After work yesterday afternoon, I decided to make a stuffed pork loin for dinner. I'd bought a large boneless pork loin on sale, cut it in half and froze one half for dinner another night. Because I like to keep things as simple as I can after a busy day, I thought you might like to see my "quick" version—perfect when you'd like a nice dinner but don't have hours to spend fussing in the kitchen.
Stove Top Stuffing for Pork tastes great and saves a lot of time. Prepare the stuffing according to the directions on the box. Chop 1/2 of an unpeeled Golden Delicious apple (although any apple variety will do) and toss it with 1/3 cup of dried cranberries. Stir these into the cooked stuffing. Eat the other half of the apple to hold you over 'til dinner time. ;)
Gather the spices and seasonings: Lawry's Seasoned Salt, pepper, granulated garlic, ground Rosemary, and Maggi.
The boneless pork loin.
Butterfly the loin open into a long, thin portion of meat then rub both sides with the spices and seasonings. Go easy on the Maggi and Rosemary—a little goes a long way.
Spread a thin layer of the apple/cranberry/stuffing mixture on the inside of the loin. Don't try to use the entire batch of stuffing, or you'll find it too difficult to roll. Put any remaining stuffing in a small casserole dish, cover with foil and set aside to warm in the oven when the pork is almost done cooking.
Carefully roll the pork loin and stuffing like a jelly roll. Cut 3- 2 foot long strands of butcher's string and slide these under the loin. Tie them securely and trim any excess string.
Place the stuffed loin in a roaster, and add a scant 1/2 inch of water to bottom of the pan. Cover and bake @ 350˚ for approximately 1 1/2 hours or until a meat thermometer inserted into the center of the loin reads 160˚. Remove the lid and set the oven to "broil." Carefully finish the loin under the broiler to a nice golden brown (approximately 5-7 minutes).
Remove the loin from the roaster and allow it rest on a platter for a few minutes before carving. If you'd like gravy to serve with dinner, pour the drippings from the roaster into a large measuring cup and add water if necessary to make 2 cups of liquid. Pour the drippings and water into a saucepan and add 2 envelopes of McCormick's Brown Gravy Mix. Prepare according to package instructions. (Another BIG, time-saving shortcut that tastes great!)
And there you have it—just slice, serve and sit back to enjoy the compliments!
~ Robin
Stove Top Stuffing for Pork tastes great and saves a lot of time. Prepare the stuffing according to the directions on the box. Chop 1/2 of an unpeeled Golden Delicious apple (although any apple variety will do) and toss it with 1/3 cup of dried cranberries. Stir these into the cooked stuffing. Eat the other half of the apple to hold you over 'til dinner time. ;)
Gather the spices and seasonings: Lawry's Seasoned Salt, pepper, granulated garlic, ground Rosemary, and Maggi.
The boneless pork loin.
Butterfly the loin open into a long, thin portion of meat then rub both sides with the spices and seasonings. Go easy on the Maggi and Rosemary—a little goes a long way.
Spread a thin layer of the apple/cranberry/stuffing mixture on the inside of the loin. Don't try to use the entire batch of stuffing, or you'll find it too difficult to roll. Put any remaining stuffing in a small casserole dish, cover with foil and set aside to warm in the oven when the pork is almost done cooking.
Carefully roll the pork loin and stuffing like a jelly roll. Cut 3- 2 foot long strands of butcher's string and slide these under the loin. Tie them securely and trim any excess string.
Place the stuffed loin in a roaster, and add a scant 1/2 inch of water to bottom of the pan. Cover and bake @ 350˚ for approximately 1 1/2 hours or until a meat thermometer inserted into the center of the loin reads 160˚. Remove the lid and set the oven to "broil." Carefully finish the loin under the broiler to a nice golden brown (approximately 5-7 minutes).
Remove the loin from the roaster and allow it rest on a platter for a few minutes before carving. If you'd like gravy to serve with dinner, pour the drippings from the roaster into a large measuring cup and add water if necessary to make 2 cups of liquid. Pour the drippings and water into a saucepan and add 2 envelopes of McCormick's Brown Gravy Mix. Prepare according to package instructions. (Another BIG, time-saving shortcut that tastes great!)
And there you have it—just slice, serve and sit back to enjoy the compliments!
~ Robin
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