STUFFED ROLLED PORK LOIN RECIPES

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PORK LOIN STUFFED WITH SPINACH RECIPE | ALLRECIPES



Pork Loin Stuffed with Spinach Recipe | Allrecipes image

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Provided by MMCGUINNESS

Categories     Pork Tenderloin

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours 0 minutes

Yield 5 servings

Number Of Ingredients 10

½ (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
½ cup diced onion
1 clove garlic
⅓ cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
¼ cup orange juice
2 tablespoons teriyaki sauce
½ teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  • In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 356.9 calories, CarbohydrateContent 12.3 g, CholesterolContent 117.7 mg, FatContent 13.4 g, FiberContent 1.5 g, ProteinContent 45 g, SaturatedFatContent 3.4 g, SodiumContent 583.9 mg, SugarContent 4.9 g

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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Gennaro makes a mean porchetta – and trust me, if you like roast pork chops, you'll devour this
From jamieoliver.com
Total Time 4 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 672 calories per serving
    1. Gennaro makes a mean stuffed porchetta. It looks and tastes beautiful, but don’t be intimidated because it’s really not hard to do at all. Get your butcher to butterfly the meat for you then make this beautiful stuffing and roll it up inside the meat before you roast it. You’ll want to have a piece of string about an arm’s length handy to tie your meat up once you’ve rolled it.
    2. Preheat your oven to full whack. Lay the boned shoulder of pork on a board, skin-side down, and season well with a few really good sprinkles of salt and pepper. Massage this seasoning all over the meat.
    3. Put a large pan on a medium heat and fry your diced onion in a lug of olive oil for about 10 minutes and when it’s softened but not coloured, turn the heat down to low and add the chopped chicken livers and pork mince. Use a wooden spoon to break the mince up a bit and mix everything together. Add the pine nuts, raisins, chopped sage and parsley, then season with a good sprinkle of salt and pepper. Pour in a splash of red or mulled wine, give everything a good stir then take your pan off the heat. You don’t want to cook the meat now, you just want to get a good mix of flavours going so you have a delicious stuffing.
    4. Put the stuffing in a bowl and put it to one side to cool down. Once your stuffing has completely cooled, spoon all of it down the middle of the opened shoulder. Roll the meat up quite tightly then tie it up as tightly as you can with 4 or 5 pieces of string. Drizzle all over with olive oil, season with salt and pepper and rub the seasoning all over the skin to help it turn into delicious crackling. Lay your carrots across the middle of the roasting tray and put the meat on top. Pour your glass of red or mulled wine and a glass of water in the bottom of the tray then put your meat in the oven. Turn the heat down immediately to 180°C/350°F/gas 4 for about 3 ½ to 4 hours until lovely and golden. Once it’s out of the oven carefully remove the skin and put it to one side. Slice the pork then serve it with some tasty bits of broken up crackling, lovely potatoes and a few greens or a nice salad. Absolutely gorgeous.
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