Make this stuffed pork loin recipe for your next Sunday dinner. Serve with garlic mashed potatoes, carrots, and peas.
Ingredients
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
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
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Make the stuffing: Melt margarine in a skillet over medium heat. Add onion, mushrooms, and celery; cook and stir until tender, about 12 minutes.
Step 3
Transfer vegetables to a bowl. Add bread, stir until moistened, and season with salt and pepper.
Step 4
Make the pork: Cut pork loin in half lengthwise almost all the way through, starting at the top and stopping at the last inch at the bottom. Leave the bottom inch uncut and open pork like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten. Remove and discard plastic wrap.
Step 5
Spoon stuffing onto flattened pork loin. Roll meat over stuffing and secure in three places with kitchen twine. Place tied loin into a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Pour about 3 tablespoons water into the pan around the roast.
Step 6
Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours.
Step 7
Remove from the oven and let rest for 15 minutes before untying and slicing.
Tips
You can make a mushroom sauce with the drippings if desired. Combine drippings with a package of prepared pork gravy and about 2 tablespoons flour in a small pot. Stir in 1 can condensed mushroom soup, bring to a boil, and whisk until thick and smooth.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 264 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat5g | 27% |
Cholesterol71mg | 24% |
Sodium129mg | 6% |
Total Carbohydrate4g | 2% |
Dietary Fiber0g | 1% |
Protein23g | |
Vitamin C1mg | 7% |
Calcium39mg | 3% |
Iron2mg | 8% |
Potassium441mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this