German-style Stuffed Pork Roast

Ingredients

• 1.5 kg (3.3 lbs) boneless pork loin roast 1.5 kg (3.3 lbs) boneless pork loin roast
• 1 cup (240 ml) breadcrumbs 1 cup (240 ml) breadcrumbs
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, chopped onion, minced garlic, parsley, thyme, rosemary, paprika, salt, and pepper.
3. 3.
   Butterfly the pork loin roast by making a lengthwise cut down the center, without cutting all the way through.
4. 4.
   Open the roast and spread the breadcrumb mixture evenly over the surface.
5. 5.
   Roll the roast back up and tie it securely with kitchen twine.
6. 6.
   Heat olive oil in a large oven-safe skillet over medium-high heat.
7. 7.
   Sear the stuffed pork roast on all sides until golden brown.
8. 8.
   Pour the chicken broth into the skillet and transfer it to the preheated oven.
9. 9.
   Roast for approximately 1.5 to 2 hours, or until the internal temperature reaches 63°C (145°F).
10. 10.
    Remove the roast from the oven and let it rest for 10 minutes before slicing.
11. 11.
    Serve the German-style Stuffed Pork Roast with sauerkraut and mashed potatoes.

Treat your ingredients with care...

• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or substitute with crushed gluten-free crackers.
• Pork loin roast — Choose a well-trimmed roast with a good amount of marbling for juiciness and flavor.
• Sauerkraut — Rinse the sauerkraut under cold water to reduce its tanginess if desired.
• Mashed potatoes — Use starchy potatoes like Russet or Yukon Gold for creamy mashed potatoes.

Tips & Tricks

• To enhance the flavor, marinate the pork roast in a mixture of olive oil, garlic, and herbs for a few hours before stuffing and cooking.
• For a crispy crust, increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking.
• Leftover roast can be sliced and used in sandwiches or salads.

Serving advice

Slice the German-style Stuffed Pork Roast into thick slices and serve it on a platter. Garnish with fresh parsley for a pop of color. Serve with a side of sauerkraut and creamy mashed potatoes to complete the meal.

Presentation advice

Arrange the sliced pork roast on a serving platter, showcasing the beautiful stuffing. Place a small mound of sauerkraut and a scoop of mashed potatoes next to the slices. Sprinkle some fresh parsley over the dish for an elegant touch.