STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
CHEESE STUFFED PORK ROAST
I found this recipe posted by Cathie Lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160F should be perfect.
Provided by Lazarus
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
- Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
- Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
- Preheat oven to 350°F In a casserole dish, add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil, salt and pepper.
- Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
- To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.
Nutrition Facts : Calories 443.9, Fat 21.3, SaturatedFat 10.1, Cholesterol 173.6, Sodium 337, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 54.5
CHEESE STUFFED PORK ROAST W/ CREAM SAUCE
Found this in one of the small add along cookbooks/ coupon books they send with Taste of Home issues. It sounds so yummy. I will be making it this weekend I think.
Provided by JanetB-KY
Categories Pork
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
- Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
- Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
- Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
- Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
- Combine marjoram, oregano, and basil; rub over roast.
- Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
- Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
- Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
- Slice roast; serve with cream sauce.
Nutrition Facts : Calories 709.3, Fat 45.4, SaturatedFat 17.9, Cholesterol 257.7, Sodium 507.4, Carbohydrate 5.2, Fiber 0.6, Sugar 0.7, Protein 66.9
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
PORK ROAST STUFFED WITH HAM AND CHEESE
Provided by Melissa d'Arabian : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside.
- Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.
- Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
SAUSAGE-STUFFED PORK ROAST
I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
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BROWN SUGAR ROASTED PORK LOIN WITH CREAM CHEESE STUFFING
From lovefoodies.com
4.4/5 (37)Total Time 3 hrs 20 minsCategory Main MealsCalories 616 per serving
- Prepare the pork loin so it is ready for stuffing and rolling. The easiest way to show you is by watching this video on how to cut the joint of meat. You just need to watch the first 3 minutes.
- Once the pork is flat and laid out, spread the cream cheese all over, then season with salt and pepper, garlic salt and dried basil. Add the slices of peppers, onion and spinach leaves then roll the pork up tight. Secure with butchers twine.
- In a separate bowl, add all the ingredients for the dry rub and stir. Then in a tray, place the stuffed joint and add the rub mix. Use your hands and rub in to the meat well. Let it rest while you preheat the oven to 300 F.
- Cover the pork with foil and place in the oven. Roast for approximately 2 hours 15 minutes, then remove the foil and cook for a further 20 minutes or until the pork is cooked through, juices run clear when you poke a knife through the center, and the surface is a nice brown color.
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