Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of these before, and am unfamiliar with how to prepare roasts, so I have to know every little detail.

share|improve this question
"Every little detail" is very simple - get a meat thermometer. I am sure other people will be able to give you guesses, but depending on the shape of the meat, the type of your oven, and the type of vessel you are cooking it in, they can be very far off. – rumtscho Apr 15 '12 at 14:34
Hi Leah, this appears to be more of a recipe request than anything else. I would recommend searching the internet or reading the label of the roast for instructions on how to cook it (most of the prepackaged ones have a label on the side with one). We don't really answer recipe requests since they are not constructive, but if you run into any problems cooking up your roast come back and ask and the community will surely be able to help. – mfg May 11 '12 at 18:06

I have a recipe for stuffed pork loin that I have made using anything from a 3 to 6 pound loin. It's been butterflied, pounded flat, stuffing spread on, then rolled tight & tied with twine.

I bake it for 20 minutes at 475 degrees F, then for an additional 30 to 40 minutes at 325 degrees F, whether the roast is 3 pounds or 6 pounds, and then I just check with a meat thermometer to be sure the internal temp is where I want it.

share|improve this answer

Depends on what the stuffing is: if it's minced meat you'll have to cook it through to 70C; unfortunately that's a temperature that will mean the pork is horribly overcooked. Best way would be to pasteurise it at a lower temperature (57-60C) sous vide and then brown afterwards but obviously that's dependant on you having the right equipment.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.