Stuff that Meat

The fat is good

The stuffing is perfect with the pork but would work well in poultry as well. The trick to keeping the meat moist while it cooks is basting it with the pan juices and not removing any of the fat from the pork loin. If you must trim the fat do so after it has been cooked.

Stuffed Pork Loin

  • 5-6 lb pork loin
  • 1/2 cup pecans roughly chopped
  • 1 cup cooked brown rice
  • 1/4 cup grated Romano
  • 2 tbsp chopped fresh sage
  • 1 apple diced small
  • Salt/pepper

Butterfly pork loin and pound it out until it can be easily rolled into a log. Cover liberally with salt and pepper. Leaving a 1″ border around the whole piece of meat then cover with cheese, then sage, then spread rice over top. Add pecans and apples and press filling down evenly over roast. Carefully take one end and roll it tightly to the other side. Try to keep the filling pressed into the roast. Using kitchen twine tie up the pork loin. Place on a rack in a roasting pan with 1 cup chicken stock. Roast at 365 degrees until done, about 1 1/2 hours basting every 20 minutes. Let meat rest for 20 minutes before cutting twine and slicing into thick rolls.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Recipes and tagged , , , . Bookmark the permalink.

16 Responses to Stuff that Meat

  1. sallybr says:

    Awesome! I never used rice as a stuffing for pork loin, great idea!

  2. I love stuffed pork loin but I’ve always used either a mushroom or bread.. this looks great.

  3. Nice shot – lumps of meat aren’t my thing, but that looks good.

  4. Misky says:

    Snap. Well almost. I’m doing something similar tonight with pork tenderloin stuffed with prunes soaked in pork with chopped pecans and sage. It looks so pretty when you slice it up and serve it.

  5. You guys are always too funny with your titles. We always have to read more as they amusing. Sweet and savory dish, what is not to love about this one.

  6. Greta post Greg – made something similar too this week. Stuffing pork works so well!

  7. Eva Taylor says:

    We just had a stuffed pork too delicious! Loving the ingredients in the stuffing YUM!

  8. Sadly my pork loin always seems to have the fat removed before I purchase it. Lovely stuffing.
    🙂 Mandy

  9. ChgoJohn says:

    Apples with pork is such a classic combination, Greg. This roast sounds fantastic!

  10. Karen says:

    Love the brown rice and pecan mixture for your stuffing…sounds great.

  11. The title alone is awesome.

  12. Mad Dog says:

    Great stuffing!

  13. egg me on says:

    What great STUFF … ing! That love its got apples, pecans and rice.

  14. rsmacaalay says:

    I love the use of rice in the stuffing which makes this an all in one meal

  15. Kristy says:

    Looks and sounds delicious!!!! I love a good stuffed piece of pork.

  16. Pingback: Sunday Suppers: Save Room For Dessert | Rufus' Food and Spirits Guide

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