I have recipe a little bit out of the ordinary and extra special for you all today. Because Easter is approaching, and because I don’t have a lot of “fancy dinner” recipes in my archives. Which is due to very simple fact that I am the Mom to many children who need more from me than a “fancy dinner”. The folks in my charge want me to drive them places and help them with their homework, and so “fancy dinner” recipes don’t show up at my house, or on this blog very often. We are Throw Creamy Chicken Tacos Into The Crock Pot kind of people, if you know what I am saying here.
I’ve got a pretty good hunch you’re that kind of people too. 🙂
But sometimes a special kind of meal is needed. Especially to celebrate a holiday or other nice occasion! Stuffed Pork Loin is the recipe I have had front and center in my mind as of late and so I spent some time searching around You Tube and found a great tutorial on how to make one just right.
Man, it was good.
Juicy, moist, flavorful.
And A LOT easier than I thought it would be.
Let’s make it man. You, me and your Special Occasion of Wonder.
STUFFED PORK LOIN
PRINT RECIPE WTH PICTURE
Time: 30 min prep + 50 min baking time
Yield: 8-10 servings
Recipe from Andib Shah
2 1/2 C seasoned croutons
1/2 C water
1/2 C carrots, chopped
1/2 C apple, chopped (I used a Gala apple)
1/2 C red onion, chopped
1/2 C celery, chopped
2 T butter
1 (5 pound) boneless pork loin
salt and pepper
1. Grab yourself 2 1/2 cups seasoned croutons (I bought mine at Costco) and pour them into a medium-sized bowl.
2. Crack two eggs into the croutons,
add 1/2 cup of water and stir everything around to combine.
4. Chop yourself 1/2 cup of carrots, apple, red onion and celery.
5. Heat a skillet up over medium high heat. Add 2 Tablespoons of butter to the pan and let it melt. Add your vegetables and cook until they are crisp tender. Should take about 7-8 minutes.
6. While your veggies are sautéing grab your pork loin and get ready to make some magic, man. Tender juicy pork loin is in your future. Truly.
Unwrap your pork, then take a sharp knife and slice the fat from the top.
Make a cut along the side of your pork, leaving about 1 inch of pork on one side.
Cut the pork all the way down the side, but not all the way through to the bottom. You are going to keep slicing through the pork, at an angle so that your pork can be layed out somewhat flat, and about 1 inch thick…
Like this. Now, if I were in a pork cutting contest, I most assuredly would NOT win. This baby looks a little bit uneven, agreed? However, it doesn’t need to be picture perfect for it to taste great. Just do the best you can. I would HIGHLY recommend watching this short video, which demonstrates exactly how to cut the pork. It’s well done and can answer any further questions you might have about cutting the pork.
7. Once your veggies are crisp tender add them to the softened croutons. Mix them well to combine.
8. Spread the stuffing mixture over the pork, leaving about 1 inch of space along the edges.
10. Find yourself some bakers twine (I used crochet thread, because I had no bakers twine…seemed to worked out just fine).
11. Wrap the string around the bottom and top of the pork. See this short video for further description.
12. Pour a bit of olive oil over the pork and rub it all over the outside of the meat with your hands. Wash your hands thoroughly and then sprinkle just a bit of salt and pepper over the meat.
You’ll need to turn it a few times to make sure all of the outside is golden brown. This really helps to seal in all of the juices, resulting in a juicy, flavorful piece of meat.
14. Spray a baking dish with cooking spray (mine was 9×13) and carefully place the pork into the pan.
15. Bake at 350 degrees for 50 minutes (uncovered), or until a meat thermometer reads 170 degrees. Make sure when you stick the thermometer in that you are imbedding it into the flesh of the meat, and not just the filling.
16. Allow the meat to rest for at least 5 minutes, then slice and serve.