Culinary Elegance: Stuffed Pork Loin Extravaganza
Prepare to embark on a culinary journey with our Stuffed Pork Loin recipe – a symphony of flavors where succulent pork loin meets a delectable stuffing infused with the richness of mushrooms, onions, and aromatic herbs. This dish is not just a meal; it’s a culinary masterpiece that elevates the humble pork loin to new heights. Whether you’re hosting a special dinner or aiming to impress your taste buds, this Stuffed Pork Loin promises an exquisite dining experience.
Ingredients
Stuffing:
- 3 tablespoons margarine
- ½ cup chopped onion
- ½ cup chopped mushrooms
- 2 stalks celery, chopped
- 3 cups torn day-old bread
- Salt and ground black pepper to taste
Pork:
- 1 (4 pound) boneless pork loin roast
- 1 tablespoon ground thyme
- 1 tablespoon herbes de Provence
- ¼ teaspoon garlic powder, or to taste
- Salt and ground black pepper to taste
Instructions
1. Prepare the Stuffing
In a skillet, melt margarine over medium heat. Add chopped onion, mushrooms, and celery. Sauté until vegetables are tender. Stir in torn bread and season with salt and black pepper. Remove from heat and set aside.
2. Butterfly the Pork Loin
Lay the pork loin roast flat on a cutting board. Using a sharp knife, butterfly the pork by making a horizontal cut along the long side of the roast, leaving about ½ inch uncut. Open the pork loin like a book.
3. Season the Pork
Sprinkle ground thyme, herbes de Provence, garlic powder, salt, and black pepper evenly over the butterflied pork loin.
4. Add the Stuffing
Spread the prepared stuffing evenly over the butterflied pork loin, leaving a border around the edges. Press down gently to secure the stuffing.
5. Roll and Secure
Starting from one long side, roll the pork loin tightly, ensuring the stuffing is enclosed. Tie the rolled pork loin with kitchen twine at 2-inch intervals to secure the stuffing inside.
6. Roast to Perfection
Place the stuffed and tied pork loin on a roasting pan. Roast in a preheated oven at 375°F (190°C) for approximately 1 hour or until the internal temperature reaches 145°F (63°C). Allow the pork to rest for 10 minutes before slicing.
Cook Notes
- Use day-old bread for the stuffing to achieve the ideal texture.
- Kitchen twine is essential for keeping the stuffed pork loin secure during roasting.
Variations
Apple and Sage Infusion
Enhance the stuffing by adding diced apples and fresh sage for a sweet and savory twist.
Cranberry and Pecan Delight
Incorporate dried cranberries and chopped pecans into the stuffing for a festive touch and delightful texture.
Frequently Asked Questions (FAQs)
Q: Can I use butter instead of margarine in the stuffing?
A: Yes, you can substitute butter for margarine without compromising the flavor.
Q: What should I do if the pork loin is too thick?
A: If your pork loin is too thick, you can ask your butcher to butterfly it for you or do it yourself by making a deeper horizontal cut.
Q: Can I prepare the stuffing in advance?
A: Absolutely! The stuffing can be prepared a day ahead and refrigerated until you’re ready to assemble and roast.
Keto and Low-Carb Versions
Cauliflower Rice Stuffing
Replace the torn bread in the stuffing with cauliflower rice for a low-carb alternative.
Herb-Infused Butter
Incorporate herb-infused butter under the pork loin’s skin for added flavor without the carbs.
A Feast for the Senses
In conclusion, our Stuffed Pork Loin recipe is not just a dish; it’s a feast for the senses, a celebration of flavors and textures that come together to create a culinary masterpiece. The succulent pork, combined with the savory stuffing, delivers a dining experience that transcends the ordinary. Whether you follow the classic recipe or venture into the variations, each bite promises an exquisite journey for your palate. So, tie up your apron, preheat that oven, and immerse yourself in the enchanting world of Stuffed Pork Loin – where culinary elegance meets pure delight!
