Wednesday, November 2, 2011

Country Stuffed Pork Loin

Cooking spray
1/2 cup diced onion
1/2 cup diced carrots
1/4 cup diced celery
1/2 cup diced apple
1 teaspoon ground pepper
1 teaspoon salt
1 pkg seasoned croutons
2 large eggs
1/4 cup water
3 tablespoons olive oil

Preheat oven to 450 degrees.

Beat eggs in a bowl and then pour package of croutons into the same bowl. Add 1/4 cup of water and mix, then set aside.
Meanwhile, heat a nonstick skilled with 2 tablespoons of oil over medium heat. Add onion, carrots, celery, apple, pepper and salt; cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Add this apple mixture to the bowl with the croutons and mix it all together; set aside.

Okay, I'm not going to try to explain how to cut the pork should watch this video on youtube! (Stuffed Pork Loin Recipe: How to Prep Meat for Stuffed Pork Loin) I watched all the videos on the stuffed pork loin that I could find from the company that posted this video to learn now to to this recipe! You may do the same! (I've changed up the recipe just a little, but it does help to see it done rather than just read it!)

Sprinkle salt on the cut pork loin. Spread stuffing over pork, leaving a 1/2-inch margin around edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine. You can also watch how to tie the twine near the end of the video linked above. If you don't have twine, you can use skewers to poke through the meat and hold it in place.

Place stuffed pork loin into a pan coated with cooking spray, opening side down. Bake at 450 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake additional 1 hour and 15 minutes or until a thermometer registers 155 degrees.

Remove and let pork stand about 10 minutes. Slice pork into 1/2-inch-thick slices and serve. Makes anywhere from 8-10 servings.

Calories 249; Fat 8.3g (sat 2.9g); Sodium 567mg