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 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
CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
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
WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
EASY STUFFED PORK TENDERLOIN
A tasty recipe with a minimum of ingredients and relatively short cooking time. The instructions are a little long so just read them through once before starting.
Provided by WOLFGANG S.
Categories Pork
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside.
- In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes.
- Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat.
- On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine.
- Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks.
- Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy.
- For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!
Nutrition Facts : Calories 762.4, Fat 46.9, SaturatedFat 16.1, Cholesterol 173.6, Sodium 1383.2, Carbohydrate 32.2, Fiber 1.6, Sugar 3.9, Protein 49.5
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