Featured Recipe
Stuffed Pork Loin
Ingredients
STUFFED PORK LOIN
INGREDIENTS:
1580836 1 PORK LOIN [PREPPED FLAT TO STUFF & ROLL]
1448416 1 TBL KOSHER SALT
1448273 1 TBL BLACK PEPPER
1436990 2 TBL OLIVE OIL
0510206 ½ CUP FIG MUSTARD [OR DIJON MUSTARD]
STUFFING
INGREDIENTS:
0588112 1 BAG (10 OZ) DRIED BREAD CRUMBS
1545664 4 TBL BUTTER
2004000 ¼ CUP CHOPPED GARLIC
2003762 1 MEDIUM ONION CHOPPED
0546441 1 CAN MUSHROOMS
0584748 ½ CAN WILD RICE
0593301 1 QUART CHICKEN BROTH
1520006 2 EGGS
1533652 1 CUP SHREDDED PARMESAN CHEESE
1447689 2 TBL BASIL
1448711 1 TBL THYME
1445273 1 TBL BLACK PEPPER
1448416 1 TBL KOSHER SALT
½ CUP DICED ROASTED RED PEPPER
Instructions
STUFFED PORK LOIN
DIRECTIONS:
PREPARE STUFFING & ALLOW TO COOL TO ROOM TEMPERATURE.
PREPARE LOIN BY CUTTING TO LAY FLAT. USE MALLET TO POUND
LOIN SO IT’S AN EVEN THICKNESS THROUGHOUT.
TRIM EDGES TO MAKE SQUARE
SEASON LOIN WITH SALT & PEPPER.
EVENLY SPREAD STUFFING ON FLAT LOIN (SEE RECIPE).
ROLL LOIN LIKE YOU WOULD A JELLY ROLL.
USING BAKERS TWINE, TIE OFF SEAMS TO KEEP ROLL TIGHT.
PLACE ON A RACK & PUT IN A 4 PAN.
RUB WITH OLIVE OIL THEN MUSTARD OF CHOICE.
ROAST AT 275 DEGREES FOR APPROXIMATELY 2 HRS UNTIL
INTERNAL TEMPERATURE REACHES 140.
DO NOT ADD WATER TO PAN OR COVER.
ALLOW TO REST FOR 10 MINUTES THEN CUT.
STUFFING
DIRECTIONS:
IN A LARGE FRYING PAN ADD BUTTER, ONIONS GARLIC.
COOK UNTIL ONIONS ARE TRANSLUCENT.
ADD WILD RICE & MUSHROOMS & COOK FOR 2 MIN.
REMOVE FROM PAN & SET ASIDE TO COOL.
IN LARGE BOWL, ADD BREAD CRUMBS, BROTH,
WHIPPED EGGS, CHEESE, SPICES & RED PEPPERS.
ADD ONION MIX & MIX THOROUGHLY.
ALLOW TO COOL.
