STUFFED PORK LOIN

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 loin of pork
  • 1/3 lb sweet sausage,crumbled small
  • 4-6 garlic cloves - mashed
  • 1 pound thinly sliced mushrooms
  • 1 med. onion, minced
  • 1 sweet red pepper, minced
  • 1 T red pepper flakes
  • salt and pepper to taste (sea salt and fresh cracked pepper are best)
  • 1 box frozen spinach - thawed and all liquid squeezed out
  • 1.5 cups crumbled feta cheese
  • 2 T Greek or Italian seasoning
  • 2 tsp fresh ribboned mint (rollup leaves and slice really thin)
  • 4 tsp fresh ribboned basil
  • 1 tsp finely minced fresh rosemary
  • To Deglaze -

Directions

  • With tip of knife 1 inch from the bottom of loin, cut a long slit about 1" deep from end to end. Roll the loin slightly, letting the flap you just cut lay flat.
  • Repeat the cut....repeat the action. This will produce a large, fairly flat sheet of pork, about 1" thick.
  • Cover a cookie sheet with 3 layers of cheesecloth, put the meat on top of the cheesecloth - cover and refigerate.
  • In a large pan, saute next 7 ingredients
  • (sausage to salt and pepper)
  • When transparent, remove from heat and add rest of ingredients. Mix well.
  • Spread filling on pork loin, to within 2" of end. This will be the tail end.
  • Carefully lift cheesecloth at front end and use it to help roll the loin back up.
  • Be careful not to get the cheesecloth caught in the roll. Roll as tightly as you can...if filling falls out at edges, unroll an inch or so and put it back.
  • When rolled, with seam side down, pull 1 end of cheesecloth up and over the loin and pull tight. Pull up the sides, and tuck the end you just pulled under the loin - then roll loin gently over the rest of the cheesecloth, tucking sides as you go. The cheesecloth eliminates the need for string ties.
  • Bake in shallow pan -- 350' -- approx. 20 minutes per # -- 160' inner temp.
  • When done, remove loin to board to rest 10 minutes before unwrapping.
  • After 10 minutes - Remove cheesecloth with scissors - cut near bottom - unwrap and remove cheesecloth - cut into 1" to 1.5" slices.
  • While meat is resting:
  • Deglaze pan with 1 cup of dark spiced rum and 1 cup club soda - reduce liquid to 1/2, remove from heat and add 2 T cold cubed butter. Serve on side, or spoon over slices when served.
  • For a lighter taste, use a good Pinot Grigiot to deglaze.
  • Your favorite beer also works well...

Notes

For a special dinner party.....

If you do the whole loin, double the recipe, and be very careful with knife work...it is easier to miss-cut.

Categories: Main Dish  Oven  Pork 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!