stuffed pork loin
This recipe looks like a million bucks but is very simple to make. You can change up the stuffing and add ingredients that you like as well.
prep time
25 Min
cook time
1 Hr 30 Min
method
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yield
6-8 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 large granny smith apples, peeled, cored and chopped
- 8 - sage leaves, fresh
- 2 cups thick-cut white bread cubes, crusts removed
- 1 - egg, beaten
- 2 tablespoons butter
- - salt and pepper
- 1 cup chicken broth, plus more if needed
- 3 pounds pork loin roast, butterflied
How To Make stuffed pork loin
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Step 1Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium-high heat. Add the onions, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing cool completely before putting it in the pork loin.
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Step 2Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and the fat side up. Lightly score the fat in a diamond pattern, with a sharp knife.
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Step 3Tightly tie the pork roast up with a butcher's twine, season it with more salt and pepper and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minues or until an instant read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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