Friday, April 15, 2011

L is for Pork Loin

Have you ever taken pork loin or part of it and stuffed it?  It is really good and super easy.
I have some pictures of how to do this in my camera but I can't find my cords!!!$%etc. I will add them to the post as soon as I find them...sorry about that!

Stuffed Pork Loin

one tenderloin or portion thereof

apple pie filling from "A is for apples"

diced onions

dry bread crumbs

cotton string

olive oil

Using a non-serrated knife, cut the tenderloin until it lies flat.  Start by slicing into the loin on an angle and then cutting it open until it sits flat.  It is like peeling off one continuous layer until it is all about 1/4 inch or about a little more than 1/2 a cm thick.

Spread your apple pie filling (about an inch from the edge of the meat on all but the closest side to you) along with about 1/4 cup or less diced onions.  Sprinkle a very thin layer of bread crumbs evenly over the apples. Sometimes I add a good handful of dried cranberries or even some chopped up fresh ones.  You may add a few dots of butter along the nearest edge to you but don't add more than a teaspoon total.  Take the nearest edge and start rolling it up.  Once you get about 1/4 of it rolled, fold the sides in about an inch and finish rolling.  Roll it neither loosely nor tightly, just a nice firm roll.  If you roll it too tightly, your filling will squish out the sides.  If you roll it too loosely, it will be difficult to tie up.

Once you have it rolled, then you must tie it evenly along it's length so it doesn't come apart when you are cooking it.  At this point, coat the meat with some olive oil or canola oil.  Grind some pepper on it and either place it in a 350F oven  for about 45 minutes to an hour or on the barbeque, depending how thick your meat is - you can always use an internal thermometer to see if the meat has reached 165F.  If you place it in the barbeque, heat up one side of barbeque and place the meat on the other side.  Again, cook for about an hour but be careful not to dry it out.

Remove from heat and let sit wrapped in foil for about 10-15 minutes.  Slice with a non-serrated knife and arrange attractively on a serving plate.

I have substituted homemade cranberry sauce for the apple pie filling and it is really nice as well!



  1. this is like reading poetry!

  2. Excellent recipe, must be very good.

  3. Thanks, Laura!

    It is a favourite around here, Leovi.