Date Stuffed Pork Loin Roast


Date Stuffed Pork Loin Roast


  • One 5 lb. pork loin roast
  • About 12 pitted dates
  • 1 tbsp chopped thyme leaves
  • 6 large cloves of garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste


Preheat oven to 350 degrees Fahrenheit.
Wash and pat dry your roast.
Stand it on its end and cut an X down through the middle of the roast, coming at it from both ends with a long knife
Take a knife-sharpening stick or a long-handled wooden spoon (something long and round) and push it through the middle of your X from both ends to create a cavity.
Now push the dates in from both ends to fill the cavity.
Set the roast in a roasting pan, fat side up and score the fat.
Salt and pepper the roast all over.
Create a paste out of the thyme leaves, garlic and olive oil, and spread all over the top and sides of the roast, pushing it into the scored crevices.
Roast for about an hour, until an instant read thermometer registers 145 degrees Fahrenheit.
Let the roast rest for 15 minutes before slicing into thick ½-inch slices.