Pork Loin - Stuffed (Steve Page)

Pork Loin - Stuffed (Steve Page)
Pork Loin - Stuffed (Steve Page)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Stuffing:

  • 8

    oz. Herb stuffing mix

  • Carrots, Celery, Onions, Mushrooms

  • Apples, Raisins, Pecans

  • 1

    Garlic clove, minced

  • 4

    oz. white wine

  • Cut above in half for smaller loin.

  • Marinade:

  • 1

    cloves minced garlic

  • 2

    whole garlic cloves

  • 3

    scallions

  • 1

    tbsp. sesame oil

  • 1/4

    cup white/blush wine

  • 1/4

    tsp. thyme

  • 2

    tbsp. soy sauce

  • Can 2x or 3x above depending on size of loin.

Directions

Dice carrots, celery, onions, mushrooms into 1/4" cubes and saute in olive oil. Salt and pepper to taste. Add wine, diced apple, raisins, pecans and saute for a few more minutes until wine reduces. Make stuffing mix to package directions and mix into vegetables. Allow to sit and thicken. Combine marinade ingredients. Marinade can be made into gravy by thickening it. Pork Loin: Cut loin flat and lengthwise twice, opening each side like book pages. Marinade for 4 hours. Stuff roast with stuffing and tie with string. Cut whole garlic into 4 pieces each, rub on loin and place in stuffing. Brush loin with oil. Bake at 425 for 30 min,., lower heat to 350 and bake for another 30-35 min. Baste as loin cooks. Cook to 160 internal temp. (med.) or a bit less, remove from oven and let sit for 10 min. Slice and serve - red potatoes, small white onions, garden veggies, etc.

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