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Stuffed Pork Loin With Roasted Root Vegetables

Stuffed Pork Loin With Roasted Root Vegetables
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Serves 8| Hands-On Time: | Total Time:



  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.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 407
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 98mg
  • Sodium 635mg
  • Protein 38g
  • Carbohydrate 35g
  • Sugar 14g
  • Fiber 7g
  • Iron 3mg
  • Calcium 86mg
What does this mean? See Nutrition 101 .

Quick Tip

The vegetables can be peeled and cut up and the loin can be stuffed up to 1 day in advance; refrigerate separately, covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.