
Stuffed Pork Loin
2014-07-22 16:23:09

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Ingredients
- 1 ea Boneless Pork Loin 3-1/2 to 4 lbs
- 2 Tbsp SOY SAUCE
- 2 Tbsp ITALIAN DRESSING
- 2 Tbsp Orange juice or other fruit juice
- SALT AND PEPPER
- 1/2 tsp Dry or fresh roasemary
- Stuffing
- 1 box Stove-top dressing, cornbread
- 4 Tbsp BUTTER
- 1-1/2 cups WATER
- 1/4 cup Onions, diced
- 1/4 cup Celery, small dice
- 1/4 cup DRIED CRANBERRIES
- 1/2 cup PECAN PIECES
- Gravy
- 1 cup Water or 1 cup beef broth
- 1 tsp Beef base ( if not using beef broth)
- 1/4 cup Flour, AP
- 1/3 cup COLD WATER
Instructions
- Preheat oven to 325F
- On a clean cutting board; carefully cut the loin, as if you are unrolling a newspaper or a jelly roll.
- With the loin laying open; place stuffing on top and spread (you may not need all the stuffing). Leave 2 inches at one end. From the opposite side that you left the 2 inches gently roll up the loin.
- Place in a baking dish with 2 inch sides.
- Combine the soy sauce, Italian dressing and juice. With 1/2 of marinade; brush the all areas of the loin without turning the loin. Sprinkle lightly with salt and pepper and rosemary.
- Place 2 tbsp water in pan. Place a piece of foil over top of the loin; pull it tightly around the loin
- Bake loin for 30 minutes; remove and brush with the remaining marinade. Place back in oven and cook for 45 minutes or until done.
- Let stand 20 minutes before cutting.
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