Saturday, January 14, 2012

Stuffed Pork Loin

Start by opening up the pork loin by making cuts. I looked up a how-to video on youtube.
After it was opened flat, spread with a stuffing. I used leftover Italian/Cracked Black pepper bread, a slice of whole wheat bread, cooked brown basmati rice, finely diced onion and celery, sauteed in bacon fat. It was seasoned with some sage. Added shredded Romano and Parmesan cheese.
Roll it up. Secure by tying the roast.
I browned it in the pan, then put it in the oven to roast to 165F internal temperature.
It took about two hours at 350-400F. Towards the end of cooking, I spread it with a mixture of coarse grain mustard, honey, balsamic vinegar, and garlic. Let it rest before slicing.

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