CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
STUFFED PORK LOIN WITH CREAM CHEESE RECIPE - (4.3/5)
Provided by Beefman-2
Number Of Ingredients 6
Steps:
- BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE. DICE THE PEPPERS WITH SEEDS REMOVED WARM THE CREAM CHEESE SO IT CAN BE MIXED ( NOT MELTED, YOU WANT TO BE ABLE TO SPREAD IT ) PLACE INTO BOWL. ADD IN THE ITALIAN SEASONING AND PEPPERS MIX THOROUGHLY SPREAD MIXTURE ONTO BUTTERFLY LOIN EVENLY USE ALL OF THE MIXTURE ROLL LOIN INTO A ROLL LIKE BEFORE IT WAS BUTTERFLYED TIE WITH BUTCHERS STRING CRACK EGGS INTO BOWL AND SCRAMBLE, BRUSH ONTO LOIN THEN ADD BREAD CRUMBS TO EXTERIOR OF THE LOIN, PLACE IN OVEN GRADE GLASS DISH OR BAKING PAN COOK AT 375F FOR 40 TO 45 MINUTES, REMOVE FROM OVEN AND LET STAND 10 MINUTES BEFORE CUTTING SERVE ON A BED OF YOUR FAVOURITE RICE WIT VEGGIES
SPINACH AND HERB STUFFED PORK
Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
- In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
- Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
- Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
CHERRY-STUFFED PORK LOIN
One of my best recipes is this pork loin, with its moist and tasty stuffing.-Jim Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 272 calories, Fat 12g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 328mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
STUFFED PORK LOIN
Make and share this Stuffed Pork Loin recipe from Food.com.
Provided by Joe Perez
Categories Meat
Time 4h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For the Stuffing:.
- In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
- Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
- Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
- By the way you can make just the stuffing mix and use it as a dip. It is great by itself.
Nutrition Facts : Calories 175.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 141.7, Sodium 403.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 14.6
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
CHEESE-STUFFED PORK ROAST
I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.-Kara Holtkamp, West Point, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.
Nutrition Facts : Calories 303 calories, Fat 21g fat (12g saturated fat), Cholesterol 109mg cholesterol, Sodium 293mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
GOAT CHEESE-STUFFED LAMB BURGERS
These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.
Provided by Bites With Applewhite
Categories Lamb Burgers
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
- Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
- Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
- Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
- Serve burgers on buns with arugula, aioli, and pickled red onions.
Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg
CHEESE STUFFED PORK ROAST W/ CREAM SAUCE
Found this in one of the small add along cookbooks/ coupon books they send with Taste of Home issues. It sounds so yummy. I will be making it this weekend I think.
Provided by JanetB-KY
Categories Pork
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
- Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
- Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
- Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
- Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
- Combine marjoram, oregano, and basil; rub over roast.
- Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
- Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
- Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
- Slice roast; serve with cream sauce.
Nutrition Facts : Calories 709.3, Fat 45.4, SaturatedFat 17.9, Cholesterol 257.7, Sodium 507.4, Carbohydrate 5.2, Fiber 0.6, Sugar 0.7, Protein 66.9
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