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Stuffed Roast Loin Of Pork

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The Stuffed Roast Loin Of Pork is a traditional easy to follow recipe that is served with some stuffing and sauce. This dish is simple, tasty and often nothing else is required as an accompaniment as the Stuffed Roast Loin Of Pork is a whole meal in itself!
  Pork loin roast 1
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cranberry apricot stuffing 1 Cup (16 tbs) (adjust quantity as needed)
  Beef broth 1 Cup (16 tbs)
  Cider vinegar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Apricot liquid 1⁄4 Cup (4 tbs) (reserved from stuffing, adjust quantity as needed)

Have the butcher saw through backbone of pork loin between chops to make carving easier, trim off excess fat and cut down about 2 inches between ribs to partially separate roast into chops, rub meat with salt and pepper and place in a roasting pan, rib bones down.
Roast in a 350° oven 1 1/2 hours.
Remove pork from oven and let stand until cool enough to handle, forcing ribs apart, push a generous amount of stuffing into cuts between ribs.
Mound stuffing slightly above meat.
Return meat to oven and roast 30 to 45 minutes longer or until a meat thermometer placed in thickest part of roast registers 170°.
(If baking Potato Spinach Puff in same oven, raise temperature to 375° when adding puff.) Remove meat to a serving platter and let stand 20 minutes before carving.
Drain excess fat from roasting pan.
Add broth and vinegar to pan and bring to a simmer, stirring up any brown bits from the bottom of the pan.
Mix cornstarch with reserved apricot liquid and stir in, simmering until thickened; strain.
To serve, cut roast between ribs to separate into chops; serve each chop with some of the stuffing and sauce, pass remaining sauce separately.

Recipe Summary

Main Dish

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Stuffed Roast Loin Of Pork Recipe