Loin of Pork with Raisin Stuffing

March 20, 2012 / By Foodland

Loin of Pork with Raisin Stuffing

This mouthwatering recipe for roasted stuffed pork loin will have your guests asking for seconds!
Course Dinner, Main Course
Cuisine Pork
Servings 6 Servings


  • Stuffing
  • 1 pound bacon, diced
  • 1 celery, diced
  • 0.5 onion, diced
  • 2 Butter
  • 1 tablespoon chopped garlic
  • 2 bay leaves
  • 8 fresh sage, chopped
  • 0.5 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground white pepper
  • 1 teaspoon Salt
  • 1 teaspoon garlic salt
  • 1 cup raisins or dates, chopped
  • 3 cups chicken broth
  • 1 cup cognac
  • 1 bread crumbs (13 oz.)
  • Pork Loin
  • 1 2-3 pound pork loin, trimmed and butterflied
  • salt and pepper to taste



  1. Saute bacon until crispy with celery and onions.
  2. Add butter, garlic, bay leaves, sage, nutmeg, cinnamon, white pepper, salt, garlic salt and raisins or dates. Stir briefly to combine.
  3. Add chicken stock and cognac, and stir to deglaze pan.
  4. Cook for about 3 minutes, then pour over bread crumbs in a bowl.
  5. Stir well to make sure all ingredients are combined.
  6. Cool slightly and remove bay leaves. Reserve.

Pork Loin

  1. Preheat oven to 375°.
  2. Lay pork loin on a work surface and pound slightly to flatten.
  3. Salt and pepper both sides of meat.
  4. Spread meat with a layer of stuffing and roll. Tie in four places using butchers’ twine.
  5. Place seam side down in a roasting pan.
  6. Roast for 1 hour and 30 minutes.
  7. Remove from oven and allow to sit for 12-15 minutes before slicing.


Make pan gravy from the roast drippings by adding more chicken broth and scraping the pan down. Deglaze with more cognac, then thicken with a cornstarch and/or flour and water mixture.
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