stuffed pork loin

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

garlic (crushed)

lemon juice (freshly squeezed)

Dijon mustard

olive oil

tsp black pepper

pork

oz reduced fat mozzarella cheese (Polly-o)

baby spinach

tomatoes

oz thin sliced prosciutto

salt and fresh cracked pepper (to taste)

Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through).

Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.

Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

Looking for a holiday pork roast recipe? This Stuffed Pork Loin from Delish.com is amazing.

Stuffed Pork Loin

bacon, chopped

apples,

shallot, finely chopped

garlic,

rosemary

c. chopped pecans

lb. pork loin roast

kosher salt

black pepper

tbsp. whole grainy dijon

Super Delicious!! Excellent recipe. I followed the directions exactly (just added little more bacon).
Sooo good, everybody loved it. Thank you for sharing this amazing recipe.

https://streaming.hearstdigitalstudios.com/9fdcbab5-95ab-4ed3-8d7f-3c09c359aafa/video_rover_16x9_1080p_hd_1575933637_91546.mp4

This stuffed pork loin with apples and bacon is elegant and easy.

How to Wow Holiday Dinner Guests? Stuffing a Pork Loin with More Bacon.

Seriously AMAZING stuffed pork loin with French Onion!

French Onion Stuffed Pork Loin

butter

yellow onions, (thinly sliced)

beef broth

pork loin, (about 3 pounds)

extra virgin olive oil

salt

pepper

Italian seasoning

shredded gruyere cheese, (divided)

Preheat oven to 450°F.

In a large oven-safe skillet over medium-high heat, melt butter.

Add onions and beef broth and cook until the onions are browned and tender (approximately 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm.

PORK LOIN

Butterfly the pork. With the pork on a cutting board, hold a knife blade 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 1/3 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 half of the cooked onions and half of the shredded cheese.

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 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 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F.  Occasionally baste the pork loin with the pan juices.

Increase oven temperature to broil. Top pork loin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.

Slice and serve warm.

Add parsley for garnish.

ONIONS

This Bacon Wrapped Pork Tenderloin with Cream Cheese &amp; Pepperoncini Peppers is stuffed with flavor and is always a huge hit! This pork tenderloin is tender, easy and of course, loaded with flavor and delicious! 

Bacon-Wrapped Pork Tenderloin with Cream Cheese &amp; Pepperoncini

pork tenderloin, 1-1.5 pounds

salt, salt & pepper)

cream cheese, softened

pepperoncini, sliced thin

bacon

Place the pork tenderloin on a baking sheet lined with aluminum foil.  Sprinkles with seasoned salt and rub it in.

Slice the tenderloin lengthwise, approximately 1-inch deep.

Slice the cream cheese into strips and press into the slit on the pork tenderloin.  

Top the cream cheese with the sliced pepperoncini.  Set the pork tenderloin aside.

Lay the bacon in strips on the pan with spaces in between. Place the pork tenderloin over the bacon and wrap it (see pics above). 

Cover with foil and bake for one hour.  Remove the top foil and continue to bake for another 20 minutes. 

If you'd like to brown it and crisp the bacon, broil for the last 3-5 minutes.

This is not a pork loin, it's a tenderloin. It's referenced as a loin in the title and all through the article just to get down to the recipe and see it's actually for a tenderloin.

Rolled in a tender pork loin, Cuban Pork Loin is packed with all the flavors of the popular sandwich!

Cuban Pork Loin

sea salt

garlic salt

parsley

(dried

5-6 Dill pickles, (sliced lengthwise)

block (8 oz) Swiss cheese, (shredded)

Preheat oven.

Cut pork.

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 pork.

Wrap pork loin.

Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.

Combine oil and seasonings, rub all over pork.

In a small bowl, combine oil, salt, garlic, and parsley.  Rub over both sides of pork loin.

Top loin with mustard, ham, pickles, and cheese.

Top the pork loin with mustard, ham, pickles and swiss cheese.

Roll pork loin.

Secure loin with twine.

Sear all sides of loin.

In an oven-safe skillet, over medium heat, add a tablespoon of 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.

Cook in the oven.

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.

Impressive and delicious apple and bacon stuffed pork loin roll, with easy gravy! Made with apples, cranberries, bacon, garlic and fresh herbs!

Apple & Bacon Stuffed Pork Loin Roll (video)

center cut pork loin

shallot (diced)

garlic

brandy

apple

cranberries (chopped)

maple syrup

tbsp dijon mustard

tbsp sea salt

tsp smoked paprika

thyme

rosemary (chopped)

tbsp butter

chicken broth

tbsp all-purpose flour

pan drippings broth (strained)

sweet potatoes

tbsp avocado or olive oil

tsp salt

tsp EACH: garlic powder, smoked paprika

herbs de provence

Start by preheating a large pan over medium heat. I like to use one pan for making the filling, for browning and for roasting (less dishes!). Use an oval shaped pan so that the loin can fit comfortably. Into the preheated pan, add the diced bacon and render it for a few minutes. Next, add the shallots and cook until the bacon is crispy.

Add the fresh spinach next and toss it with the bacon bits. After the spinach has wilted, add in the garlic and the brandy (if using),toss everything together, and cook for about 2 minutes, until most of the liquids are reduced. Transfer this mixture into a large mixing bowl.

Next, add the remaining filling ingredients: apples, dried cranberries, salt, black pepper, paprika, mustard, maple syrup, thyme and rosemary. Use a spoon to mix everything together thoroughly. Filling is all done!

Preparing the Filling:

To prepare the pork loin, place it fat side down onto a cutting board. Using a sharp carving knife or chef’s knife, begin slicing through the pork lengthwise near the bottom, cutting it to about 1/3 to ¼-inchthickness.

As you near the other side of the pork loin, turn the loin sideways and turn your knife sideways, and begin cutting in the opposite direction. Do this until the loin is flattened. Do your best not to cut through the pork loin! If you do cut a small hole, that is okay! Watch my video tutorial to see how this is done!

Once you have a flat sheet of pork, use a meat mallet to tenderize and flatten the pork further.

First, turn the flatten pork loin over so that the fat side (the outside) is facing upwards. Season this side with a little bit of salt, rubbing it into the meat. Turn it back over afterwards.

Preparing the Pork Loin:

Spread the prepared filling onto the entire surface of the pork loin, leaving a 1 ½ to 2 inch seam on just one edge ,closest to the top. Pat the filling gently into place.

Begin rolling the pork loin, starting at short end and ending with the fat side facing upwards. Watch my video tutorial to see how it’s done!

The pork loin needs to be tied to keep the filling inside. Extend a large piece of kitchen twine off the spool without cutting it. Begin at one end and tie a loop around the end; it should tied firmly but not too tightly! Loop the kitchen twine around your hand, then slip it around the pork loin and tighten the loop.

Repeat these loops of twine until the end of the pork loin, bring the twine around the end. Next, pull the twine through each loop on the back side, pulling it through twice to make a knot to tighten the twine. Once you reach the end, bring the twine around the end of the loin, brining it back to the starting point, and tie a knot. Trim off the excess twine.

Stuffing, Rolling &amp; Tying:

Next, it’s time to brown the loin. Preheat a large pan over medium-high heat and add a drizzle of avocado oil. Add the bacon stuffed pork loin, fat side down first. Fry the loin until it’s golden brown, then turn it. Turn it every few minutes, until it’s well browned all over.

Add in the whole garlic cloves, fresh herbs and pour in 1 cup of chicken broth into the pan. Allow the broth to come up to a simmer, then close the pan with a lid or foil.

Roast the pork loin at 425F for approximately 1hour and 15 minutes, or until the internal temperature reaches 160F in the center. Start checking for doneness after 55 minutes. Remove the lid half way through to allow the loin to get more color.

Remove the cooked loin from the oven and use a large spoon to baste it with the broth from the pan. Baste it for a few minutes, then remove the stuffed pork loin onto a carving board. Let the loin rest for at least 15 minutes, to 30 minutes.

Roasting the Pork:

For the gravy, strain the remaining broth from the pan through a fine mesh strainer and into a large measuring cup. Place the whole garlic into a separate bowl. Allow the broth to stand for about 10minutes, until the fat has separated at the top.

Using a baster, suck up the broth from the bottom of the measuring up into a second cup. You’ll need just 1 cup of the pan drippings/broth.

Preheat a medium-sized sauce pan over medium heat and add the butter and flour to create a roux. Allow the roux to cook for3 to 4 minutes, then slowly begin adding the pan broth, whisking after each addition. Next, add in the chicken broth. This will help balance the gravy so it’s not too salty!

Finally, use a spatula to mash the roasted garlic and whisk it into the gravy!

Making the Gravy:

Once the pork is rested, cut away the twine, then use a sharp knife to slice the loin into ½-inch thick slices. Serve it with a generous amount of the gravy and some type of side dish. I love it with Oven-Roasted Sweet Potatoes.

Peel and cube the sweet potatoes into 1-inch cubes and place them onto a baking sheet lined with parchment paper. Season them directly on a baking sheet with salt, pepper, smoked paprika, garlic powder, herb de provence, avocado oil and maple syrup. Toss everything together, cover with foil, and roast at 425F for 25 minutes. Remove the foil and roast for another 15 to 20 minutes, until golden.

NOTE: nutritional information calculated without the sweet potatoes; pork only!

Serving:

https://www.youtube.com/watch?v=5bSMhGkeBMc

CLICK BELOW FOR RECIPE! 🡇🡇🡇 https://tatyanaseverydayfood.com/bacon-stuffed-pork-loin/
An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!

Get the full recipe here:  https://tatyanaseverydayfood.com/bacon-stuffed-pork-loin/

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Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test

#stuffedpork #bacon #dinner #tatyanaseverydayfood #holidays #pork

Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!

This Stuffed Pork Loin recipe is a showstopper, perfect for a special occasion or holiday meal. The tender pork loin is filled with a flavorful sausage mousse, dried cherries, cranberries, and fresh herbs, all wrapped in crispy bacon. It&#039;s a delicious combination of savory and sweet flavors that will impress your guests. Follow this step-by-step recipe for a mouthwatering dish that is sure to become a family favorite.

Stuffed Pork Loin Recipe with Sausage and Black Cherry Mousse Wrapped in Bacon

Pork Loin, approximately 2.5 pounds (1134 grams)

Salt and Black Pepper

Dried Herbes de Provence

Sausage Mousse (see recipe below)

Butter

Shallots,

10 grams Dried Cherries

10 grams Dried Cranberries

Fresh Thyme Leaves, chopped

Garlic, minced

Spicy Italian Sausage (or Ground Pork)

Egg Whites

30 milliliters Heavy Cream

Cognac

In a saucepan, melt the butter over medium heat.

Add the shallots and sauté gently until translucent. 

Stir in the dried cherries, dried cranberries, minced garlic. Turn the heat off and let the garlic infuse for a few more minutes and reserve in the fridge while you prepare the mousse.  

Remove the sausage from its casings if using links. 

In a food processor, combine the sausage, egg whites, heavy cream, cognac (if using).  

Process the mixture until it forms a smooth mousse-like consistency.

Transfer the sausage mixture to a bowl and mix in the shallot and cherry mixture. Add freshly chopped parsley and mix well.

Prepare the Sausage Mousse:

Clean the pork loin by removing the fat cap. Try to remove as little meat as possible.

Using a long, slicing knife, cut horizontally into the pork loin about 2/3 of the way down from the top. Open up the pork loin like a book. Then slice the thicker side 1/2 way down but not all the way through so you can open that side up like a book. Aim for an even thickness throughout. (This is demonstrated in the video)

Pound the pork loin between two sheets of plastic wrap to achieve a uniform thickness if necessary.

Season the inside of the butterflied pork loin with salt and pepper. 

Spread the sausage mousse evenly over the pork loin, leaving a small border around the edges.  

Roll the pork loin tightly from one end to the other, enclosing the sausage mousse and filling, using the plastic wrap to help.

Secure the roll by tying it with the plastic wrap and refrigerate for 15/20 minutes to firm it up a little. 

Prepare the Pork Loin:

Wrap the entire stuffed pork loin with bacon slices, ensuring the ends are tucked underneath. 

Season it with freshly ground black pepper and  Herbs De Provence.

Place the bacon-wrapped pork loin on a baking sheet or roasting pan.  Roast the pork loin in the preheated oven for approximately 1 to 1 ½ hours, or until the internal temperature reaches 140-145°F (60-63°C).

Let the pork loin rest for about 10 minutes before slicing.

Preheat Oven to 375°F (190°C)

Introducing stuffed pork loin - the perfect roast to tantalize your taste buds! Whether you&#039;re hosting a dinner party or simply looking for something delicious to make on a weeknight, pork roast is sure to be an absolute hit.

olive oil ((extra virgin))

small onion ((or half of a large onion

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