stuffed pork loin
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- pork loin, boneless, pounded to 1 inch thick
- 4 c
- toasted breadcubes, seasoned with thyme, salt and pepper
- 1/2 pkg
- bacon, cut into small pieces and browned
- celery stalk, diced
- 2 small
- onions, diced
- apples, granny smith, diced
- 1 tsp
- dried thyme
- 1 1/2 c
- chicken stock, warmed
- 1 c
- white wine, dry
1Preheat oven to 350 degrees F.
2Cook bacon until browned. Remove to dish. Use drippings to sautee onions, celery and apples until onions are softened and translucent. Add a pinch of salt, pepper and 1 teaspoon thyme.
3Combine onion mixture with toasted breadcubes and bacon and allow to cool.
4Once cooled gradually pour warmed chicken stock over bread mixture until moist, not soaked. Toss to combine.
5Place stuffing in center of pork loin and roll pork loin. Secure with butchers string. Season outside of pork loin with salt, pepper and garlic powder.
6Sear on med/high heat on all sides until browned. Deglaze pan with white wine. Cover and bake in oven until cooked through approx. 20 minutes.
7Allow to rest about 10 minutes once out of oven. To serve, slice in 1" thick slices and drizzle with pan juices.