork loin joint that is rolled with a stuffing mixture and then roasted. It’s a beautiful centerpiece and a perfect alternative to turkey for Thanksgiving or Christmas. The flavors of the stuffing permeate the meat, resulting in a rich and delicious meat dish.

Tips For Beginners

• If you are not comfortable with preparing the pork, be sure to get your butcher to butterfly it for you.
• Check the doneness of the pork with a meat thermometer. It is cooked through when the internal temperature reaches at 145F. Refer my meat thermometer chart.

Recipe Card

Stuffing Stuffed Pork Roast – Pork Roulade

4.54 from 56 votes

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 8 people

Author: Becky Hardin

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This pork roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. It’s an impressive, spiral stuffed pork loin that’s easier to make than you think.

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Ingredients 

1x2x3x

• ▢ 1 3-pound boneless pork loin roast with fat cap
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon granulated sugar
• ▢ 1 pound bulk pork or Italian sausage
• ▢ 4 slices bacon cut into ¼” slices
• ▢ 1 yellow onion diced
• ▢ 1 stalk celery chopped
• ▢ 1 Granny Smith apple peeled and diced
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 2 cloves garlic minced
• ▢ 2 slices hearty white bread torn into pieces
• ▢ 1 teaspoon chopped fresh sage
• ▢ 1 teaspoon chopped fresh rosemary
• ▢ 1 teaspoon chopped fresh thyme
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons vegetable or canola oil
• ▢ ¾ cup chicken broth or stock

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Instructions 

• Adjust the oven rack to the lower-middle position and heat oven to 325°.

  Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.

Season the Pork Loin & Rest

• Butterfly the pork loin roast or ask your butcher to do this for you. Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
  1 3-pound boneless pork loin roast with fat cap, 1 teaspoon kosher salt, 1 teaspoon granulated sugar
  

Prepare The Stuffing

• In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy.

  Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
  1 pound bulk pork or Italian sausage, 4 slices bacon
  
• Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender.

  Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
  1 yellow onion, 1 stalk celery, 1 Granny Smith apple, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cloves garlic
  
• Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
  
• While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
  2 slices hearty white bread, 1 teaspoon chopped fresh sage, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme
  
• Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, for about 3 minutes (do not allow the breadcrumbs to burn).

  Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
  2 tablespoons unsalted butter
  

Prepare For Pork Roulade

• Remove the pork from the fridge and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
  
• Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
  
• Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area.

  Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it on all sides with kosher salt and black pepper.
  

Cook The Pork Roulade

• Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides (about 3 minutes per side).
  2 tablespoons vegetable or canola oil
  
• Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet.
  ¾ cup chicken broth or stock
  
• Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer.

  Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
  
• If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.

Becky’s Tips

Adapted from Melissa d’Arabian, Food Network & Cook’s Country

• Use local pork that is reared outside if you can.
• Seer the roulade in a skillet before placing in the oven, it helps the outside get nice and crispy and keep the juices in.
• Let the pork rest for at least 10 minutes, before carving and serving.

Calories: 562kcalCarbohydrates: 9gProtein: 49gFat: 36gSaturated Fat: 12gCholesterol: 165mgSodium: 1123mgPotassium: 884mgFiber: 1gSugar: 4gVitamin A: 122IUVitamin C: 5mgCalcium: 44mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Stuffing Stuffed Pork Roast Step by Step

Adjust the oven rack to the lower-middle position and heat oven to 325°. Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.

Butterfly the pork loin roast or ask your butcher to do this for you.

Use paper towels to pat the 1 (3-pound boneless) pork loin and rub it on all sides with 1 teaspoon kosher salt and 1 teaspoon granulated sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.

To make the stuffing: In a large skillet, cook the 1 pound of bulk pork or Italian sausage and 4 slices of bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.

Add the 1 diced yellow onion, 1 stalk chopped celery, and 1 diced Granny Smith apple to the skillet. Season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper and cook until the onion, celery, and apple are tender. Add the 2 minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.

Add the reserved sausage/bacon mixture to the onion mixture in the bowl and stir well.

While the above cooks, place the 2 slices of hearty white bread, 1 teaspoon of chopped fresh sage, 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.

Set the skillet over medium heat and add 2 tablespoons unsalted butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.

To prep the pork roulade: Remove the pork from the fridge and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.

Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.

Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area. Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it on all sides with kosher salt and black pepper.

To cook the pork roulade: Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides (about 3 minutes per side).

Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the ¾ cup of chicken broth or stock under the roast in the bottom of the baking sheet.

Roast the pork roulade for 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.

Pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.

How to Store

Transfer any leftovers to an airtight container and refrigerate for 3-5 days. Reheat in microwave until desired hot.

Stuffed pork loin is a great dish to make ahead of time and freeze. Once at room temperature, wrap the whole dish with plastic wrap and freeze for up to 3 months. Thaw overnight before reheating.

When ready, transfer the whole dish to an oven safe pan (add some water/chicken stock), cover with foil, and reheat at 300°F until warm enough.

If freezing slices, wrap each slice with plastic wrap and place them in freezer-friendly bags.

To reheat, thaw overnight. Heat 1 tablespoon olive oil on medium-low and cook the pork. Cover with the lid and leave on for 2 minutes. Flip and heat the other side and serve.

Serving Suggestions

I love to serve pork loin with a side of Herb Roasted Potatoes or with Cheesy Mashed Cauliflower. Pour some lip-smacking Turkey Gravy on top and enjoy every bite!

Leftovers are delicious served in a sandwich for lunch the next day. Sandwich it in two slices of my Homemade White Bread, throw some pickles and lettuce on top and enjoy!

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