Stuffed Pork Loin With Potatoes
photo by Louise Ross P.
- Ready In:
- 2hrs
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 -3 lbs pork loin
- 1 (6 ounce) package stovetop cornbread stuffing mix
- 1⁄2 cup dried cranberries
- 1 apple, peeled cored and diced into 1/4-inch pieces. (use a good baking variety)
- 5 -6 slices bacon (optional)
- 5 potatoes, washed unpeeled, and cut into 3/4-inch pieces
- 1 dash kosher salt (or to taste)
- 2 teaspoons ground black pepper
- 1 dash seasoning salt (or to taste)
directions
- Mix stuffing according to box instructions.
- Add cranberries and apples and mix well.
- Set stuffing aside to cool.
- Preheat oven to 450 degrees.
- Roll cut the pork loin. To roll cut, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. Use a boning or filet knife for this.
- Spread the stuffing evenly on the unrolled loin.
- Roll the loin up - it should resemble a jelly roll.
- Wrap loin in bacon.
- Secure both ends with butcher's twine (cotton string). The secure middle of loin with 2-3 more pieces of string.
- Coat the inside bottom of a covered roaster with cooking spray.
- Arrange potatoes evenly on bottom of pan.
- Salt and Pepper Potatoes to taste.
- Place stuffed loin on potatoes sprinkle seasoned salt, pepper, and salt to taste.
- Place uncovered loin in ove for 10 minutes.
- lower oven temperature to 350 degrees and bake uncovered for 30 minutes.
- Cover roaster and cook remaining 45-50 minutes until center of loin reaches 170 degrees.
- Let loin stand for at least 10 minutes before slicing. Plate potatoes while loin is standing.
- Remove string and slice loin into 1/2" to 3/4" slices.
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RECIPE SUBMITTED BY
IAKnight
Oskaloosa, Iowa
<p>I love to cook! My mother taught Boy's Foods at our local high school when I was growing up, and thus my brother, my father and I all spend a lot of time in the kitchen creating. Fortunately when I experiment in the kitchen I have a lot more hits than misses (at least according to my wife). <br /> <br />I am the father of 2 grown kids (college) and a step-kid (about the same age) and very happily married! I worked as an agriculture researcher (hence the public name) for 20 years. I now work for the Knights of Columbus. <br /> <br />To relax I like to draw and play guitar, and of course, cook. Sometimes I think the artist in me comes out in the kitchen in how I create some new dishes. My only downfall is that I don't document what I am doing very well. So sometimes I have a great dish; but may have a hard time re-creating it. <br /> <br />I was taught to be a good cook one must taste what they are cooking. A recipe is a guideline for the dish, but don't be afraid to color outside the lines. I have often pondered getting formal training in the culinary arts - but in the mean time we (my wife and I) watch a lot of the Food Network. Recipezaar has be a great resource too. <br /> <br />Please feel free to rate my posted recipes! You suggestions would be greatly appreciated</p>