Monday, March 10, 2014

Stuffed Pork Loin

This spiral entree's impressive looks belie its humble origins. The men at my house are especially fond of it!

Stuffed Pork Loin

  • pork loin (about 3 pounds)
  • 3 cups of your favorite stuffing (I use a box of Stovetop's "Savory Herb" variety, prepared according to the package directions)

Starting at 1/3 of the thickness of the roast, make a cut through it, stopping about one inch from the other side. Opening the pieces like a book, keep cutting through the thick side, stopping short of the edge again. Now you can lay the whole piece out flat.

Spread the prepared stuffing evenly over the meat.

Roll up the meat back into its original shape and secure with string or kitchen twine.

Place roast in baking pan, lean side down.

Bake at 325 F for 90 minutes, or until a meat thermometer reads 150 F.

Um, so my pan was too small. But the meat was in there, and I didn't want to wash another one. 

Let the roast rest a few minutes before slicing into thin spirals. We ate the tender stuffed pork with cranberry sauce, beets, and green beans.

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