This stuffed pork loin recipe is primarily a technique example for preparing the pork loin for stuffing. We call for our “Whole Grain Stuffing with Apples and Pecans” but the list is endless of the variety of stuffing that could be used in this capacity. We are trying to address the tougher part of the equation and that has been the “filleting” of the pork – done so you gain a nice large flat area for the stuffing that allows for a decent roll-up and tying.
1 – three to four lb pork loin
4-5 slices bacon, fried crispy and crushed
5 cloves of garlic, chopped
dried rosemary, crushed
Whole Grain Stuffing with Apples and Pecans
You’ll want to have prepared some rosemary/garlic infused oil; a quarter cup of olive oil with a tbsp of crushed dried rosemary and chopped garlic cloves, combined in a small bowl and left to sit in the fridge for an hour or all the way up to 24 hours.
Filet pork loin following the illustration below. Remember to prepare things so that when you roll up your pork loin to tie it, the fat portion will end up on top (for basting).
The idea is to cut from left to right to make a top flap, and below that from right to left to make a bottom flap – leaving a good 1/2 inch at the end of each cut so you do not cut all the way through. Then simply unfold roast and open up the 3 sections NOTE: additional slits in meat can be made at this time if there are some extra thick areas (to help keep it uniform and flat)
Once you are happy with the cut, you can also pound meat out between layers of plastic wrap to flatten a little more and continue to make even more uniform (if desired).
Now, with fat side down, spread your loin out and start pressing moist stuffing onto the meat surface (the closer to the edges the more likely it will fall out when rolling up), press the stuffing in firmly. Once meat is covered, begin rolling from lean side to fat side (so fat will end up on top), and not too tightly as it will force the stuffing out. Tie with string, rub with rosemary/garlic oil, and wrap in plastic wrap to rest in fridge over night.
When ready for roasting, preheat oven to 450 degrees. Unwrap roast, and lay in a pan on a rack (so bottom is raised). Lay strips of bacon length wise across the top of the roast for extra marinating and place in preheated oven. Cook at 450 degrees for 10-15 minutes, then reduce heat to 350 degrees and continue to cook for an additional 45 minutes to an hour (internal temperature of meat should be 150 degrees).
Remove from oven, cover lightly with foil and let rest for 10 minutes then serve.
ENJOY your Stuffed Pork Loin brought to you by Tasty Farmer