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stuffed pork loin

(5 ratings)
Blue Ribbon Recipe by
Marie Gunkel
Waterloo, NY

Adapted from a stuff pork tenderloin recipe. I love the filling. It tastes great as well.

Blue Ribbon Recipe

This stuffed pork loin looks impressive when served, but it's easy to make. The pork is coated in a delicious smoky rub, that infuses into the meat. Inside is a moist, scrumptious stuffing that's filled with a buttery flavor that melds perfectly with the succulent pork.

— The Test Kitchen @kitchencrew
(5 ratings)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For stuffed pork loin

  • 4
    celery stalks, chopped
  • 1
    onion, chopped
  • 2 clove
    garlic, chopped
  • 2 Tbsp
    fresh parsley leaves, chopped
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 6 c
    cubed bread slices
  • 2 pinch
    coarse Kosher salt
  • 2 pinch
    fresh pepper
  • 1 Tbsp
    teriyaki sauce
  • 1 Tbsp
    Worcestershire sauce
  • few dash
    liquid smoke flavoring
  • 2 lb
    pork loin, boneless
  • dry rub (I used a grill dry rub)
  • Pam cooking spray.
  • cooking twine

How To Make stuffed pork loin

Test Kitchen Tips
To make this extra moist, after removing the pork loin from the oven, loosely cover the roast with aluminum foil for 20 minutes. Then slice and serve.
  • Slicing a pork loin.
    Cut the loin so it is flat. Instruction read. Cut a lengthwise slit down the center of each tenderloin to within 1 in. to the bottom. I used a pork loin so I just cut it anyway I could to get it to lay flat without breaking it up. You can look online for a video of instruction.
  • Flattening the pork loin.
    Place plastic wrap over the top and flatten to 1-inch thickness. This can be tricky. Try not to break up the meat. pound with an outward motion to get it thin enough, but not too thin to break. You need to be able to pick it up and handle it.
  • Olive oil and butter in a skillet.
    In a skillet, melt your butter and olive oil. Let it get hot.
  • Cooked chopped celery, onion, fresh parsley, and garlic.
    Add chopped celery, onion, fresh parsley, and garlic. Cook until onion is translucent.
  • Salt, pepper, bread cubes, Worchestershire sauce, some liquid smoke, and teriyaki sauce added.
    Add salt, pepper, bread cubes, Worchestershire sauce, some liquid smoke, and teriyaki sauce (I also added a small amount of olive oil to the mix.). Mix and set a side.
  • Spraying a grill pan.
    I sprayed a gill pan with Pam (the meat was large and needed a large flat area to brown the meat).
  • Seasoning the pork.
    Rub the meat with a desired dry rub.
  • Browning pork.
    Place on a hot grill or pan to brown the meat on each side. You can use olive oil if you would like. Takes a couple of mins. When It is to your desired color, remove it from pan.
  • Stuffing on top of the browned pork.
    Add your stuffing to the meat leaving room on the outside edge.
  • Pork rolled and tied.
    Roll the meat up. Then use your kitchen twine to tie it so the filling does not fall out.
  • Baking the stuffed pork loin.
    Place it 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.
  • Pork loin resting after being baked.
    Let it stand for 5 min. Remove the string and enjoy.