Rollin’ and Stuffin’ Pork!

Rollin’ and Stuffin’ Pork!

Are you needing a easy dish for dinner tonight?

I know you must be so busy with your shopping and decorating and tending to everyday things..I mean Christmas is just 17 days away!

Yikes! Do you think the time between Thanksgiving and Christmas has been shortened over the years?  

Who did that?  Who is responsible for this miscalculation of time?

As a child, the days just drug on and on and on and I thought Christmas would never come!

Maybe we ought to move Thanksgiving to the first of November….that would give us a bit more time to recuperate between the two Holidays

Lets work on that, huh?  

This is not only easy, it is a cost efficient meal….and that is one important part of this meal.  Remember, I just paid out an unexpected, large sum to repair my air conditioner, so I turned to pork.

Our supermarket has BOGOS….which is buy one get one free and Pork Loin Roasts are normally pretty cheap and this week they were even cheaper.  I bought one 2 1/2 pound pork loin roast for a little over $12.00 and I was able to get the second one free.

What a deal!

I made the pork loin roast a little fancy by slicing down the side and putting a bacon, cornbread, mushroom filling into the center.

Using the bacon not only gave additional flavor….it was a double whammy of pork!  Yum!

Who doesn’t love bacon?  I mean if you don’t love bacon….then what is wrong with this picture?

The picture below shows the cooking of the mushrooms and shallots (you can use regular onions if you like) and the following picture shows the addition of the cornbread crumbs, chicken broth and spices.

I then tied the roast up like I was hog tying it….browned it on all sides and popped it in the oven in the same pot.  Delish and Easy and it looks like I worked all day on this dish!

Now confession time….as I was making this stuffed pork loin roast, I was talking on the phone to Oldest Son and didn’t get a picture of how much stuffing to put into the center of the roll. I did have him on speaker phone, but lets just say my multitasking was limited to working on the roast, talking on the phone and not taking pictures. 🙂

Sorry! But the stuffing is a very important step for a pretty presentation.  

Many times we tend to over-stuff not only our turkeys, but any other pieces of meat.  Less is more in this case. So even though the tendency is to over-stuff…limit the filling to about 4-5 tablespoons for a pretty and firm jelly roll.  Save the extra stuffing mixture for a baking dish that will sit right along side your roast. 

After stuffing and tying the pork loin roast…brown it in the same dutch oven on all sides….and then pop it into the oven to finish cooking.  Takes about 20 minutes in the oven and another 15 minutes to cool before slicing.  You need that resting time out of the oven for pretty slices.

Try this stuffed pork loin roast if you haven’t already….it really is pretty and so easy to do….so if I can make it while talking on the phone…..you can too!

Have a great and blessed day, my dear readers and don’t stress over these Holidays!

Always Hugs!

Rolled Pork Loin Roast with Bacon Cornbread Stuffing

2015-12-04 08:25:51

Pork, the other white meat is really good if you do not overcook. Gone are the days of cooking pork until it is like shoe leather. The dangers of under-cooked pork have been eliminated as the pork is not subject to trichinosis due to stricter FDA guidelines.

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Ingredients

1. 1 pork tenderloin roast, butterflied, easy to do
2. Olive Oil
3. 1/2 teaspoon coarse salt
4. 1/2 teaspoon freshly ground pepper

For the Stuffing

1. 4 slices of bacon
2. 2 small shallots, diced
3. 2 cups mushrooms, chopped
4. 2 cloves of garlic, minced
5. 1 cup fresh cornbread crumbs (you can use pkg stuffing)
6. 2 tablespoon fresh parsley, chopped
7. 2 tablespoon fresh basil,chopped
8. 1/4 cup chicken broth

Instructions

1. Preheat oven to 350 degrees
2. Place the pork tenderloin roast on a cutting board. Trim any extra fat from the meat if your butcher has not done so
3. Butterfly your roast by using a very sharp knife make a lengthwise cut down the center of the pork tenderloin roast, cutting to,... but not through to the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
4. In a large dutch oven, cook the bacon until crisp, remove and place on a paper towel, cool and crumble the slices.
5. Using the same dutch oven (and the bacon fat rendered from the bacon) add the shallots and mushrooms and cook, stirring occasionally, for about 4-5 minutes. Add in the garlic, stirring constantly so the garlic does not burn....about another minute.
6. Stir in the bread crumbs, chicken broth, parsley, basil, salt and black pepper
7. Mix until well combined and allow to cook together for a couple minutes
8. Rub both sides of the pork tenderloin with a drizzle of olive oil. Salt and pepper the sides
9. Spread about 4-5 tablespoons of the stuffing mixture on one side of the pork loin roast, spreading thinly but generously, almost reaching to the edges of the rectangle. The amount will depend on the size of your rectangle. Don't make the mistake of stuffing with too much stuffing as this will cause your roll to be overflowing rather than compact. Take the remainder of the stuffing and place it in a greased baking dish and bake alongside the roast.
10. Roll the roast into a tightly rolled jelly-roll style. I like to use bakers twine, but you can use toothpicks to seal the edges. At this point you may use a different dutch oven to brown your roast your tenderloin, but I just use the same dutch oven that I browned all the veggies
11. Heat a little oil (if needed) over a medium high heat. Place the stuffed pork tenderloin in the dutch oven and cook for 4-5 minutes or until golden brown on each side
12. Transfer the dutch oven to the preheated oven and cook for about 25-30 minutes or until the pork reaches an internal temperature of 140-160 degrees. Remove from the oven and let the meat rest for at least 10-15 minutes before slicing and serving.

Notes

1. Do not fret over the slightly pink pork roast...this is ok. However, if you prefer your pork cooked more....just leave it in the oven a bit longer. I can tell you that the pink will leave you with the most tender and flavorful pork you have ever eaten.

Me and My Captain https://meandmycaptain.com/