Monday, October 6, 2014

Stuffed Pork Loin

With the chilly weather creeping in, it's time to warm up with cozy comfort meals! 

This stuffed pork loin is simple to make and turns out super flavorful and moist. Pair it with a chutney or slices of apple and rice or mashed potatoes to soak up the wonder juices and you've got yourself a delicious meal that will help you forget all about the cold.

Recipe from Savor the Memories by Marguerite Henderson

Stuffed Pork Loin
3 to 4 pound boneless pork loin,
  trimmed and cut in half horizontally
  to allow the roast to kay flat
4 Tablespoons butter
1 medium onion, diced
2 ribs celery, diced
2 carrots, peeled and diced
2 cups fresh bread crumbs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk

Topping *
1 Tablespoon Kosher salt
1 teaspoon course ground pepper
6 sprigs fresh Rosemary or Thyme
1 cup chicken or beef broth

Lay pork loin, fat side down, on work surface. Flatten with a meat pounder to 1 1/2 inches thickness. For the stuffing, heat butter in a medium skillet. Saute onion, celery and carrots in the skillet until soft, about 3 minutes. Remove from heat and stir in bread crumbs, thyme, salt, pepper and milk. Mix well. Spread filling evenly on pork loin. Roll up jelly roll style from wide end. Tie roast with kitchen string at 2-inch intervals. Season with kosher salt and pepper. Tuck the springs of herbs under the string on top and underneath the roast. Roast in a preheated 350-degree oven for about 1 1/2 hours, depending on size of roast. Add 1 cup chicken stock or beef broth to pan after 30 minutes of roasting. Test for doneness after 1 hour. Internal temp of roast should be 145 to 150 degrees. Remove from oven and allow to "rest" before slicing and serving.

* I just sprinkled salt, pepper and dried thyme on top of the roast instead of making the topping and using fresh herbs. Sometimes I'm lazy like that :)

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