Stuffed Pork Loin?

Question

What's something REALLY good that I can stuff a pork loin with? Something different.....

Answer 1

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 4

PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon

SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine

Answer 2

APPLE STUFFED PORK LOIN

1 1/2 lbs. boneless pork loin
1 tsp. salt
Dash of ground ginger
Dash of ground cloves

STUFFING:

2 green onions, chopped fine
2 green apples, grated or chopped
2 tbsp. soft butter
2 tbsp. brown sugar
1 tbsp. mustard

Mix all ingredients for stuffing and set aside.

Make slits in loin, deep enough for filling. Rub pork loin with salt, ginger and cloves. Place loin in roasting pan and spoon stuffing into pockets in loin. Place rest of stuffing around loin. Bake at 350 degrees for 1 1/4 to 1 1/2 hours or until pork is done. Let stand 15 minutes covered with foil before slicing.

Optional: After slicing, garnish with sauteed apples, spoon pan juices over slices with extra stuffing.

ROAST PORK LOIN STUFFED WITH CHUTNEY

4 lbs. pork loin
2 lb. bag fresh spinach, cleaned
1 jar Jennivine's Chutney
1 tsp. fresh thyme
Salt and pepper to taste

Set oven at 350 degrees. Cut the fat from the loin leaving a little for flavor. When cutting, start at the bottom and cut in a circular motion. Do not slice through. Use a meat tenderizer to pound pork (lightly). Top this with a layer of spinach (use all the spinach).

Sprinkle with the fresh thyme, salt and pepper. Roll pork loin beginning at last cut end to first in. Place in a roasting pan with cut side down. Bake at 350 degrees for 40 minutes. Serve with brown sauce topped with the chutney and a slice of fresh fruit as a garnish.

Answer 3

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.

or

STUFFED PORK LOIN

Pork loin, 2 pieces
1 c. celery, chopped
1 egg
2 c. Pepperidge Farm stuffing
1 c. onions, chopped
Strips of bacon

Pound pork loin until about 1/2" thick. Place one piece in an aluminum foil lined baking dish. Mix dressing ingredients and place on the pork loin. Place the other piece of pork loin on the dressing. Place bacon strips and secure with toothpicks. Bake at 350 degrees for about 2 1/2 hours or until bacon is brown and loin is done. Be sure the aluminum foil is sealed while baking. Open and let bacon continue to brown if more browning is desired.

Answer 4

Pork loin stuffed with prunes is a very good combination. Especially if you soak the prunes in apple brandy.