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Chances are, you’ve had a glazed ham on your holiday table in the past – it’s a classic holiday dish, after all, and I’ll be the first to say – it’s DELICIOUS. But at what cost?

Well, ham is glazed in a sugary glaze, and if it’s cured, it’s LOADED in salt. And most of the time, it’s served alongside stuffing…which honestly, is designed to stuff you. Long story short, it’s terrible for your health.

But that doesn’t mean you can’t enjoy pork on your holiday table – or any time at all.

You can even enjoy stuffing. All you need to do is make a few simple swaps in your recipe:

  • Skip the sodium and nitrate-laden ham and opt for a flavorful pork loin from a pasture-raised pig.
  • Instead of drowning your meat in a sugary glaze, baste it in a flavorful garlic-herb sauce and finish it with a drizzle of sweet, tangy balsamic reduction for more flavor without the gut-destroying sugar.
  • Trade the bread or rice in your stuffing for sorghum, an ancient grain that’s lectin-free.
  • Load your stuffing with antioxidant-rich fresh cranberries, fiber-heavy brussels sprouts, herbs, and spices for a classic flavor profile that’s great for your gut, too!

The best thing is, this recipe is pretty simple. And it’s a total crowd-pleaser.

Now, even if you don’t eat pork, I suggest you bookmark this recipe, JUST for the stuffing. It’s delicious baked in a casserole dish on its own, or sauteed with shrimp, chicken, or even omega-3 eggs.

Roast Pork Loin Recipe

Sorghum Stuffing Recipe

For the Pork:

  • 1 pork loin, ideally free-range or heritage pork, trimmed of silverskin*
  • ¾ teaspoon sea salt
  • ¾ teaspoon black pepper
  • ½ cup extra-virgin olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • ¼ cup fresh parsley, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup balsamic vinegar

*For a more festive approach, ask your butcher for a pork crown rib roast – just make sure they don’t fill it with stuffing. Then, fill the hole in the middle with stuffing.

Sorghum Stuffing Recipe

For the Stuffing:

  • 2 cups cooked Sorghum**
  • ½ cup extra-virgin olive oil
  • ¼ cup fresh thyme, minced
  • ¼ cup fresh parsley, minced
  • 1 tablespoon fresh rosemary, minced
  • ¼ cup tablespoon fresh sage, minced
  • 1 cup diced celery
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced mushrooms
  • 1/2 cup raw cranberries, coarsely chopped.
  • 1 cup shredded brussels sprouts
  • 1 cup shelled pistachios
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sea salt

**If you can’t find sorghum (it’s available online on my Amazon grocery list, as well at most well-stocked grocery stores) feel free to use millet instead – it’s a little more readily available, and still lectin-free.

Sorghum Stuffing Recipe


  1. First, make a balsamic reduction by pouring 1 cup of balsamic vinegar in a pan over low heat and cook until syrupy, stirring occasionally (you can do this WHILE making the stuffing.) Once it’s syrupy, remove from heat and set aside
  2. Preheat oven to 350.
  3. Start the stuffing: In a large saute pan, heat half the olive oil over medium heat. Add the carrots, celery, and onions and cook until tender, 5-6 minutes. Add fresh herbs, poultry seasoning, and garlic and cook until very fragrant, and set aside in a large bowl.
  4. Add the rest of the oil to the pan, and add the brussels sprouts and mushrooms. Cook for 7-8 minutes on high heat, tossing occasionally. Add to the bowl with the onion mixture.
  5. Add cooked sorghum, cranberries and pistachios to the bowl and toss to combine. Taste and add sea salt as necessary – let cool to room temperature before stuffing the pork.
  6. Make the herb baste: Combine fresh herbs, garlic and oil (from the pork loin section of the recipe) and set aside.
  7. Now, cut your pork loin for stuffing (or ask your butcher to do it for you***): Cut from one side of the loin to the other horizontally, stopping ½ inch from the end. Open like book and repeat until loin is “unrolled.” Season with salt and pepper.
  8. Spread stuffing mixture on the pork loin evenly, and roll back up. Tie with butcher’s twine to maintain shape. Brush with herb baste, using all of the herbs.
  9. Bake on a lightly greased sheet tray for 45 minutes to 1 hour, until a thermometer inserted into the center of the stuffing reaches 160 degrees.
  10. Brush with balsamic glaze and bake an additional 10 minutes, then let rest for 10-15 minutes before serving.

***If you’re having your butcher do this for you, ask them to butterfly it for rolling and stuffing. They’ll know what to do.

Want help stocking your pantry with Gundry-approved foods? Visit the online grocery shop for Dr. G’s personally curated products for the lectin-free lifestyle. Click the image to shop now: