Stuffed Pork Loin
By
Marie Gunkel
@marie14513
1
Blue Ribbon Recipe
This moist, scrumptious stuffing is packed with flavor that melds perfectly with the succulent pork.
The Test Kitchen
Ingredients
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4celery stalks chopped
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1onion chopped
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2 clovechopped garlic
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2 Tbspfresh parsley leaves chopped
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2 Tbspbutter
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2 Tbspolive oil
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6 ccubed bread slices
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2 pinchcoarse kosher salt
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2 pinchfresh pepper
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1 Tbspteriyaki sauce
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1 Tbspworcestershire sauce
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few dash(es)liquid smoke flavoring
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2 lbpork loin, boneless
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·dry rub.. i used a grill dry rub.
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·pam cooking spray.
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·cooking twine.
How to Make Stuffed Pork Loin
- In a skillet melt your butter and olive oil. Let it get hot..
- Add Salt,Pepper,Bread cubes and Worcester sauce,and some liquid smoke.. Teriyaki sauce(I also added a small amount of Olive oil to the mix.) Mix and set a side.
- Place plastic wrap over the top and flatten to 1/2 in thickness. This can be tricky. Try not to break up the meat. pound with a out ward motion to get it thin enough but not to thin to break. You need to be able to pick it up and handle it.
- I sprayed a gill pan with Pam.. the meat was large and needed a large flat area to brown the meat. Rub the meat with a desired dry rub. Place on Hot grill or pan to brown the meat on each side. You can use Olive oil if you would like. Takes a couple of min. When It is to your desired color, remove from pan.
- Place it in on a rack in a shallow roasting pan. Bake uncovered at 330 degrees F. For approximately 1 hr and 15 min. Or until the meat thermometer reads 160 degrees F. ( I cooked mine at 350 would not recommend it.) Cooking it slower on a lower temp should maintain the moister in the meat. The center should be 160 degrees.