Roasted Chestnut and Sage Stuffed Pork Loin

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A festive pork loin roast filled with aromatic sage and sweet roasted chestnuts, perfect for a Christmas dinner centerpiece. This American Christmas recipe, ready in about 80 minutes, pairs boneless pork loin, roasted chestnuts, and fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs boneless pork loin
• 1 cup roasted chestnuts, chopped
• 2 tbsp fresh sage leaves, finely chopped
• 2 medium shallots, minced
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup dry white wine
• 1 cup chicken broth

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. Lay the 3 lbs boneless pork loin flat on a cutting board and butterfly it by slicing horizontally but not all the way through, then open it like a book.
2. Step 2: In a bowl, combine 1 cup chopped roasted chestnuts, 2 tbsp finely chopped fresh sage leaves, 2 minced shallots, and 3 minced garlic cloves. Drizzle 1 tbsp olive oil and mix well.
3. Step 3: Spread the chestnut and sage mixture evenly over the opened pork loin. Roll the pork tightly and secure with kitchen twine every 1 1/2 inches.
4. Step 4: Rub the outside with 2 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Place in a roasting pan.
5. Step 5: Roast in the preheated oven for 50-60 minutes until internal temperature reaches 145°F.
6. Step 6: Remove the pork, tent with foil, and let rest. Meanwhile, pour 1/2 cup dry white wine into the roasting pan and scrape up browned bits. Add 1 cup chicken broth and simmer on stovetop over medium heat for 5-7 minutes until reduced by half and sauce thickens.
7. Step 7: Slice pork loin into 1-inch pieces and serve drizzled with the pan sauce.