This is a meal that looks and tastes so festive and delicious, but it’s inexpensive and very simple. I have tried stuffing the pork roast but I prefer the consistency of the stuffing when you do it separately from the roast, bake it until it’s golden and has crispy edges, then plate it with your sliced meat on top. It’s easier preparation and looks beautiful, but you can do whatever is your preference.
Often the center pork loin roast will be on sale and you can get the whole pork loin which serves a large crowd for less than $15.00. Or you can get the smaller cuts or divide the whole into two meals. I used a half pork loin for the purpose of this recipe. You can adjust cooking times accordingly depending on the size of your roast. I use a meat thermometer and an online website to determine when it is cooked. The pork should still be juicy, and not dried out.
- Center cut pork loin roast
- 2 -3 boxes Stove Top Chicken stuffing
- 1 cup dried cranberries
- 1 Apple diced (any good baking apple)
- 4 breakfast sausage (original)
- beef broth
- 1-2 envelopes McCormick brown gravy mix
- Garlic salt
- Onion salt
- black pepper
- Rosemary (seasoning - optional)
- Thaw roast.
- Place in a roasting pan and pour beef broth over the roast to moisten.
- Add onion and garlic salt and pepper and rosemary generously to all sides of the roast allowing excess seasonings and broth to stay in the bottom of the pan to flavour your gravy.
- The roast will need to cook according to suggested cooking times, and get up to at least 150 degrees internally.
- While this is cooking, prepare stuffing and gravy.
- Cook the breakfast sausage in a small fry pan.
- Drain the fat and chop the sausage into small pieces (I use a food chopper)... Set aside.
- Make the stuffing according to the "microwave" directions.
- Heat water and butter in the microwave and add stuffing crumbs and seasonings.
- Stir and add chopped sausage, dried cranberries, and a peeled diced apple.
- Place in a casserole dish, and set aside.
- Cook the stuffing for the last half hour that the roast is cooking.
- When the roast is done, remove your roast and let it rest covered with foil while you make the gravy.
- Use the pan drippings and water and the gravy mix.
- Then plate your stuffing on the serving platter.
- Slice the pork and layer it over the stuffing.
- Pour a small bit of gravy over the top and serve.
I’d suggest roasted mini potatoes and carrots with this for an easy roast dinner. I rub potatoes with olive oil, and then season them with epicure rosemary and garlic seasoning, garlic salt and pepper. They need to roast for about an hour and 20 minutes. Carrots are the same but I cover them with foil for part of the time to soften them.
Thanks Vicki! What a great…and delicious…way to feed a crowd over the holidays!
If you are looking for more Holiday inspiration be sure to check out our Top 10 Go-To Holiday recipes. You may also want to have a look at How to turn a $15.00 Pork Loin into 5 Meals
