Stuffed Pork Loin
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Stuffed Pork Loin
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You will taste why stuffing isn't just for turkeys anymore when you try this Stuffed Pork Loin!
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Ingredients
STUFFING
- 4 tablespoons 1 stick (113g) salted butter
- 2 slices thick-cut bacon, cut into small chunks
- 1 medium onion, cut into 1/4-inch dice (about 3 cups)
- 3 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
- 1 loaf (9 inches) French bread, cut into 1/4 cubes
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon celery salt
- ½ teaspoon dried sage, crumbled
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon dried thyme, crumbled
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dried cranberries
- 2 cups chicken stock
PORK LOIN
- 1 center-cut pork loin, about 3 pounds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
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Instructions
- Preheat oven to 450°F.
STUFFING
- In 12-inch heavy skillet over medium heat, add butter and cook until melted. Add bacon to skillet and cook 5-10 minutes until bacon is cooked through and starting to get crispy. (There should be a lot of liquid in the pan.)
- Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.
- Transfer to a large bowl, and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.
- Stir in chicken stock. Set aside
PORK LOIN
- Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
- Open the loin like a book.
- Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
- Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
- In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
- Top the pork loin with the stuffing mixture.
- Tightly roll the pork loin to completely enclose all of the fillings.
- Using cooking twine, tightly secure the roll.
- In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
- Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
- Slice and serve warm.
Nutrition Information
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Calories
512kcal
(26%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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