Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed pork loin. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Stuffed Pork Loin is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Stuffed Pork Loin is something that I have loved my whole life. They are nice and they look wonderful.
This Stuffed Pork Loin from Delish.com is amazing. The pork loin is filled to the brim with the classic, cold weather, flavor combination of apple, bacon, rosemary and pork. This video was sponsored by National Pork Board Buy whole boneless pork loins from Sam's Club and cook it to the proper cooking temperature.
To begin with this particular recipe, we have to prepare a few components. You can have stuffed pork loin using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Stuffed Pork Loin:
- Make ready 1/2 pork loin (4-5 lbs)
- Take 10 oz baby spinach
- Take 2 oz blueberry goat cheese
- Prepare 3/4 oz basil; chiffonade
- Make ready 2 roasted red bell peppers; medium dice
- Make ready 2 garlic cloves; minced
- Take 1 lemon; juiced & zested
- Make ready 1 small red onion; julienne
- Prepare 1 T fresh rosemary; minced
- Take as needed kosher salt & black pepper
- Prepare as needed olive oil
Want to serve something really tasty AND impressive? Look no further than this Spiral-Stuffed Pork Loin. Season pork generously with salt and pepper. Roll up pork loin and tightly secure with kitchen twine.
Steps to make Stuffed Pork Loin:
- In a large mixing bowl, combine ingredients spinach through salt and pepper. Mix together.
- Butterfly pork loin down center, but do not cut all the way through.
- Lay pork loin between seran wrap on a large work surface.
- Pound thin with a mallet or blunt object.
- Place cheese and vegetable mixture along the center. Fold over pork loin. Alternatively, pound pork super thin and spread out mixture all over but leave 1 inch of space along one side of the pork to close the loin. Roll up the pork to make a roulade.
- Drizzle olive oil over pork loin. Season with kosher salt, black pepper, and rosemary on both sides.
- Lay pork loin on a baking tray lined with parchment paper. Bake at 350° for approximately 40 minutes or until pork reaches desired doneness.
- Variations; Plain goat cheese, feta, mozzarella, parmigiano reggiano, parmesean, romano, gruyere, thyme, oregano, parsley, sage, white pepper, peppercorn melange, pearl onions, pesto, paprika, shallots, habanero, bacon, pancetta, chives, scallions, herbes de provence, Italian seasoning, agave, honey, apple, almond crust, ginger, lime, roasted apricots, blackberries, cream cheese, ricotta, blue cheese, feta, fennel, hazelnuts, kale, corn, zucchini, creme fraiche, lavender, lemon, mango, mint, cantelope, orange zest, mascarpone, peaches, raspberries, thyme, brown rice
When cooked properly, pork loin is moist, tender, and deeply flavorful. When under-seasoned and overcooked, it's just plain sad — a dry, stringy end to a potential-filled piece of meat. Because pork loin is so lean, it is a great cut for stuffing with something moist. Pork loin is a lean tender tube of muscle attached to the ribs on one side and the spine on the other. Topped with apricot-infused sweet and sour sauce, we tip our hats to.
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