Stuffed Pork Loin With Roasted Root Vegetables

Photo by Marcus Nilsson
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 407 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 98 mg
    • Sodium 635 mg
    • Protein 38 g
    • Carbohydrate 35 g
    • Sugar 14 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 86 mg


  1. Check 3/4 cup mixed dried fruit (such as golden raisins, dried cherries, and chopped dried apricots)
  2. Check 1 3-pound boneless pork loin (preferably center-cut)
  3. Check 4 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 1/2 pounds carrots (about 10 medium), peeled and cut into 2-inch lengths
  6. Check 1 1/2 pounds parsnips (about 10 medium), peeled and cut into 2-inch lengths
  7. Check 3/4 pound turnips (about 2 medium), peeled and cut into bite-size pieces or halved if small
  8. Check 2 sprigs fresh rosemary


  1. Heat oven to 400° F. Place the dried fruit in a medium bowl and add enough boiling water to cover. Set aside to plump, about 10 minutes; drain.
  2. With a sharp knife, cut a slit down the middle of the pork loin parallel to the work surface (do not cut all the way through), then open it like a book. Fill with the dried fruit mixture, close the loin, and tie with kitchen twine.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with 1 teaspoon salt and ½ teaspoon pepper. Cook, turning occasionally, until browned on all sides, 5 to 6 minutes.
  4. Meanwhile, on a rimmed baking sheet, toss the carrots, parsnips, and turnips with the rosemary, the remaining 3 tablespoons of oil, 1 teaspoon salt, and ½ teaspoon pepper.
  5. Nestle the pork in the vegetables, transfer to oven, and roast, tossing the vegetables occasionally, until they are tender and the internal temperature of the pork registers 145° F, 35 to 40 minutes. Let rest for 10 minutes before slicing. Serve with the vegetables and any pan drippings.