Stuffed Pork Loin Roast

Boneless pork loins frequently go on sale and can be used for many dishes including:  pulled pork, cut pork steaks, cubed for oriental dishes, or  baked whole, stuffed or not.  

For a "fancy" presentation for guests or a buffet table, I adapted a stuffed beef recipe for a stuffed pork roast.  

Some cooks butterfly a boneless loin, flatten, then spread a stuffing, roll up and tie it together.  I cut a slit down the length of the loin, stuff and bake. 


Stuffed Pork Loin
1 boneless pork roast,  2 pounds or more
10 oz. frozen chopped spinach drained
1/3 to 1/2 cup diced onion
2 to 3 tsps. minced garlic
1/2 to 3/4  cup grated parmesan cheese
1/3 to 2/3  cups finely chopped sun dried tomatoes
salt and pepper to taste and/or a commercial rub mix

Drain and squeeze spinach and place in a bowl, add parmesan and sun dried tomatoes.  Saute garlic and onion in oil or butter until soft then combine with spinach mixture; add salt and pepper and mix well. Set aside.

Oil the outside of loin and season with a rub or salt and pepper, or commercial rub mix,  and quickly sear the outside to lightly brown then cool. Depending on size of roast, cut a 2 to 3 inch wide slit down the middle and length of the roast.  If a large roast begin at one end and cut to the middle, then cut from the other end to the middle.  This will leave a long wide tunnel to fill with spinach mixture.

Using a spoon, keep inserting spoonfuls of mixture to stuff the roast, packing firmly as you add more. Place a cap of foil on each end to hold in stuffing.

In a baking pan uncovered, bake at 375 for 1 to 1 -1/2 hours, or until browned on outside and internal temperature reaches 135.  Let rest 10 minutes before cutting into slices.  Use pan drippings to make gravy.

I've also prepared this my pressure cooker, first browning, then stuffing and wrapping the entire roast in foil.  The roast in done in about a half hour or less by this method.

The spinach stuffing works well for stuffing thick pork chops, too. Each slice will have stuffing in the center.  Serve with dumplings and sauerkraut, spaetzels, or a potato dish.  Serves 6-8.

Estimated cost: $6.00 or less; $1.00 per serving or less.

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