In Pork Loin & Tenderloin, Recipes, Roasts

Johnston's Pork Loin with Stove Top Stuffing & Oven Roasted Vegetables

Chef Steve Waldron of Fat Wally's Firehouse BBQ brings you his non-turkey Christmas dinner option - a simple but delicious one dish meal.


  • 1 Johnston’s Boneless Pork Loin 1-1.5 kg piece
  • 1 box chicken stove top stuffing
  • ¼ cup dried cranberries optional
  • favourite vegetables for roasting
  • fresh herbs such as rosemary & thyme chopped
  • coarse salt & pepper
  • olive oil
  • 1 package pork gravy optional


  • 4 cups water
  • ¼ cup coarse salt or 1/8 cup table salt
  • cup white sugar


  • Mix brine ingredients until dissolved.
  • Put pork in resealable zip-type bag with the brine and refrigerate 12 hours or overnight.
  • Preheat oven to 450F.
  • Make stuffing per package directions and add cranberries.
  • Remove pork from brine. Rinse and dry.
  • Butterfly pork loin and pound to even thickness.
  • Add stuffing to pork and roll up in to a roast. Tie with butcher's string.
  • Season outside of roast with the fresh herbs, coarse salt and pepper.
  • Lay vegetables in roasting pan and drizzle with olive oil. Season with salt, pepper and any herbs you like.
  • Place roast on vegetables and put on middle rack of preheated oven.
  • Roast at 450F for 20 minutes then reduce heat to 325F. Continue cooking until pork is 145F internal temperature and vegetables are roasted. (About another 45-60 minutes).
  • Remove roast and cover loosely for 10 minutes.
  • Make gravy (optional)
  • Slice and serve.
  • Note: If vegetables need more time, just put them back in oven while the roast rests.

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