own the length of the pork loin roast.
From the inside
For the Stuffing:
In a medium
165 degrees C). Combine the stuffing mix and water in a
ake a pocket in the pork loin by slicing down the center
lack pepper.
Cut the pork loin almost in half lengthwise, cutting
Mix stuffing according to box instructions.
n stuffing mix, and set aside.
Butterfly 1 pork loin by making
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
he stuffing).
Unroll belly flap from pork loin to open the loin up
utcher knife, carefully butterfly the pork loin (DO NOT cut all the
Preheat oven to 325\u00b0.
Slice pork loin lengthwise, but not all the way through, so you can still open it up.
Prepare stuffing and stuff into sliced pork loin.
Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
Wrap pork loin with uncooked bacon slices.
Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side) approx one and a half hours.
Tent with foil for 5-10 minutes and slice.
To marinate the pork:
Blend cilantro, brown sugar,
he stuffing mixture cool completely before putting it in the pork loin.
Pound pork loin to even 1 inch thickness with mallet.
Add pork to
This recipe begins with a light dry
- For this recipe I used a 6-qt
ixture is ready, wash your pork loin, then sprinkle it with Montreal
nd silver skin from the pork loin, then cut it into 8
live oil.
3. Place pork loin into oven, turning and basting
Stuffing -- Mix the cranberries, pecans and