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Stuffed Boneless Pork Loin Roast with Roasted Vegetables

December 7, 2018
Stuffed Boneless Pork Loin Roast with Roasted Vegetables


Ring in the new year with a delicious meal shared with friends and family! Chef Billy Parisi’s Stuffed Boneless Pork Loin Roast paired with potatoes and Brussels sprouts will leave your guests full and ready to take on the year ahead.


For the Pork Loin:
2 2-pound boneless pork loin roasts
2 cups of packed baby spinach
8 ounces of shredded fontina cheese
½ cup of julienne sun-dried tomatoes
30 roasted garlic cloves (pre-made at the olive bar)
2 tablespoons of cooking oil
2 cups of chicken stock
½ cup of white wine
2 tablespoons unsalted butter
1 teaspoon of fresh thyme leaves
salt and pepper to taste

For the Potatoes:
2 pounds of fingerling potatoes
3 tablespoons of olive oil
salt and pepper to taste

For the Brussel Sprouts:
8 strips of bacon thinly sliced
2 pounds of brussel sprouts, cut in half
salt and pepper to taste


1. Preheat the oven to 375°.

2. Pork: Slicing into the bottom part of the pork loin roast slice in about ¾ of the way then begin to roll the pork loin while slicing so that it is completely filleted out.

3. Season the inside of the filleted-out pork with salt and pepper.

4. Next, evenly place on the spinach, cheese, tomatoes and garlic cloves onto the seasoned pork.

5. Roll up the pork very tight ensuring all of the ingredients are kept inside. Truss the pork to keep it wrapped up tight.

6. Next, add some oil to a large sauté pan over medium-high heat and cook the pork roasts on all sides until they are completely golden brown, about 8 minutes.

7. Transfer the pork roasts to a sheet tray lined with parchment paper and bake in the oven at 375° for 45 minutes.

8. Go back to the pan where the pork roasts were browned up and deglaze with wine. Cook over medium-high heat until the wine is almost gone.

9. Add in the chicken stock and reduce the amount of liquid by one half.

10. Finish by stirring in butter and thyme and keep warm.

11. Potatoes: In a large bowl coat the potatoes in oil, salt and pepper, and mix until combined.

12. With about 25 minutes left in the pork loin cooking process add the potatoes to the sheet tray around the pork and cook for a further 25 minutes.

13. Brussel Sprouts: In a large sauté pan over medium-high heat add in the bacon and cook until it is crispy and brown, about 5 to 6 minutes.

14. Remove the bacon lardons and add the Brussel sprouts to the pan with the rendered bacon fat.

15. Cook for 5 to 6 minutes until they are browned. Turn the heat down to medium and cook for 10 to 15 minutes or until the Brussel sprouts are tender.

16. Finish with the cooked bacon lardons, salt and pepper.

17. To Serve: Remove the butcher’s twine from the pork and slice. Serve on a platter alongside the potatoes, brussel sprouts and pan sauce.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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