Roasted Pork Loin With Stuffing
Apr 04, · Directions Step 1 Preheat oven to degrees F ( degrees C). Advertisement Step 2 Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine Step 3 Cut the pork loin almost in half lengthwise, cutting to about 1 /5(33). Spread the stuffing on the pork and then roll starting with one end of the short sides. Secure the rolled roast well with skewers or toothpicks or tie it with kitchen twine. Place on the prepared roasting pan; sprinkle with salt and pepper. Roast in the preheated oven for 1 1/2 to 2 hours or until a meat thermometer registers at least datmixloves.comes:
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes.
Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil.
Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9xinch casserole dish. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least degrees F 71 degrees C.
All Rights Reserved. Stuffed Pork Tenderloin. Rating: 4. Read Reviews Add Reviews. Save Pin Print ellipsis Share.
Gallery Stuffed Pork Tenderloin. Stuffed Pork Tenderloin Susan. Stuffed Pork Tenderloin Chris. Stuffed Pork Tenderloin badbabybeth. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving 5. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Preheat oven to degrees F degrees C. I Made How to cook a stuffed pork loin Print.
Per Serving:. Full Nutrition. Reviews 67 Read More Reviews. Most helpful positive review pepsigrl. Rating: 5 stars. Filled and rolled cooked for an extra 10 min Loved it Read More. Thumb Up Helpful. Most helpful critical review ConnieLC. Rating: 3 stars. We loved the filling, but the meat was very dry - maybe too lean. I will give it another try and post another rating it I have better results.
This recipe takes a few extra minutes, but I could see it would how to fix a broken leg on a cat a great company dinner; everything could be done right up to the point of searing it.
Read More. Reviews: Most Helpful. Rating: 4 stars. My wife found it a bit bland i used the how to stop couch cushions from sliding mustard lol so i think next time ill use minced garlic and more of it.
Joys of the beginner lol Read More. I will admit I was a little nervous making this the first time for guests because it was new on this site with only 3 reviews, I used a pork loin center cut, one and one half lbs, followed the recipe exactly and it was perfect!!!
Beautiful presentation! I just might add some craisins to the stuffing next time. My tenderloin was too fat and even after pounding it was still too fat to roll. Since the package essentially comes with two I just latered it. I thought the flavor was outstanding! Best pork tenderloin I've ever eaten and hubby agreed. I have made this twice now and will make it again. I follow the recipe ingredients except I use a pork loin instead of a tender loin.
I butterfly it out to 18 x And follow ingredient list adjusting for the added area to cover. Roll it up and sear it on a iron griddle and bake covered degrees for 1 hr. Comes out fork tender. Mmm Read More. Nancy Leeds. My first time ever cooking pork and it came out incredible! I added a little parmesan cheese because I had it around and used chopped yellow onion instead of shallots because it's what I had. I also made some brussels sprouts in the same pan and they soaked up the flavor beautifully.
Highly recommend! Added some chopped apricots for a little colour. Very tasty would make it again. More Reviews.
All Reviews for Stuffed Pork Tenderloin. Close this dialog window Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Loved it. Joys of the beginner lol. Back to Recipe Review this recipe. Add Photo. What did you think about what is as in periodic table recipe? Did you make any changes or notes? Thanks for adding your feedback. Close this dialog window Successfull saved.
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Cook the stuffed loin on the grill or transfer it to a roasting pan (be sure to line it with tin foil to easily clean up the drippings) and cook it in the oven at F until the internal temperature reaches F. This can take anywhere from 40 mins to over an hour, depending on your oven and the size and thickness of the pork datmixloves.comted Reading Time: 5 mins.
A stuffed pork loin is a wonderful addition to a dinner party or Sunday night meal with the family. But if you don't have experience stuffing a pork loin, the task may seem daunting. Not to worry! Below, we have broken down the process in 15 simple steps.
The first thing you will need to know is that in order to stuff a pork tenderloin you need to spread it open like a book, or create a whole in the middle of it, and place the stuffing in it. The easiest approach is to butterfly it and pound it out until it is about an inch thick across, stuff it, and then roll it. Follow along and we'll show you how! The essential tools you will need to stuff a pork loin are:. Make the stuffing first. It is much easier to have it already prepared than to interrupt the process of handling the pork loin in order to make it.
In this case we are making a quick stuffing with:. Feel free to prepare your favorite stuffing or consider these other ideas - dairy-free stuffing , gluten-free stuffing , or quinoa stuffing. Depending on the specific piece of pork loin it may have a moderate or significant amount of fat tissue.
Begin by trimming it by making small cuts just under parts of the fat, gently lifting them up and using your boning knife to separate them from the meat. Leaving small areas of fat is perfectly fine. This step may or may not be necessary, it depends on the cut of pork loin in front of you. If your pork loin happens to be particularly elongated on one side as seen in the picture or both sides , choose a suitable spot to cut off the 'tail' end s in order to obtain a more uniform piece.
Save and freeze the small unneeded piece s along with the trimmed fat to use later for ground pork or homemade pork sausages.
The easiest method to transform the pork loin into a uniformly thick, rectangular shape is to butterfly it. While pressing onto the meat with one hand, use your boning knife to carve make a gentle cut from top to bottom towards the center of the loin. Open up the separated top part and continue making careful incisions along the length until you get close to the opposite end of the loin.
Stop making incisions at least an inch away from the other side. Spread out the loin. Only if needed - for example one side ended up noticeably thicker than the other - carefully butterfly again on that side only, repeating the above steps. If the loin was not too thick to begin with you will only need to butterfly once. The completely butterflied loin should have more or less the same thickness. Cover the butterflied loin with plastic wrap and use a meat tenderizer to flatten it out.
Be careful not to pound too hard over any thinner areas. Aim for about 1 inch uniform thickness. When done, remove the plastic wrap.
Cover the entire area of the pork loin with stuffing. Carefully roll the pork loin. To secure the stuffing, measure out a string of butcher's twine about three times the length of the rolled up pork loin. Make a loop and tie a knot on one end of the loin, loop the twine underneath the loin by gently lifting it and thread the twine under itself a few inches away from the knot.
Tighten the twine not too much or you will squeeze out the stuffing and proceed in the same manner until you reach the opposite end of the loin and tie another knot to secure it completely. Cook the stuffed loin on the grill or transfer it to a roasting pan be sure to line it with tin foil to easily clean up the drippings and cook it in the oven at F until the internal temperature reaches F.
This can take anywhere from 40 mins to over an hour, depending on your oven and the size and thickness of the pork loin. Pork loin is very lean so to prevent it from drying out brush it with a mixture of olive oil and dried Italian herbs or wrap it in bacon.
If you prefer, tent it with tin foil during the initial 20 minutes in the oven, then discard the foil and continue cooking until done. You may also broil it for a couple of minutes at the very end before pulling it out of the oven. Broiling will create an appetizing outside crust.
Once out of the oven, let the stuffed pork loin rest for at least 5 minutes. After the pork loin has rested carefully cut and remove the twine that secured it first. Carve and serve with your choice of sides. Actively scan device characteristics for identification.
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Stuffing Ingredients. Continue to 4 of 16 below. Prepare the Stuffing. Continue to 5 of 16 below. Remove the Fat From the Pork Loin. Continue to 6 of 16 below. Shape the Pork Loin. Continue to 7 of 16 below. Butterfly the Pork Loin. Continue to 8 of 16 below. Continue to Butterfly the Pork Loin. Continue to 9 of 16 below. Flatten the Pork Loin. Continue to 10 of 16 below. Spread the Stuffing. Continue to 11 of 16 below.
Roll the Pork Loin Up. Continue to 12 of 16 below. Tie the Pork Loin Up. Continue to 13 of 16 below. Continue Tying the Pork Loin Up.
Continue to 14 of 16 below. Cook the Stuffed Pork Loin. Continue to 15 of 16 below. Continue to 16 of 16 below. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page.
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