Tuesday, January 1, 2013

Stuffed Pork Loin

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Pork + Stuffing = YUMMY!  For my New Year's Eve dinner, I decided to make a stuffed filled pork roast.  Here are the ingredients:


1/2 onion, chopped
1 apple, peeled and chopped
1/2 cup dried cherries, chopped
1 cup Panko bread crumbs
1/2 bag butter croutons
1/2 stick butter, melted
Fresh thyme, sage and parsley
Salt and Pepper
1/2 cup chicken broth

Pork Roast, cut open
1/2 cup chicken broth

To begin, assemble the stuffing ingredients, EXCEPT for the chicken broth.  Mix it all together and place in a pork roast that has been cut open for stuffing (salt and pepper the pork).  Keep the extra stuffing - you will cook that in a separate pan.

Fold the roast over or roll it if it is thin enough.  Tie the roast off.  Sear the outside of the roast in a dutch oven with a little olive oil.

When the pork is seared, add 1/2 cup chicken broth to the dutch oven and bake in the oven at 350 degrees for 1 hour, or until your roast registers 160 degrees.  Cooking time will depend on the size of your roast.

In another oven proof pan, mix the 1/2 cup chicken broth with the extra stuffing mixture.  Bake in the oven for 45 minutes at 350 degrees.  Serve with the pork roast.

Enjoy!  This recipe is featured on This Gal Cooks!

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