Pork Trio Stuffed Roast

Pork Trio Stuffed Roast features layers of bacon, pork loin, and sausage – a delicious centerpiece that puts a flavourful twist on the traditional roast. This dish balances savoury and smoky elements, making it perfect for a fall feast. 

  • Johnston’s pork loin filled with Johnston’s double smoked sausage.
  • Wrapped in crispy bacon for extra flavour and moisture.
  • Served with a pan gravy made from the drippings.
  • Paired with mashed sweet potatoes, roasted Brussels sprouts, and cranberry sauce.

Disclaimer: This post is sponsored by Johnston’s Pork. As always, all opinions, recipe ideas, and content are my own. Thank you for supporting the brands that make Foodology Canada possible.

Ingredients:

For the Pork Loin:

  • 1 (3–4 lb) pork loin, butterflied
  • Salt & black pepper, to taste
  • 1 tbsp olive oil
  • 8–10 strips of Johnston’s European Bacon

For the Sausage Stuffing:

  • 1 pack of Johnston’s Uncooked Double Smoked Farmers sausage

For the Gravy:

  • 2 tbsp flour
  • 1 cup pork stock
  • Pan drippings (strained)

Instructions:

1. Prepare the Sausage Stuffing:

  1. Unwrap the Johnston’s Uncooked Double Smoked Farmers sausage for the casing
  2. Set aside in a bow.

2. Prepare the Pork Loin:

  1. Preheat oven to 350°F
  2. Butterfly the pork loin (or ask your butcher to do it).
  3. Season with a drizzle of olive oil, salt and pepper.
  4. Spread cooled sausage stuffing evenly inside.
  5. Roll the pork loin and secure with kitchen twine.
  6. Wrap bacon strips around the roast, tucking ends underneath.

3. Roast the Pork:

  1. Place the roast seam-side down in a roasting pan.
  2. Drizzle with olive oil.
  3. Roast for about 60 minutes, or until internal temp reaches 145°F.
  4. Tent with foil and let rest for 10–15 minutes before slicing.

4. Make the Gravy:

  1. Pour off and strain pan drippings.
  2. In a saucepan, whisk flour into drippings over medium heat.
  3. Slowly add stock while whisking to avoid lumps.
  4. Simmer 5–7 minutes until thickened. Adjust seasoning to taste.

Serving Suggestions:

  • Serve thick slices of pork with a drizzle of gravy
  • Pair with mashed sweet potatoes, roasted Brussels sprouts, and cranberry sauce.