Spiral Stuffed Pork Loin Food

STUFFED PORK LOIN

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.

SPIRAL STUFFED PORK TENDERLOIN

Steps:

• Preparation Directions.
• Spiral cut the tenderloin and spread flat.
• Coat both sides lightly with olive oil.
• Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
• Roll up and tie with cooking twine.
• Rub the outside with Bad Byron's Butt Rub.
• The Big Green Egg temperature should be stabilized at 450.
• Place Loin directly on the grill and seal all around (with lid open).
• Remove from heat for 5 minutes (let the meat relax).
• Close lid and reduce stabilize heat at 250-260 degrees.
• The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
• You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
• Remove from heat, slice and serve hot.

SPIRAL-STUFFED PORK LOIN

Steps:

• Preheat over to 400 degrees. Drizzle bread crumbs with olive oil, season lightly, and toast until light golden brown. Combine all ingredients (but not eggs) in large bowl. Pour lightly beaten egg over and toss. Set aside. Reduce oven to 350 degrees. Combine yogurt, rosemary, lemon zest, and pepper. Set aside. Carefully butterfly roast completely to a thickness of 1/2 inch: you will end up with a flat sheet of meat. Spread stuffing evenly over meat. Carefully roll the roast and secure with several pieces of string. Place in a large roasting pan. Generously slather with the yogurt mixture. Bake at 350 degrees until an inserted thermometer reads 150 degrees. Let stand, loosely covered, for 15 minutes. Brace yourself for the accolades, slice, and serve.

ROASTED PORK LOIN WITH STUFFING

Steps:

• Enjoy.

TRICOLORE STUFFED PORK

Steps:

• Preheat the oven to 425 degrees F.
• Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
• Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
• Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
• Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
• Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

BALSAMIC ONION-STUFFED PORK LOIN

Steps:

• Heat oil in nonstick skillet, over medium-high heat. Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened. Add balsamic vinegar and cook for 2 minutes. Remove from heat.
• Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper; stir to combine well. Set aside.
• Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and sprinkle with remaining salt and pepper. Spread onion mixture over top leaving 1-inch (2.5-cm) at 1 short end. From other end start rolling up pork loin, jelly-roll fashion.
• Using kitchen string, tie the pork loin to secure at 1-inch (2.5-cm) intervals. Place on large plate; set aside.
• Heat both sides of barbecue at high heat. Turn off 1 side of barbecue and reduce heat of other burner to medium. Place pork loin on greased grill over unlit side of barbecue. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF (160ºC).
• Turn pork roast and cook for another 45 minutes, maintaining temperature. Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in centre registers 155ºF (68ºC).
• Transfer to cutting board and let stand covered with foil for about 10 minutes. Remove string and cut into thick slices.
• Serve with any juices.

FRUIT-STUFFED PORK LOIN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
• Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
• Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
• Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
• Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.