Stuffed Pork Loin With Cherries 4 Ingredients Recipes

CHERRY-STUFFED PORK LOIN

Steps:

• In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

CREAMY CHERRY STUFFED PORK LOIN

Steps:

• Preheat oven to 450°F.

STUFFED PORK LOIN

Steps:

• Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper.
• Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4" from bottom of roast; cut into 1" toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.
• Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.
• Rub with mustard.
• Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices.
• Let roast rest 15 minutes before slicing.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

STUFFED PORK LOIN

Steps:

• Season loin with salt& pepper to taste.
• Arrange sage leaves over loin.
• Sear in cast iron skillet w/just enough oil to coat bottom of pan.
• Remove from stove top when sides are nicely browned.
• Mix together prepared stuffing with cranberries and chopped apple.
• Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces).
• Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin.
• Bake at 400º on top rack of oven till done- 35-45 minutes.

STUFFED PORK LOIN WITH CHERRIES (4 INGREDIENTS)

Steps:

• You may brine the roast if desired to increase the tenderness of the roast - instructions are included at the end.
• You'll be slicing the roast so that you create a large rectangle. Start by slicing the roast lengthwise, cutting to - but not through - the opposite side. Spread roast in half, then slice down both halves, to but not through the opposite side, so you now have four long rectangular sections. Use a mallet to pound the roast so that you form one large flattened rectangle about 1/2 inch thick.
• Prepare stuffing. Melt butter in a large glass bowl. Stir in stuffing mix, and then add about HALF the can of cherry pie filling (I try to get most of the cherries and not so much of the "gel"). Discard remaining cherry pie filling.
• Assembly: spread stuffing mixture evenly over pork. Beginning at a long side, roll up pork, jellyroll fashion, and tie securely with string at 2 inch intervals.
• Bake on a greased rack at 325 degrees for about 1 hours and 30 minutes, or until meat thermometer registers 155 degrees at the thickest part (test a couple areas and don't get stuck in the stuffing, which doesn't get as hot as the pork).
• I often put quartered carrots, turnips and onions in the bottom of the roasting pan, which will be nice and tender when the roast is done.
• Remove from oven. Allow to sit 10 minutes before carving.
• Optional: brine pork for 1 day to increase tenderness and juicy-ness. To brine the pork, dissolve 1/2 cup salt in 1 gallon water; cool completely. Then immerse pork roast in the brine liquid and keep in your refrigerator for 24 hours. Remove from brine; rinse thoroughly before proceeding with recipe.