Stuffed Pork Loin

If you're looking for one of the best pork dishes you've ever eaten, then look no further.  This is one of the most tender, moist pork roasts I've ever eaten.  And the cherries give the stuffing a great flavor.  Well worth the prep time.

Yield: 12-14 servings


  • 1/4 cup olive oil
  • 2 small yellow onions, diced
  • 12 oz. ground pork
  • 6-8 cloves garlic, minced
  • 1/2 cup chopped fresh parsley
  • 2 tsp ground dried thyme
  • 2 tsp dried rosemary
  • 1 cup coarsely chopped dried cherries
  • 1 1/4 cup chopped almonds
  • 2 cups cooked wild rice
  • 6 lb. boneless pork loin
  • Salt & pepper to taste
  • 1 lb. bacon
    • Don't be tempted to skip the bacon.  Pork loin is a lean meat, and the bacon will add some fat to ensure that it does not dry out.
  • 1 vidalia onion, thick sliced
  • Vegetables to cook with the roast
    • I used potatoes & carrots.  Brussels sprouts would also work well.


  1. In a skillet, heat the olive oil.  Add the onions and sauté until translucent.  Add the ground pork and garlic, and continue until fully cooked.  Remove from the heat.
  2. Add the parsley, thyme, rosemary, cherries, almonds, and wild rice.  Stir to combine.  Set aside.
  3. To fillet the pork loin, make a 1/2-inch cut lengthwise along the base of one side of the roast at 45°.  With your butcher knife parallel to the cutting board, cut about 1-inch lengthwise along the base.  "Unroll" the loin a bit, and then make another 1-inch cut along the base.  Repeat the "unroll" and cut until the pork loin is fully filleted and you have a big rectangle.
  4. Generously salt & pepper the filleted pork loin to taste.
  5. Spread the stuffing over the pork loin, leaving a 2-inch gap on the side that will be the "outside" after rolling.
  6. Roll up the loin, keeping it as tight as possible with the stuffing inside the pork.  When done, set with the seam-side down on the cutting board.
  7. Lay the strips of bacon over the top of the pork loin, starting at one end and working to the other.  Let the strips overlap just a little big so that you have full coverage.
  8. Using kitchen twine, tie the roast to hold it together.
    • I recommend doing 1-2 ties on each end first and then working towards the middle.  That will avoid pushing all the filling from one side to the other.
  9. Spread the sliced vidalia onion in the bottom of your cooking pan.  Set the roast on top and then spread vegetables along the sides.  Cover with aluminum foil.
  10. Bake covered at 375°F for 2.25 - 3.25 hours, until a thermometer reads 160°F.  Remove the aluminum foil and broil for 5-15 minutes to finish the bacon.
  11. Remove from the pan and let stand on the cutting board for 5 minutes.  Remove 1-2 loops of twine from one end and slice.  Continue working your way down the roast removing twine and slicing.
  12. Serve hot with the vegetables.

Adapted from