Boneless Stuffed Roast Loin Of Pork

Recipe Ingredients

1		Fresh bone-out pork loin - (4 to 5 lbs)
2 cups	292g / 10oz	Fresh white bread crumbs
10		Seeded prunes - coarsely chopped
1/2 cup	73g / 2.6oz	Chopped walnuts
2		Eggs
1 teaspoon	5ml	Dry 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	30ml	Olive oil
2 cups	474ml	Water
2 lbs	908g / 32oz	Russet 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)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.