HOW DO YOU MAKE A PORK LOIN RECIPES

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PORK LOIN & HERBY STUFFING | PORK RECIPES | JAMIE OLIVER ...



Pork loin & herby stuffing | Pork recipes | Jamie Oliver ... image

This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde.

Total Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 10

½ a higher-welfare pork loin (preferably the rib end), skin on, bone out
a few sprigs of fresh rosemary
3 heaped tablespoons fennel seeds
500 g sourdough or rustic bread
2 red onions
3 cloves of garlic
a few sprigs of fresh sage
olive oil
1 handful of pine nuts
4 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
    3. Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
    4. Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
    5. Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
    6. Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
    7. Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
    8. Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
    9. Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
    10. Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.

Nutrition Facts : Calories 242 calories, FatContent 12.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEST STUFFED PORK LOIN RECIPE - HOW TO MAKE STUFFED PORK LOIN



Best Stuffed Pork Loin Recipe - How to Make Stuffed Pork Loin image

Looking for a holiday pork roast recipe? This Stuffed Pork Loin from Delish.com is amazing.

Provided by DELISH.COM

Categories     gluten-free    Christmas    Easter    main dish

Total Time 1 hours 10 minutes

Prep Time 0S

Cook Time 0S

Yield 6-8

Number Of Ingredients 10

6

slices bacon, chopped

2

apples, peeled and finely chopped

1

shallot, finely chopped

3

cloves garlic, minced

1 tbsp.

chopped fresh rosemary

1/4 c.

chopped pecans

4 lb.

pork loin roast

kosher salt

Freshly ground black pepper

2 tbsp.

whole grainy dijon

Steps:

  • Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper. Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle. Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine. Rub with mustard. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices. Let roast rest 15 minutes before slicing.

Nutrition Facts : Calories 486 calories

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