Stuffed Pork Loin A'la BillG

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“BillG and I were kicking around stuffed porkchop recipies on chat a while back. He ended up with a great one baked with/in a cheeze sauce which he had better post. My variation went the crusty route. I was thinking a stuffed pork roast wellington sort of thing. Anyhow, here tis.”
2hrs 30mins

Ingredients Nutrition

  • 2 lbs pork loin, big end butterflyed
  • Stuffing
  • 6 ounces pork sausage, crumbled
  • 1 medium yellow onion, fine dice
  • 1 cup herbed croutons (stuffing mix is too fine)
  • 14 cup pecan pieces (optional)
  • 12 teaspoon dried sage
  • stock, to moisten
  • 1 pinch salt
  • Crust and coating
  • 1 cup panko breadcrumbs or 1 cup other breadcrumbs (Panko is best)
  • 14 cup finely shredded cheddar cheese (sharp would be good)
  • salt and pepper, to suit
  • enough egg, beaten with
  • 1 little water, to paint the loin and slightly moisten coating
  • Topping
  • spicey chunkey applesauce or apple pie filling (I cheat)


  1. In a deep skillet, Brown the sausage.
  2. While browning add the onions.
  3. Add the pecans to lightly brown.
  4. Add the Croutons and sage.
  5. Add enough stock to moisten, Toss do not mush up.
  6. Set aside to cool.
  7. Butterfly the Loin to approximately an inch thickness.
  8. Spread with the cooled stuffing.
  9. Leave the top and bottom edges clear to roll.
  10. Roll the loin like a jelly roll grain running side to side.
  11. Tie gently with minimum number of ties leaving tie ends extended.
  12. Mix Panko, Cheese,& seasoning with enough of the beaten egg to make it clump up.
  13. A fork is easiest way, you'll have to use your own judgment here to make it packable.
  14. Lightly paint the tied loin with the remainder of the egg.
  15. Pack the coating all over the loin leaving the ties where they can be found.
  16. Place on a rack in a shallow baking pan.
  17. Insert thermometer in center.
  18. Crank your oven to as high as it will go, let it get hot.
  19. Roast 12 minutes.
  20. Turn the oven down to 260 or so and roast to an internal temp of 140 degrees F.
  21. Mine took a bit over 2 hours.
  22. If you're not comfortable with not-well-done Pork, take it to 160 degrees F max.
  23. But remember, you get about a 5 degree rise from the residual heat.
  24. Let it rest a bit, slice, and top with a some of that apple.
  25. Thanks for the idea Bill.

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