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Boneless Stuffed Roast Loin Of Pork

Type: Pork
Courses: Main Course
Serves: 10 people

Recipe Ingredients

1   Fresh bone-out pork loin - (4 to 5 lbs)
2 cups 292g / 10ozFresh white bread crumbs
10   Seeded prunes - coarsely chopped
1/2 cup 73g / 2.6ozChopped walnuts
2   Eggs
1 teaspoon 5mlDry ground sage leaves
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Fresh rosemary sprigs - (to 3) (large)
2   Garlic cloves - (to 3) - finely chopped
2 tablespoons 30mlOlive oil
2 cups 474mlWater
2 lbs 908g / 32ozRusset potatoes

Recipe Instructions

Preheat oven to 325 degrees.

Using a sharp knife, butterfly the pork, so that it may be stuffed, rolled and tied. In a bowl, combine the bread crumbs, prunes, walnuts, eggs and sage. Season stuffing with salt and pepper. Season pork with salt and pepper. Fill the pork with stuffing, roll into Swiss roll shape and tie with butchers' twine.

Chop garlic and rosemary together with salt and pepper. Rub the seasoned herb mixture on the outside of the stuffed and tied pork loin. Season with salt and pepper. Place pork loin in roasting pan. Drizzle with olive oil.

Cut potatoes into 1/4-inch wedges. Season with salt and pepper. Place potatoes around roast in roasting pan. Roast 25 minutes per pound of pork loin. Remove from oven Allow stuffed pork loin to rest for 15 to 20 minutes before carving and serving with roasted potatoes.

This recipe yields 10 to 12 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C38)

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