Stuffed Pork Loin
Stuffed Pork Loin
Boneless pork loin is a perfect cut of meat to feed a crowd. It’s easy to cook and carve. Stuffing a piece of boneless pork keeps the meat from drying out and looks impressive when sliced-and it’s a lot easier to assemble than you think.
a 3 to4 lb center cut boneless pork loin
2 tablespoons butter
½ lb sliced mushrooms
1 small onion, diced
½ lb bulk pork sausage (traditional Italian or Mexican chorizo work well)
2 cloves garlic finely minced
2 tablespoons white wine, sherry, brandy or broth
2 tablespoons chopped fresh parsley
salt & pepper to taste
Prepare stuffing: brown the pork sausage in the butter. Add the mushrooms, onions and garlic. Cook till the onions are translucent and the mushrooms are cooked through. Add the wine, parsley and salt & pepper to taste and combine well. Set aside to cool completely before stuffing the pork loin.
To butterfly the roast cut lengthwise through roast about 2/3 throughto the bottom. Open like a book and lay flat on a piece of wax paper. If your roast is unusually thick, you can gently pound the butterflied roast with the flat side of a meat mallet to carefully flatten the meat to an even thickness.
Lay the cooled stuffing across the center of the loin evenly. Roll the loin over and tie with kitchen twine at 2 inch intervals across the roast keeping the roast round. Season the outside of the roast with salt & pepper.
Gently move the roast to a large saute pan or roasting pan and brown on all sides on top of the stove. Move to a preheated 325°F oven and roast for 1 ½ to 2 hours or until internal temperature reaches 155°F, Remove from the oven and let rest for 15-20 minutes uncovered before removing string and slicing ( the roast will be easier to slice and will retain more juice if allowed to rest before slicing).
If desired make a sauce with the drippings that remain in the roasting pan by adding a cup of wine or broth to the bottom of the pan. Bring to a boil for 2 minutes, strain and serve on the side. Serve with roasted potatoes.