Stuffed Pork Loin

What is it about cold weather that makes me want to roast a big hunk of meat?  I love the warmth from the oven, the warm tantalizing smell from what ever is roasting, and the ease of knowing that dinner will come out of the oven, looking amazing, with no last minutes prep needed.

I figured I needed to do something extra delicious for my family since I was gone for a week, home for a week and I'm leaving again for another week.  I made a stuffed pork loin, it looks fantastic but other than a little prep, is really easy.

Once I made a steak roulade, and while the rest of the family thought it was delicious, my dear mother in law informed me, "It was a good try."  She did eat the stuffed pork and seemed to enjoy it.  I didn't get any complaints from her this time.  So I guess stuffed pork is o.k., not stuffed beef.


Stuffed Pork Roast

1 4-5 lb. Pork Loin
Meat Seasoning, I use Executive Chef

For Brine:
1/4 cup packed brown sugar
1/4 cup kosher salt
1 bay leaf
2 cups boiling water
12 ice cubes

For Stuffing:
1 box Cornbread stuffing mix, I used Stovetop - because it was easy.
2 stalks celery, chopped
1 onion, diced small
1 apple, diced
3 cloves garlic

Make the Brine:
Pour boiling water into a large ziplock bag or a large covered container.  Add sugar, salt, and bay leaf.  Stir until sugar and salt are dissolved.  Add ice, stir to cool.  Set aside.

To Double Butterfly Pork Roast:

Lay pork roast on cutting board with the short end closest to you.  Keeping you knife parallel to the cutting board, cut the roast just below the center ALMOST all the way through.  Keep an edge attached so it opens like a book.  Turn the roast 180 degrees and cut the roast just above the center line, cutting ALMOST all the way through.  Now it will be like an accordion.  Open the roast to a rectangle and cover with plastic wrap.  Using a meat mallet, pound the meat until it is an even thickness.  Add pork to brine, turning to ensure it is all covered and place in the refrigerator for 2-4 hours.

Meanwhile, sauté celery and onions until soft.  Add apple and garlic and cook for another 2-3 minutes.  Set aside.  Fix stuffing according to package directions.  Add veggies and apple mixture.  Let cool completely.

Take pork roast out of brine.  Rinse and blot completely dry; lay on board, make sure the fat is on the downside and the last part to get rolled. Season with meat seasoning. You want the fat to end up on the top of the roast while it cooks.  Cut 5-8 pieces of kitchen twine that will fit around the rolled roast and set aside.  Spread stuffing over the top of the roast and press it lightly.  Roll the roast tightly and tie with the kitchen twine (I get help for this step...someone holds the roast together and someone ties the twine to hold the roast).  Place on pan, covered with aluminum foil, and season the outside with more meat seasoning.

Roast at 375°F for 45-60 minutes or until a meat thermometer comes out of the center at 145°F.  Making sure the thermometer is in the meat and not the stuffing.  Remove from oven and let rest 15-20 minutes before cutting.  Slice in thick rounds and place on platter.  Enjoy the compliments...unless your mother in law is there.

1 year ago:   Pumpkin Muffins and the Surprise of the Pumpkin Patch
2 years ago:  Flourless Chocolate Cake with Nutella Buttercream and Girl's Night Out
3 years ago:  Roasted Tomatoes in the Forgotten Box

November 11, 2014  Sunrise 9:13  Sunset 3:56  Temp. H 34/ L 27°F