First, Boneless pork loin. Chances are when you buy one, it will come in two pieces. You either make 2 stuffed loins(feeds a lot of people), or you can freeze one.
Photos follow showing how to cut and the stuffing process.
Cut a loin down into a slab of meat about 3/4" thick. Make up your stuffing. I used a regular bread stuffing with celery, apples, onions, green onions, green and red bell peppers, sage, quality stuffing mix(NOT stovetop!!!!), salt, pepper, etc. using chicken stock to moisten it. The stuffing should be very moist.
Spread the stuffing on the meat and roll up like a jelly roll. Tie the roll then glaze with a nice flavorful glaze. I used a ginger sesame sweet and sour glaze. You can buy a glaze or make one.
Loosely tent the roast with aluminum foil and bake on an open pan at 350 until done. Time depends upon size. You can test for doneness with a knife. If it inserts easily, its done. Don't worry about over cooking it, it's pork and the chicken stock keeps it from drying out
Here is a link to show cutting the loin down and the stuffing/rolling process.
http://www.pbase.com/sloopsailor/pork_roast
I made 8 of these for a dinner gathering and they were a huge hit.
Try it, you will enjoy it.
Photos follow showing how to cut and the stuffing process.
Cut a loin down into a slab of meat about 3/4" thick. Make up your stuffing. I used a regular bread stuffing with celery, apples, onions, green onions, green and red bell peppers, sage, quality stuffing mix(NOT stovetop!!!!), salt, pepper, etc. using chicken stock to moisten it. The stuffing should be very moist.
Spread the stuffing on the meat and roll up like a jelly roll. Tie the roll then glaze with a nice flavorful glaze. I used a ginger sesame sweet and sour glaze. You can buy a glaze or make one.
Loosely tent the roast with aluminum foil and bake on an open pan at 350 until done. Time depends upon size. You can test for doneness with a knife. If it inserts easily, its done. Don't worry about over cooking it, it's pork and the chicken stock keeps it from drying out
Here is a link to show cutting the loin down and the stuffing/rolling process.
http://www.pbase.com/sloopsailor/pork_roast
I made 8 of these for a dinner gathering and they were a huge hit.
Try it, you will enjoy it.
