Baked stuffed pork loin perfect for Christmas success

Huma Qurashi By Huma Qurashi

History presents pork as a delicacy suitable for banquets and celebrations. That’s why I want to propose a recipe that is spectacular for its flavors and smells and very interesting for its low cost, stuffed pork loin.  This meat is perfect for Christmas celebrations or for any gathering where you want to surprise with your culinary skills.

The first thing that will catch your guests’ attention will be the spectacular sweet smell that will greet them when they enter your house. Filling is something very personal. There are those who add egg, ham or minced meat. I like to fill it with prunes, apples and bacon. This is a great option, but on the blog you have some other ideas, for example this stuffed pork round , also delicious.

I have eaten it many times, at the Christmas gatherings we held at a good friend’s house, and I have to say that I am always surprised by its flavor. I think it’s a perfect combination.


  • 1.5 kg fresh pork loin (opened for filling)
  • 250 ml. Pedro Ximénez sweet wine
  • 2 medium apples
  • 100g. pitted prunes
  • 150g. smoked bacon
  • 1 tablespoon of butter
  • 1 chicken broth cube
  • 80 ml. extra virgin olive oil
  • 2 g. freshly ground black pepper (to taste)
  • 6g. of fine salt

Baked stuffed pork loin Recipe

Preparation of the pork loin filling

  • The first thing we are going to do is prepare the filling. We peel the apples and cut them into not very thick squares. In a pan we put a tablespoon of butter and the apple squares. We keep it over low heat until the apple is tender. Then we take out the apple and reserve.
  • In the same pan where we have softened the apple, put the Pedro Ximénez and a chicken broth cube. We let the pill dissolve. We turn off the heat and reserve.
  • In another pan, add a little oil and fry the bacon slices for a few minutes, making sure they are not crispy or toasted , just pass them through the pan a little. We reserve. Season the pork loin with salt and pepper both inside and out.
  • We cover the loin with the bacon. On top of the bacon we put a row of prunes (pitted) and another row of apple. We continue making rows until the bacon slices are completely covered, or until the center of the piece of pork is well filled. It is important to leave the ends free to be able to roll the loin once it is stuffed.

Pork loin Roll

  • We roll the loin carefully so that the fruit remains in the center. We cover the meat with the mesh that the butcher gave us, being careful so that the filling does not come out when you squeeze the piece of loin! Another way is to join the ends with toothpicks, so that the meat does not open when cooking. You can also buy kitchen twine and tie the spine yourself.
  • In a large saucepan or a large, deep frying pan, add extra virgin olive oil until the bottom is covered. Next we put the loin roll in and brown it on all sides. We sprinkle the loin with the Pedro Ximénez that we have prepared in the pan. Let everything cook for a couple of minutes over low heat, so that the flavors integrate well.

Baking and final presentation of the Roast

  • Preheat the oven to 200° C, with heat up and down. We transfer the meat and sauce to a baking dish and cover it with aluminum foil. We put it in the oven for 30 minutes. We remove the aluminum foil and leave it in the oven, at 180°, for approximately 1 more hour. We watch so that the meat does not spoil.
  • If before the time we see that the meat is done, we take it out. If when we open it a little we see that the meat is still raw, we can leave it a little longer. It is important that the pork is not raw. If the sauce is consumed we can add half a glass with Pedro Ximénez and water. We take it out of the oven and serve it hot.
  • The Pedro Ximenez sauce accompanies the meat perfectly, providing an unbeatable mix of sweet and salty flavors. This recipe accompanied by buttered potatoes will delight your guests. You’re going to love it!
Review Recipe:  10 homemade Christmas sweets, the authentic taste of Christmas

Tips for a yummy stuffed pork

  • You can accompany it with a good red wine and, as a garnish for the meat, buy a jar of canned potatoes (the round and small ones), drain them well and pass them through the pan with a tablespoon of butter until they turn golden brown, but not burned, you will see how successful they are.
  • Finally, some advice. When making the purchase, to know if the pork you are going to buy is in good condition, check that it is pink and the fat that surrounds it is white and firm.
  • At the butcher shop you must ask for a piece of fresh loin. Let them open it for you to fill. To avoid getting involved tying the meat, ask the butcher to give you a piece of the mesh they use to hold the meat. It will make your work much easier.
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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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