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Stuffed Pork Loin Roast
A pork loin opened into a sheet, spread with moist bread stuffing and dried cranberries, rolled and tied, then roasted low with a whisper of smoke. The stuffing keeps the lean meat juicy and the layer is thin enough that the pork never overcooks.
- YieldServes 4
- Hands-on1 h 30 min
- Total5 h 45 min
- Difficulty
Ingredients
- 900 gfresh center-cut pork loin roast, bone-in (2 lb), surface fat and silverskin trimmed
- 1½ tspkosher salt
- 150 gbread stuffing, your favorite, made moist and cooled; prepare extra to bake and serve alongside
- 25 gdried cranberries, about 2 tbsp; raisins or dried cherries also work
- 2 tspSimon & Garfunkel Rub (herb-based rub)
- to tastevegetable oil, for brushing the roast
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