Kale Stuffed Pork Loin Roast Recipe 445

KALE STUFFED PORK LOIN ROAST RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees fahrenheit. Butterfly the pork loin roast. Lightly season with salt and pepper. Set aside. In a large frying pan heat the olive oil over medium heat. Add the shallots and cook until slightly soft, about 2 minutes. Add the rosemary and garlic. Stir and cook for 1 minute. Add the kale. Cook until lightly wilted, about 2 minutes. Remove from the heat. Add the Panko and pistachios. Stir. Spread the mixture over the butterflied pork loin. Roll tightly, to form a loin roast. Drape the prosciutto over the top and sides. Tie using butcher twine. Place in a roasting pan. Cook for 60 minutes or until the temperature reaches 150. Remove from the oven and set aside for 10 minutes. The roast will continue cooking for those 10 minutes, bringing the temperature to 160, which is ideal for pork. Thinly slice. Serve. Eat. Enjoy!

ROASTED PORK LOIN WITH KALE AND POLENTA

Steps:

• Preheat the oven to 325 degrees F. Combine the pancetta, fennel pollen and garlic in a small bowl. Cut 18 to 20 slits (2 inches deep) in the pork roast. Alternately fill the slits with the pancetta mixture and a piece of rosemary. Sprinkle the pork liberally with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides. Transfer to the oven and roast for 45 minutes. Douse the pork with the wine and roast until a thermometer inserted into the center of the pork registers 165 degrees F, 20 to 30 minutes more. Transfer the pork to a cutting board and let rest for 15 minutes. Meanwhile, bring a large pot of water to a boil for the kale. Bring the stock and milk to a low boil in another pot for the polenta. Cook the kale for 7 to 8 minutes, then remove to a platter using tongs. Drizzle with EVOO and lemon juice and season with salt, pepper and a little nutmeg. Whisk the polenta into the stock mixture and cook, whisking, until thick, 2 to 3 minutes. Season with salt and pepper. Stir in the butter and then the cheese, and remove from the heat. Slice the pork and serve with the polenta and kale. Cook's Note: The roasted pork can be covered and refrigerated for a make-ahead meal. Bring to room temperature, then reheat in a 325 degree F oven, covered, for 15 minutes, adding 1 cup chicken stock to the pot to keep it moist. Uncover and heat for 15 to 20 minutes more. You can prep the kale ahead of time and store it in a paper towel-lined plastic bag in the refrigerator.

ROASTED STUFFED PORK LOIN

Steps:

• For the stuffing: Heat the oil in a large skillet over medium heat. Add the sliced onions, season with a generous pinch of salt and saute until soft and translucent, about 5 minutes. Add the Worcestershire sauce and red pepper flakes and saute for another minute. Remove from the heat and let cool.
• For the marinade: In a medium bowl, combine the soy sauce, maple syrup, Worcestershire sauce, garlic, red pepper flakes and sage and whisk until blended. Set aside while you prepare the pork loin.
• For the pork loin: Slice the pork along the bone about 2 1/2 inches down into the loin from end to end, creating a long flap that opens like a book. Season the inside with a generous amount of salt and pepper. Place the cooled sauteed onions inside the pocket along the length of the loin. Tie the loin closed using butcher's twine: Start at one end and tie it securely. Then work on the other end to tie it shut. Work your way toward the center, tying the loin between each rib.
• Place the pork loin in a large baking dish or bowl. Pour the marinade over it and use a brush to coat all sides. Cover the dish securely with plastic wrap, swish it all around to ensure the loin is covered with the marinade and let it sit in the refrigerator for at least 4 hours or as long as overnight.
• Place the chipotle pepper in a small bowl. Pour 1/2 cup of hot water into the bowl and let it sit to rehydrate for 15 minutes. Once it is rehydrated, give it a rough chop. Reserve the liquid.
• Preheat the oven to 400 degrees F.
• Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Remove the pork loin from the marinade, making sure to save the remaining marinade. Sear the loin until nicely browned, 3 to 4 minutes per side. Place the seared loin in a 9-by-13-inch baking dish or roasting pan.
• Turn down the heat on the skillet to medium, add the chopped onion and saute for 2 minutes. Add the chipotle and season with salt, pepper and the oregano. Add the white wine, chicken broth, garlic and the reserved chipotle soaking liquid and marinade. Using a wooden spoon, scrape up all the brown bits from the skillet and let the liquid come to a simmer. Pour everything from the skillet over the pork loin. Transfer it to the oven and roast until the internal temperature reaches 150 degrees F, about 1 hour 30 minutes, making sure to baste the loin every 20 minutes or so.
• Let the pork loin rest for 10 minutes. Remove the butcher's twine before slicing. Strain the pan juices and serve them alongside the pork.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

STUFFED PORK ROAST

Steps:

• Buy a boneless, rolled pork loin.
• Rolled pork loin comes in two pieces.
• Cut each one lengthwise to, but not through, the other side.
• Open the meat like a book and pound to 1/2 inch thickness.
• Sprinkle each side with 1/4 teaspoons each of salt, pepper, and coriander.
• To prepare stuffing:.
• Cook sausage until slightly pink; drain well and pat dry with paper towels.
• Combine sausage and the next 9 ingredients; set aside.
• Lay out enough 10" pieces of string, spaced 2 inches apart, the length of meat.
• Place one piece of meat on strings, with strings crossing under meat horizontally.
• Spoon stuffing mixture evenly down center of one piece of meat.
• Top with remaining pork rectangle.
• Tie securely with the string at 2 inch intervals, securing sides together.
• Trim loose ends of string.
• Place roast on a greased rack in a shallow roasting pan.
• Insert a meat thermometer into the thickest portion of the meat, making sure it doesn't touch fat or stuffing.
• Bake at 325 degrees for one hour and 30 minutes or until meat thermometer registers 145 degrees.
• Combine cherry preserves and orange marmalade; stir well.
• Brush roast with preserve mixture.
• Bake an additional one hour or until thermometer registers 160 degrees, basting often.
• Allow approximately 30-35 minutes per pound.

ROASTED HERB-STUFFED PORK LOIN

Steps:

• Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

HERB-STUFFED PORK LOIN

Steps:

• Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

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.

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH KALE SALAD

Steps:

• Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
• In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
• Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
• Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork.

PERFECT STUFFED PORK LOIN ROAST

Steps:

• Heat oven to 450°F.
• Chop 1 rosemary sprig finely. Melt butter in medium saucepan on medium heat. Add celery; cook and stir 4 min. or until crisp-tender. Remove from heat. Add chopped rosemary, water, cherries and nuts; mix well. Stir in stuffing mix just until moistened.
• Place roast on cutting board with short ends at 12 and 6 o'clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through roast. (You should end up with a piece of meat that is about 1/2-inch thick and 3 times the size of the original roast.) Cover meat with plastic wrap; pound to even thickness.
• Brush cut side of meat with 1/4 cup dressing; top with spinach and stuffing mixture, leaving 1-inch border around all sides. Roll up tightly, starting at one long side. Tie closed with kitchen string. Tuck remaining rosemary sprigs under string. Place in shallow pan; brush with remaining dressing.
• Bake 20 min. Reduce oven temperature to 375ºF; continue baking 15 to 20 min. or until meat is done (145°F). Remove from oven; cover loosely with foil. Let stand 5 min. before slicing to serve.