Stuffed Pork Loin Roast
Ingredients
Stuffing
-
2
slices
bacon, chopped
-
8
ounces
brown mushrooms, thinly sliced
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
1
tablespoon
minced garlic
-
2-3
teaspoons
Creole seasoning
-
2
teaspoons
finely chopped thyme
-
½
cup
breadcrumbs
-
3
tablespoons
fresh parsley, chopped
Pork Loin
-
1
piece
boneless pork loin (3-4 pounds)
-
to taste
salt
-
1
teaspoon
freshly ground black pepper
-
2
teaspoons
Creole seasoning or Italian seasoning
Vegetables (optional)
-
potatoes
-
carrots
-
Brussels sprouts
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, sauté bacon until brown and crisp, then add mushrooms, salt, and pepper, cooking until mushrooms are soft.
- In the same skillet, add olive oil, onions, garlic, Creole seasoning, and thyme, sautéing until onions are tender.
- Combine the mushroom and bacon mixture with breadcrumbs and parsley, then set aside to cool.
- Butterfly the pork loin by making a deep incision down the length of each side without cutting all the way through.
- Pound the pork to flatten it, then season with salt, pepper, and Creole or Italian seasoning.
- Spread the stuffing mixture over the pork loin and roll it up tightly, securing with kitchen string.
- Brown the pork in a skillet over high heat, then transfer to a roasting pan with seasoned vegetables.
- Bake in the oven until the internal temperature reaches 150°F (65°C), about 60-70 minutes.
- Let the pork rest for 5-10 minutes before slicing and serving with vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
391
Total fat
13g
Total carbohydrates
11g
Total protein
54g
Sodium
229mg
Cholesterol
148mg
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