WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN
Local store *For assistance butterflying the pork center loin roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.
Provided by Charlotte J
Categories Pork
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
- Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
- Meanwhile, cut sausage into 1/2-inch slices.
- Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
- Add sausage and cook 5 minutes, stirring occasionally.
- Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
- Cook 10 minutes, stirring occasionally.
- Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
- Cook 15 to 20 minutes or until liquid is absorbed then set aside.
- Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
- Open butterflied portions, laying pork flat.
- Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
- Scoop out 3 cups rice mixture and set aside.
- Spread remaining rice mixture evenly over cut surface of meat.
- Roll up the loin tightly to resemble the original roast.
- Tie securely with butcher twine.
- Cover and refrigerate reserved rice until serving time.
- Place roast on a rack in a greased shallow roasting pan.
- Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
- Remove from oven and let stand 15 minutes before carving.
- Carve crosswise into 1-inch-thick slices to serve.
- Warm reserved rice mixture to serve alongside prepared roast.
- *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.
Nutrition Facts : Calories 605.2, Fat 35.7, SaturatedFat 13.7, Cholesterol 122.4, Sodium 584.6, Carbohydrate 28.1, Fiber 3, Sugar 2.6, Protein 42.1
STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE
A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!
Provided by Mrs.Jack
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
- Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
- Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
- Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
- Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
- Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
- Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
- Slice into medallions about 3/4" thick.
- Arrange on a warm platter and spoon sauce or gravy on top.
Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7
ANDOUILLE-STUFFED PORK LOIN ROAST WITH PAN GRAVY
Steps:
- Place the roast onto a cutting board with the short side toward you and fat facing down. Using a sharp filet knife (with the blade horizontal to the board), butterfly the roast open about 1 inch from the bottom of the roast. Work carefully to not cut all the way through. Continue to slice horizontally, opening the roast up until you have a large, thin, flat piece of meat. Place the pork in large airtight freezer bag (or large plastic container with a lid).
- To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves and onions to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and cool by adding the ice cubes. Pour the brine into the freezer bag, submerging the roast completely, seal and set aside for 25 minutes.
- Preheat the oven to 375 degrees F.
- Remove the pork from the brine and pat dry with paper towels. Lay the sausages inside lengthwise. Pierce the casings with the tip of a sharp paring knife (this will ensure the flavor of the sausage goes into the pork as it cooks). Starting with the short side, roll up the roast tightly, jelly roll style. Secure the roast with tightly fitted kitchen twine at even intervals about 2 inches apart. Sprinkle with salt, pepper, the granulated garlic and paprika.
- Heat the oil in a large cast-iron pan over medium heat. Add the roast and sear fat-side down first, 3 to 4 minutes, and then on each of the three other sides. When turned to the final side, transfer the pan to the oven and bake until the internal temperature hits 145 degrees F on an instant-read thermometer, 45 to 55 minutes. Remove the roast from the oven; rest the pork on a platter while you make gravy from the pan drippings.
- Set the pan over medium-low heat. Add a little oil, if needed, and saute the onions, carrots and celery. Cook the vegetables until well caramelized, about 8 minutes. Then season with salt and pepper. Deglaze the pan with the vermouth and reduce until the liquid has almost completely reduced. Add the chicken stock and reduce again for another 5 minutes; this will ensure you have a nice, rich sauce. Taste and season with salt and pepper.
- Remove the pan from the heat and swirl in the butter to thicken the sauce. Finish with the lemon zest, a squeeze of lemon juice and serve the sauce over sliced andouille-stuffed pork loin.
ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD
If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.
Provided by Guy Fieri
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
- Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
- Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
- Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
- Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
- Traditional Oven Cooking Method:
- Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard.
STUFFED PORK TENDERLOIN
Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.
Provided by strangeinplaces
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
- Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
- Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
- Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
- Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
- Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
- Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
- For the sauce:
- Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
- Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
- Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
ANDOUILLE-STUFFED PORK LOIN
This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.-Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Set aside., Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper. , Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan. , Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks.
Nutrition Facts : Calories 332 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 842mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.
ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD
Provided by Guy Fieri
Categories Pork Kid-Friendly Dinner Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 6-8 servings
Number Of Ingredients 20
Steps:
- 1. To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
- 2. Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
- 3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
- 4. Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
- 5. Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165°F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
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- Place cranberries in a small bowl and add 1/2 cup boiling water. Cover and let stand for 10 minutes. Drain.
- You're going to double butterfly the tenderloin so it can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Place the tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2-inch thick.
- Stir apple and rice into the drained cranberries. Add 1/2 teaspoon each thyme, rosemary, and parsley, and 1/8 teaspoon each salt and pepper; stir to combine.
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