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
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.