Roasted Stuffed Loin Of Pork 1930's

Makes 12
Prep 20 m
Roast 55 - 60 m
Roast 10 m



  1. 1 of 6 Heat oven to 450 degrees F.
  2. 2 of 6 Prepare the stuffing mix according to package instructions in a bowl.
  3. 3 of 6 Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1-1/2 inches. Rub pork with 1 tablespoon olive oil.
  4. 4 of 6 Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.
  5. 5 of 6 Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.
  6. 6 of 6 Roast in 450 degree F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 degrees F to 155 degrees F and potatoes are fork- tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees . Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes. Makes 12 servings.
Nutrition Information for Roasted Stuffed Loin Of Pork 1930's
Servings Per Recipe: 12
Per Serving: 503 mg sodium, 2 g fiber, 30 g carb., 27 g pro., 364 kcal cal., 4 g sat. fat, 67 mg chol., 15 g Fat, total