BUTTERFLY PORK LOIN RECIPES RECIPES

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WILD RICE-STUFFED PORK LOIN RECIPE: HOW TO MAKE IT



Wild Rice-Stuffed Pork Loin Recipe: How to Make It image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 547mg sodium, CarbohydrateContent 23g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

ROTISSERIE PORK LOIN WITH GARLIC, ROSEMARY, AND FENNEL ...



Rotisserie Pork Loin with Garlic, Rosemary, and Fennel ... image

Rotisserie Pork Loin with Garlic, Rosemary, and Fennel

Provided by Jamie Purviance

Categories     Pork

Total Time 14 hours

Prep Time 1 hours

Cook Time 13 hours

Yield 6 servings

Number Of Ingredients 14

¼ cup/35 grams kosher salt
¼ cup/50 grams light brown sugar
4 garlic cloves, smashed but intact
2 rosemary sprigs
1 bay leaf
1 teaspoon black peppercorns
1 boneless pork loin roast, (2 1/2 to 3 pounds)
6 garlic cloves
¼ cup/6 grams rosemary leaves
1 teaspoon fennel seed
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • In a large saucepan combine the brine ingredients and 2 cups water. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and add 4 cups water. Cool to room temperature. Transfer the brine to a large container or bowl. Submerge the pork in the brine (add more water as needed to cover). Cover the bowl and refrigerate for at least 8 hours or up to 12 hours.
  • In the bowl of a food processor combine all of the paste ingredients, except the oil. Process to finely chop. Add the oil and pulse to blend. The consistency should be a runny paste.
  • One hour before grilling, remove the pork from the brine and discard the brine. Pat the pork dry with paper towels. Butterfly the loin by slicing the loin lengthwise through the center, without piercing through the other side. Open the loin like a book, making additional incisions, if needed. Spread half of the paste on the inside of the roast. Roll the loin up and truss, tying it every 1 1/2 inch. Spread the remaining paste on the outside of the pork. Skewer the trussed roast on the rotisserie spit, securing it with the spit forks.
  • Before turning on the grill, put the spit on the grill and turn on the motor, to test that your food freely fits and spins on the rotisserie.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F). Place a drip pan in the middle of the grill on top of the cooking grates to catch the drippings from the roast.
  • Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the pork roast.
  • Close the lid and cook over indirect medium heat until an instant read thermometer inserted into the thickest part of the pork loin registers 145°F (or your preferred doneness), for 45 to 60 minutes, depending on the thickness of the roast, basting occasionally with the pan juices.
  • Remove the spit from the grill and remove the roast from the spit. Let rest indoors at room temperature for 5 to 10 minutes before carving. Discard the trussing and cut into 1/2 inch slices.

Nutrition Facts : Calories calories

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