stuffed pork loin

Name: Stuffed Pork Loin
Prep time: 1 h
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 - pork loin; 1 tablespoon(s) olive oil, extra virgin; 1 teaspoon(s) salt; 2 teaspoon(s) pepper; 2-3 tablespoon(s) chef paul magic seasoning blend for pork and veal; 1 - leek; 1/2 - yellow bell pepper; 1/2 - red bell pepper; 1 - celery stalk; 1 - yellow crooked neck squash; 1 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) butter; 1 cup(s) fresh kale, chopped; 1 - fresh portabello mushrooms stems removed; 1 teaspoon(s) salt and pepper; 1/2 teaspoon(s) mccormicks perfect pinch vegetable seasoning

(1 RATING)

56 Pinches 1 Photo

Lori Daulton

Somewhere, CA

Updated on Jan 21, 2013

This was the most delicious pork loin I ever made. It was moist and flavorful. The vegetables were the icing on the cake!

Rate

prep time 1 Hr

cook time 1 Hr

method Bake

yield 4-5 serving(s)

Ingredients

1 - pork loin
1 tablespoon olive oil, extra virgin
1 teaspoon salt
2 teaspoons pepper
2-3 tablespoons chef paul magic seasoning blend for pork and veal
1 - leek
1/2 - yellow bell pepper
1/2 - red bell pepper
1 - celery stalk
1 - yellow crooked neck squash
1 tablespoon olive oil, extra virgin
2 tablespoons butter
1 cup fresh kale, chopped
1 - fresh portabello mushrooms stems removed
1 teaspoon salt and pepper
1/2 teaspoon mccormicks perfect pinch vegetable seasoning

How To Make stuffed pork loin

Step 1

Cut your pork loin lengthwise like a pocket. Making sure to leave the ends intact and not going all the way through the bottom. Place in a gallon freezer bag and season with the salt, pepper, chef paul seasoning blend and the olive oil. Place in refrigerator to marinate for 1 hr.

Step 2

Cut off the dark end of the leek and the roots. Clean thoroughly before you slice thin. Only use about half of the leek. It goes a long ways for adding flavor and you can use the other half in something else. Place in a large pot to saute.
Step 3

Dice the bell peppers, celery, crooked neck squash. Add to the pot and add the olive oil and butter. Saute on med till just tender. Add the diced portabella and the kale last. Cook just enough to warm them up. Take off heat and let sit.
Step 4

After the loin has marinated place in a 2 quart dish or something of ample size for it. With the open side up add all the vegetable mix. Should be heaping. If it spills over a bit it won't matter. It's still yummy.
Step 5

Heat oven to 350. Place in oven and let it cook 55-60 mins. Enjoy!
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