Are you ready to elevate your culinary skills and impress everyone at the dinner table? This Stuffed Pork Loin with Crispy Crackling is not just a recipe—it's a gastronomic adventure that combines tender, juicy meat with an irresistibly crunchy exterior. Imagine cutting into a perfectly rolled pork loin, revealing a savory stuffing that will make your taste buds dance with delight, all topped with a golden, crisp crackling that provides the most satisfying crunch with every bite.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pork loin
- 2 cups stuffing mix
- 1 cup chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Crackling skin from pork
Instructions
- Preheat the oven to 375°F (190°C). Remove pork loin from refrigerator 30 minutes before preparation to bring to room temperature.
- Carefully butterfly the pork loin by making a horizontal cut through the center, creating a flat surface that opens like a book. Be careful not to cut completely through.
- Prepare the stuffing by mixing stuffing mix with chicken broth until moistened. Let it sit for 5 minutes to absorb liquid.
- Season the interior of the butterflied pork loin with salt, pepper, garlic powder, and onion powder.
- Spread the prepared stuffing evenly across the opened pork loin, leaving a small border around the edges.
- Carefully roll the pork loin, encasing the stuffing, and secure with kitchen twine at 1-inch intervals to maintain shape.
- Pat the exterior pork skin dry with paper towels. Rub olive oil and sprinkle salt across the surface to help create crispy crackling.
- Place the stuffed pork loin on a roasting rack in a deep baking pan, with the seam side down.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until internal temperature reaches 145°F (63°C).
- During the last 15-20 minutes of cooking, increase oven temperature to 425°F (218°C) to crisp the crackling skin.
- Remove from oven and let rest for 15 minutes before slicing. This allows juices to redistribute throughout the meat.
- Remove kitchen twine, slice into 1-inch thick portions, and serve hot with the crispy crackling on top.
Tips
- Room Temperature Magic: Always let your pork loin sit out for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Butterfly with Precision: Use a sharp knife and take your time when butterflying the pork loin. A steady hand ensures an even surface for stuffing.
- Moisture is Key: Don't skip letting the stuffing sit and absorb liquid—this ensures a rich, moist filling.
- Crispy Crackling Secret: Pat the skin completely dry and use generous salt to help achieve that perfect crackle.
- Temperature Matters: Use a meat thermometer to hit the exact 145°F internal temperature for perfectly cooked, juicy pork.
- Resting is Crucial: Those 15 minutes of resting after cooking are not optional—they redistribute juices and make your meat incredibly tender.
- Twine Technique: Secure your roll tightly with kitchen twine to maintain the shape and ensure even cooking.
Nutrition Facts
Calories: 189kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
