ROASTED STUFFED PORK LOIN
Provided by Daphne Brogdon
Categories main-dish
Time 6h40m
Yield 8 Servings
Number Of Ingredients 21
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.
CORNBREAD AND SAUSAGE STUFFING
Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
- To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
- Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
- Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.
CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN
This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
- Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
- Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
- Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
- Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g
ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY
Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
Provided by Lucy Netherton
Categories Lunch, Main course
Time 2h5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 52 grams protein, Sodium 0.99 milligram of sodium
ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST
Steps:
- Preheat oven to 425°F.
- Pat pork dry and sprinkle with salt and pepper.
- Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
- Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
- Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
STUFFED PORK LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g
SAUSAGE-STUFFED PORK ROAST
I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from 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. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING
Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.
Provided by Food.com
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
- In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
- Preheat oven to 350 degrees.
- Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
- Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
- Serve with a savory Aus Jus and Sweet Potato puree.
PORK WITH CORNBREAD STUFFING
This main dish is one of my family's favorites. It's fantastic for holiday get-togethers, because it looks just as good as it tastes!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings (chops) or 8-10 servings (roast).
Number Of Ingredients 10
Steps:
- Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly. , If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until meat is no longer pink. , If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.
Nutrition Facts :
SAUSAGE STUFFED PORK LOIN
Make and share this Sausage Stuffed Pork Loin recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 230.3, Fat 16.1, SaturatedFat 6, Cholesterol 58.8, Sodium 269.1, Carbohydrate 2, Fiber 0.6, Sugar 0.6, Protein 18.8
CROWN ROAST OF PORK WITH SAUSAGE STUFFING
Provided by Thomas R. Fox
Categories Pork Roast Fall Bon Appétit California
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.
- Butter 8 x 8 x 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 cups stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 cup broth. Cover stuffing in pork cavity with foil.
- Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish until thermometer inserted into center of pork registers 155°F, basting roast occasionally with drippings, about 45 minutes for stuffing in dish and 55 minutes for roast. Transfer pork to platter and cover; let stand while preparing gravy.
- Boil 1 3/4 cups broth and vermouth in large saucepan until reduced by half, about 15 minutes. Mix 3 tablespoons butter and flour in small bowl. Whisk into broth mixture. Boil until slightly thickened, about 5 minutes. Mix in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.
More about "roasted pork loin with sausage cornbread stuffing recipes"
SAUSAGE-STUFFED PORK LOIN | COOK'S COUNTRY
From cookscountry.com
BACON WRAPPED SAUSAGE STUFFED PORK TENDERLOIN - HEALTHY WORLD …
From hwcmagazine.com
CORNBREAD DRESSING WITH SAGE AND PORK SAUSAGE RECIPE - COUNTRY …
From countryliving.com
10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES - YUMMLY
From yummly.com
SOUTHERN-STYLE CORNBREAD STUFFING - ONCE UPON A CHEF
From onceuponachef.com
ROASTED RACK OF PORK WITH SAUSAGE STUFFING - FOOD AND WINE
From foodandwine.com
CORNBREAD, APPLE & CRANBERRY STUFFED PORK LOIN - CULINARY GINGER
From culinaryginger.com
STUFFED PORK LOIN ROAST WITH SAUSAGE, CHERRIES, AND FENNEL
From southernboydishes.com
CORNBREAD STUFFED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (6)Total Time 1 hrCategory Entree, DinnerCalories 759 per serving
ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING …
From cookingchanneltv.com
Servings 6Total Time 2 hrsCategory Main-Dish
ROAST PORK WITH CORNBREAD APPLE DRESSING - COOKING SAVORY BITES
From cookingsavorybites.com
ROASTED PORK LOIN WITH STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
17 CORNBREAD STUFFING WITH SAUSAGE IDEAS | OVEN ROASTED PULLED …
From pinterest.com
ROASTED RACK OF PORK WITH SAUSAGE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
PORK ROULADE WITH ANDOUILLE CORN BREAD STUFFING, SAGE JUS, AND …
From emerils.com
CORNBREAD DRESSING WITH PORK SAUSAGE - CREATE THE MOST …
From recipeshappy.com
JOHNSTON’S PORK LOIN WITH STOVE TOP STUFFING & OVEN ROASTED …
From johnstons.ca
CROWN PORK ROAST WITH STUFFING - SAVOR THE BEST
From savorthebest.com
ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING – RECIPES …
From recipenet.org
RECIPE: STUFFED PORK LOIN ROAST (WITH SAUSAGE-APPLE DRESSING ...
From recipelink.com
CROWN ROAST OF PORK WITH SAUSAGE STUFFING RECIPE
From crecipe.com
EASY SAUSAGE CORN BREAD STUFFING - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
DRESSING WITH PORK SAUSAGE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CORNBREAD DRESSING WITH PORK SAUSAGE - ALL INFORMATION ABOUT …
From therecipes.info
SAUSAGE-STUFFED PORK LOIN | COOK'S COUNTRY
From cookscountry.com
CROWN ROAST OF PORK WITH SAUSAGE STUFFING RECIPE | MYRECIPES
From myrecipes.com
CORNBREAD STUFFED CROWN ROAST OF PORK RECIPE - PAULA DEEN
From pauladeen.com
ROAST PORK LOIN WITH HERB STUFFING RECIPE - COUNTRY LIVING
From countryliving.com
CORNBREAD DRESSING WITH SAUSAGE ⋆ REAL HOUSEMOMS
From realhousemoms.com
ROASTED PORK TENDERLOIN WITH COUNTRY STUFFING - MRFOOD.COM
From mrfood.com
ITALIAN SAUSAGE CORNBREAD DRESSING - I HEART RECIPES
From iheartrecipes.com
PORK ROAST WITH SAUSAGE, FRUIT AND NUT STUFFING - FOOD & WINE
From foodandwine.com
STUFFED PORK TENDERLOIN WITH SAGE DRESSING
From old-fashion-recipe.com
10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love