stuffed pork loin recipes?

Question

oven baked

Answer 1

CHERRY BARBECUED LOIN OF PORK WITH
CHERRY STUFFING

STUFFING:

1/4 c. dried cherries
2 tbsp. finely chopped yellow onion
2 tbsp. finely chopped carrot
1/2 med.-size sweet red or green pepper
1 slice whole-wheat bread, crumbled
1/4 c. hot water
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. black pepper
1/8 tsp. cloves
1 (2 lb.) boneless loin pork, fat trimmed
1 tbsp. lemon juice

Core, seed, and chop fine.
Preheat oven to 400 degrees. Put the onion, carrot, dried cherries, and sweet pepper in small saucepan with just enough boiling water to cover; simmer over medium heat until tender but still crisp, about 4 minutes. Drain, rinse under cold water, then drain well again; set aside.

In a medium-size bowl soften bread by pouring the hot water over it and letting it stand for 1 minute. Squeeze out all the liquid. Add the cooked vegetables to the bread along with the salt, ginger, pepper, and cloves and mix well.

With a sharp knife cut pocket in the middle of the loin of pork, taking care not to cut through the opposite end. Fill with the cherry stuffing. Sprinkle lemon juice over the pork and rub it in.

Place the pork in an ungreased square baking pan and roast, uncovered, for 30 minutes; lower heat to 350 degrees and roast for 10 minutes longer. Then baste with barbecue sauce and continue to roast for another 20 minutes. Total cooking time for pork roast is 35 minutes per pound.

Let roast stand at room temperature for 20 minutes before serving. Cut into 3/8-inch thick slices and serve.


BARBECUE SAUCE:

1/2 c. maraschino cherries, drained
1 tsp. honey
1/8 tsp. salt
1/8 tsp. white pepper
1/3 c. hickory smoked barbecue sauce

Chop cherries in blender; add barbecue sauce, honey, and spices. Puree; brush on meat.

Answer 2

Roasted Stuffed Pork Loin

Ingredients
1 box (6 ounces) stuffing mix
1 Boneless, center-cut pork loin roast (about 3 pounds), excess fat trimmed
3 tablespoons Olive oil
1/4 cup All-purpose flour
1 teaspoon Salt
1/2 teaspoon Pepper
3 pounds Sweet potatoes (about 9), with skins, cut into 1 1/2-inch chunks

Preparation
Heat oven to 450 degrees F.

Prepare the stuffing mix according to package instructions in a bowl.

Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.

Roast in 450 degrees F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 to 155 degrees F and potatoes are fork tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes.

Answer 3

Have your butcher butterfly your pork loing and pound it slightly to flatten it out. Season with salt, pepper, and sage. Make a mixture of cornbread stuffing with sausage and raisens and place liberally on one end. Roll up jellyroll style and tie with butcher's twine. Bake at 350 degree's for about 45 minutes or until cooked thru. Deglaze pan with white wine and add a little mustard, chicken broth and wine, bring to a boil then simmer until reduced. Remove pork from oven and let sit for 15 minutes. Slice into 1inch pieces and serve with sauce. This is good with fresh green beans with lemon zest and a baked potato casserole.

Answer 4

****SHRIMP STUFFED PORK LOIN

1 lg. pork loin
3 strips bacon
Lawry's seasoned salt
Coarse black pepper
1 lg. browning bag

STUFFING:

2 lbs. peeled, deveined shrimp
3 tbsp. olive oil
1 clove crushed garlic
1/2 c. celery, chopped
1 c. mushrooms, sliced
1 med. diced onion
2 tbsp. lemon juice
3 tbsp. white wine Worcestershire
4 slices chopped bacon
1 c. seasoned bread crumbs
1/2 c. melted butter

Saute in olive oil the bacon, celery, mushrooms, garlic and onion. Add shrimp and saute until pink. Add lemon juice and Worcestershire sauce. Mix melted butter with bread crumbs and add to saute.
Open pork loin, wash and pat dry. Place stuffing inside and close. Sprinkle with Lawry's seasoned salt and coarse pepper. Wrap with 3 strips bacon. Place in browning bag with 2 tablespoons flour. Close bag and pierce holes in it. Bake on cookie sheet approximately 2 hours on 325 degrees. Serves 10.

Answer 5

I found two recipes for you. I hope one of them helps.

Italian Stuffed Pork Loin with Olive Relish
PREP TIME 15 Min
COOK TIME 2 Hrs
READY IN 4 Hrs 15 Min

INGREDIENTS

* 3 pounds boneless pork loin
* 1 cup Italian salad dressing
* 1 (10 ounce) can large, pitted black olives, drained and chopped
* 1 (8 ounce) jar Spanish olives, drained and chopped
* 4 cloves garlic
* 1/4 white onion, chopped
* 10 pepperoncini peppers, drained and chopped
* 1 tablespoon olive oil
* 1 teaspoon balsamic vinegar
* cracked black pepper to taste

DIRECTIONS

1. Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.

2. For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.

3. When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).

4. Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 160 degrees F (70 degrees C).

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 487

* Total Fat: 38.1g
* Cholesterol: 83mg
* Sodium: 2007mg
* Total Carbs: 7.8g
* Dietary Fiber: 1.9g
* Protein: 28.7g

Pork Loin Stuffed with Spinach
PREP TIME 25 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 25 Min

INGREDIENTS

* 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
* 3 tablespoons margarine
* 1/2 cup diced onion
* 1 clove garlic
* 1/3 cup dry bread crumbs
* 3 pounds pork tenderloin
* 2 tablespoons ketchup
* 1/4 cup orange juice
* 2 tablespoons teriyaki sauce
* 1/2 teaspoon ground cumin

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.

3. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. Use meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees F (71 to 77 degrees C).

NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 398

* Total Fat: 16.7g
* Cholesterol: 127mg
* Sodium: 594mg
* Total Carbs: 12.4g
* Dietary Fiber: 1.4g
* Protein: 47.6g

Answer 6

http://search.foodnetwork.com/food/recipe/stuffed+pork+loins/search.do?N=0

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