Stuffed Pork Loin A'la BillG
"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."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 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)
- 1⁄4 cup pecan pieces (optional)
- 1⁄2 teaspoon dried sage
- stock, to moisten
- 1 pinch salt
-
Crust and coating
- 1 cup panko breadcrumbs or 1 cup other breadcrumbs (Panko is best)
- 1⁄4 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)
directions
- In a deep skillet, Brown the sausage.
- While browning add the onions.
- Add the pecans to lightly brown.
- Add the Croutons and sage.
- Add enough stock to moisten, Toss do not mush up.
- Set aside to cool.
- Butterfly the Loin to approximately an inch thickness.
- Spread with the cooled stuffing.
- Leave the top and bottom edges clear to roll.
- Roll the loin like a jelly roll grain running side to side.
- Tie gently with minimum number of ties leaving tie ends extended.
- Mix Panko, Cheese,& seasoning with enough of the beaten egg to make it clump up.
- A fork is easiest way, you'll have to use your own judgment here to make it packable.
- Lightly paint the tied loin with the remainder of the egg.
- Pack the coating all over the loin leaving the ties where they can be found.
- Place on a rack in a shallow baking pan.
- Insert thermometer in center.
- Crank your oven to as high as it will go, let it get hot.
- Roast 12 minutes.
- Turn the oven down to 260 or so and roast to an internal temp of 140 degrees F.
- Mine took a bit over 2 hours.
- If you're not comfortable with not-well-done Pork, take it to 160 degrees F max.
- But remember, you get about a 5 degree rise from the residual heat.
- Let it rest a bit, slice, and top with a some of that apple.
- Thanks for the idea Bill.
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Reviews
-
I'm soooooo sorry it took me so long to post this...I honestly thought that I had done it. This was excellent! I had no idea what panko is, so I used homemade bread crumbs. I was worried about butterflying, because I've never done it before. So I just jumped in and did it (wasn't as bad as I thought, and still have all my fingers!) Great flavor, and oh, so tender. Very nice presentation.
RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
*****************************************************
Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
