By Becky Hardin
Updated Mar 24, 2025
This Pork Roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. I fill it with a flavorful mix of sausage, bacon, herbs, apple and veggies — creating a juicy, succulent roast with a deliciously crispy skin! It’s a stunning spiral stuffed pork loin that’s easier to make than you think.
5-Star Review
“This is delicious! The whole family loved it.” – Katie
Stuffed Pork Loin (Pork Roulade)
Pork roulade is a pork loin joint that is rolled with a stuffing mixture and then roasted. It’s a beautiful centerpiece and a perfect alternative to turkey for Thanksgiving or Christmas. The flavors of the stuffing permeate the meat, resulting in a rich and delicious meat dish.
Tips For Beginners
- If you are not comfortable with preparing the pork, be sure to get your butcher to butterfly it for you.
- Check the doneness of the pork with a meat thermometer. It is cooked through when the internal temperature reaches at 145F. Refer my meat thermometer chart .
Ingredients1x2x3x
- ▢ 1 3-pound boneless pork loin roast with fat cap
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon granulated sugar
- ▢ 1 pound bulk pork or Italian sausage
- ▢ 4 slices bacon cut into ¼” slices
- ▢ 1 yellow onion diced
- ▢ 1 stalk celery chopped
- ▢ 1 Granny Smith apple peeled and diced
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 2 cloves garlic minced
- ▢ 2 slices hearty white bread torn into pieces
- ▢ 1 teaspoon chopped fresh sage
- ▢ 1 teaspoon chopped fresh rosemary
- ▢ 1 teaspoon chopped fresh thyme
- ▢ 2 tablespoons unsalted butter
- ▢ 2 tablespoons vegetable or canola oil
- ▢ ¾ cup chicken broth or stock
Video
Instructions
- Adjust the oven rack to the lower-middle position and heat oven to 325°. Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
Season the Pork Loin & Rest
- Butterfly the pork loin roast or ask your butcher to do this for you. Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours. 1 3-pound boneless pork loin roast with fat cap, 1 teaspoon kosher salt, 1 teaspoon granulated sugar
Prepare The Stuffing
- In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet. 1 pound bulk pork or Italian sausage, 4 slices bacon
- Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet. 1 yellow onion, 1 stalk celery, 1 Granny Smith apple, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cloves garlic
- Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
- While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs. 2 slices hearty white bread, 1 teaspoon chopped fresh sage, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme
- Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, for about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside. 2 tablespoons unsalted butter
Prepare For Pork Roulade
- Remove the pork from the fridge and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
- Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
- Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area. Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it on all sides with kosher salt and black pepper.
Cook The Pork Roulade
- Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides (about 3 minutes per side). 2 tablespoons vegetable or canola oil
- Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet. ¾ cup chicken broth or stock
- Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
- If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
Becky’s Tips
- Use local pork that is reared outside if you can.
- Seer the roulade in a skillet before placing in the oven, it helps the outside get nice and crispy and keep the juices in.
- Let the pork rest for at least 10 minutes, before carving and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Stuffing Stuffed Pork Roast Step by Step
Adjust the oven rack to the lower-middle position and heat oven to 325°. Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
Butterfly the pork loin roast or ask your butcher to do this for you.
Use paper towels to pat the 1 (3-pound boneless) pork loin and rub it on all sides with 1 teaspoon kosher salt and 1 teaspoon granulated sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
To make the stuffing : In a large skillet, cook the 1 pound of bulk pork or Italian sausage and 4 slices of bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
Add the 1 diced yellow onion, 1 stalk chopped celery, and 1 diced Granny Smith apple to the skillet. Season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper and cook until the onion, celery, and apple are tender. Add the 2 minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
Add the reserved sausage/bacon mixture to the onion mixture in the bowl and stir well.
While the above cooks, place the 2 slices of hearty white bread, 1 teaspoon of chopped fresh sage, 1 teaspoon chopped fresh rosemary and 1 teaspoon chopped fresh thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
Set the skillet over medium heat and add 2 tablespoons unsalted butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
To prep the pork roulade : Remove the pork from the fridge and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area. Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it on all sides with kosher salt and black pepper.
To cook the pork roulade : Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides (about 3 minutes per side).
Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the ¾ cup of chicken broth or stock under the roast in the bottom of the baking sheet.
Roast the pork roulade for 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
Pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
How to Store
Transfer any leftovers to an airtight container and refrigerate for 3-5 days. Reheat in microwave until desired hot.
Stuffed pork loin is a great dish to make ahead of time and freeze. Once at room temperature, wrap the whole dish with plastic wrap and freeze for up to 3 months. Thaw overnight before reheating.
When ready, transfer the whole dish to an oven safe pan (add some water/chicken stock), cover with foil, and reheat at 300°F until warm enough.
If freezing slices, wrap each slice with plastic wrap and place them in freezer-friendly bags.
To reheat, thaw overnight. Heat 1 tablespoon olive oil on medium-low and cook the pork. Cover with the lid and leave on for 2 minutes. Flip and heat the other side and serve.
Serving Suggestions
I love to serve pork loin with a side of Herb Roasted Potatoes or with Cheesy Mashed Cauliflower . Pour some lip-smacking Turkey Gravy on top and enjoy every bite!
Leftovers are delicious served in a sandwich for lunch the next day. Sandwich it in two slices of my Homemade White Bread , throw some pickles and lettuce on top and enjoy!
more pork recipes you’ll love
Apple Butter Pork Chops
Slow Cooker Pork Carnitas
Parmesan Pork Chops with Creamy Parmesan Garlic Sauce
Honey Pork Chops with Pears and Bourbon (Pan Fried Pork Chops)
Stuffing Stuffed Pork Roast - Pork Roulade
Ingredients
- 1 3-pound boneless pork loin roast with fat cap
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 pound bulk pork or Italian sausage
- 4 slices bacon cut into ¼” slices
- 1 yellow onion diced
- 1 stalk celery chopped
- 1 Granny Smith apple peeled and diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic minced
- 2 slices hearty white bread torn into pieces
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable or canola oil
- ¾ cup chicken broth or stock
Instructions
- Adjust the oven rack to the lower-middle position and heat oven to 325°. Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
Season the Pork Loin & Rest
- Butterfly the pork loin roast or ask your butcher to do this for you. Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours. 1 3-pound boneless pork loin roast with fat cap, 1 teaspoon kosher salt, 1 teaspoon granulated sugar
Prepare The Stuffing
- In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet. 1 pound bulk pork or Italian sausage, 4 slices bacon
- Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet. 1 yellow onion, 1 stalk celery, 1 Granny Smith apple, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cloves garlic
- Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
- While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs. 2 slices hearty white bread, 1 teaspoon chopped fresh sage, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme
- Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, for about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside. 2 tablespoons unsalted butter
Prepare For Pork Roulade
- Remove the pork from the fridge and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
- Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
- Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area. Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it on all sides with kosher salt and black pepper.
Cook The Pork Roulade
- Heat the large skillet over medium heat and add 2 tablespoons oil. Place the roast in the skillet and brown on all sides (about 3 minutes per side). 2 tablespoons vegetable or canola oil
- Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet. ¾ cup chicken broth or stock
- Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
- If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
Video
Notes
- Use local pork that is reared outside if you can.
- Seer the roulade in a skillet before placing in the oven, it helps the outside get nice and crispy and keep the juices in.
- Let the pork rest for at least 10 minutes, before carving and serving.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
