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Glazed Pork Loin with Stuffing

Difficulty:Easy

Ingredients

  • ■   4 oz cloves garlic
  • ■   Ground Tellicherry black peppercorns
  • ■   Italian honey

Description

Ingredients: 1 boneless pork loin roast, about 2 ½ pounds 2 T Canola or Safflower oil Trapani Sea Salt Stuffing: 1 c wheat bread cubed, about 2 slices ½ c dried Blenheim apricots, chopped 2 cloves garlic, minced or pressed 2 T Dulcet Sweet Orange Chile Mustard 2 T orange juice ½ t Trapani Sea salt ¼ t Ground Tellicherry black peppercorns Glaze: ¼ c Dulcet Sweet Orange Chile Mustard 1 T Italian honey Heat oven to 350 degrees. To make a hole for stuffing that runs lengthwise through the pork loin, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle. In a bowl combine the stuffing ingredients and mix well. Stuffing should be very moist. Open up incision with your fingers, to create 1 ½ inch wide opening. Fill the opening with the stuffing, pushing from both ends toward center. Pat pork loin dry and season well with salt. Heat oil in a 12-inch heavy skillet over high heat until very hot. Brown pork on all sides, about 1 to 1-1/2 minutes. Place stuffed loin on rack in a foil-lined roasting pan into the oven. After 30 minutes, baste with the glaze, baste again 15 minutes later. Roast to about 160 degrees, about 1 ½ hours in total.

  • 1. Heat oven to 350 degrees.
  • 2. To make a hole for stuffing that runs lengthwise through the pork loin, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
  • 3. In a bowl combine the stuffing ingredients and mix well.
  • 4. Stuffing should be very moist.
  • 5. Open up incision with your fingers, to create 1 ½ inch wide opening.
  • 6. Fill the opening with the stuffing, pushing from both ends toward center.
  • 7. Pat pork loin dry and season well with salt.
  • 8. Heat oil in a 12-inch heavy skillet over high heat until very hot.
  • 9. Brown pork on all sides, about 1 to 1-1/2 minutes.
  • 10. Place stuffed loin on rack in a foil-lined roasting pan into the oven.
  • 11. After 30 minutes, baste with the glaze, baste again 15 minutes later.
  • 12. Roast to about 160 degrees, about 1 ½ hours in total.

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