I want to make a stuffed pork loin but am not really sure how. Can you help me out with a recipe?!


Question: STUFFED PORK LOIN
2 to 4 lb. boneless pork loin
prepared stuffing/dressing
salt, pepper, and garlic salt (to taste)
Preheat oven to 325 degrees F.
Butterfly the boneless pork loin and lay out flat. Pile dressing in center and roll up, tie, season with salt, pepper, and garlic salt.*
Roast in preheated oven at 325 degrees for 1 1/2 hours to internal temperature of 160 degress. Let stand to cool 15 minutes, slice and serve.

nfd ?


Answers: STUFFED PORK LOIN
2 to 4 lb. boneless pork loin
prepared stuffing/dressing
salt, pepper, and garlic salt (to taste)
Preheat oven to 325 degrees F.
Butterfly the boneless pork loin and lay out flat. Pile dressing in center and roll up, tie, season with salt, pepper, and garlic salt.*
Roast in preheated oven at 325 degrees for 1 1/2 hours to internal temperature of 160 degress. Let stand to cool 15 minutes, slice and serve.

nfd ?

INGREDIENTS
3 pounds boneless pork loin
1 cup Italian salad dressing
1 (10 ounce) can large, pitted black olives, drained and chopped
1 (8 ounce) jar Spanish olives, drained and chopped
4 cloves garlic
1/4 white onion, chopped
10 pepperoncini peppers, drained and chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
cracked black pepper to taste

DIRECTIONS
Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 160 degrees F (70 degrees C).

your first answer is great. i will just add my stuff. I use italian flavored breadcrumbs. about 2 cups. 2 eggs and add more seasonings, garlic, salt, pepper. make sure stuff mixture is wet but not runny. then just spread it on the inside of your pork loin and then tie with bakers string. yummo. good luck

I have stuffed a pork roast two ways. If it's a large roast I have cut it in such a way that it "unrolls" as I cut so you end up with a thick, flat piece of pork which once stuffed, can be rolled up like a jelly roll. Since it's hard for me to explain how I do it you could ask the butcher at your market. Another way is to put a slit completely thru the middle from end to end to form a pocket or opening.

I don't stuff it with anything fancy. Sometimes I use a prepared box of stuffing mix for pork, a stuffing mix with vegetables in it or a cornbread stuffing mix. Make according to directions, cool and either spread it flat if you do it the first way I mentioned and then roll up like a jelly roll or stuff it in both ends of the roast you made a slit in horitzontally going from end to end. if I use the rolling method, I use kitchen string or toothpicks to attach the end of the meat to the rest of the roast.

You may rub the outside of the roast with a bit of olive oil or any seasoned oil you may have and sprinkle with salt and pepper. Place in a roasting pan and place in oven at 350 F. for approx. 2 hours.

Now.....you can use the cornbread stuffing mix and also add chopped dried apricots and cranberries for sweetness and chewiness. If you chose to not use fruit...you can rub the outside of the roast with a clove or two of garlic.

Pork loin, 2 pieces
1 c. celery, chopped
1 egg
2 c. Pepperidge Farm stuffing
1 c. onions, chopped
Strips of bacon

Pound pork loin until about 1/2" thick. Place one piece in an aluminum foil lined baking dish. Mix dressing ingredients and place on the pork loin. Place the other piece of pork loin on the dressing. Place bacon strips and secure with toothpicks. Bake at 350 degrees for about 2 1/2 hours or until bacon is brown and loin is done. Be sure the aluminum foil is sealed while baking. Open and let bacon continue to brown if more browning is desired.





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