Roasted Chestnut and Sage Stuffed Pork Loin

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A festive pork loin roast filled with aromatic sage and sweet roasted chestnuts, perfect for a Christmas dinner centerpiece. This American-inspired Christmas recipe, ready in about 80 minutes, pairs boneless pork loin, roasted chestnuts, 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 "Plan a meal with the AI" 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.

Prep: 20 min Cook: 60 min Serves 6 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
Step 5: Roast in the preheated oven for 50-60 minutes until internal temperature reaches 145°F.
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.
Step 7: Slice pork loin into 1-inch pieces and serve drizzled with the pan sauce.