Stuffed Pork Loin

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Stuffed Pork Loin

My Dad was a good cook.  He would get recipes from chefs at the restaurants we would go to, bring them home and make them.  He was also a cinematographer and worked on movies and the news for many years.  He always liked to do the restaurant/food segments for the news.  He would bring home some great recipes from those segments as well.  If I remember right, he actually got this recipe from our local butcher.

For this recipe, you will need:

Pork Loin
Olive oil
Low-sodium chicken broth
Seasoned stuffing mix
Apricot halves in heavy syrup
Celery, minced
Garlic cloves, minced
Fresh rosemary, minced
Kosher salt
Freshly ground black pepper
Garlic powder
Cayenne pepper

Lemon Parsley Sauce
Fresh parsley, chopped
Lemon, juice
Freshly ground black pepper
Kosher salt
Butter

To Make this Stuffed Pork Loin:

• Preheat your oven to 350 degrees Fahrenheit.
• Butterfly your pork loin. Lay it flat. Pound the butterflied pork to get it to an even height and thin enough to be able to roll it. Then, tenderize the meat with the spikey side of a meat tenderizer.  Set aside.

• In a large frying pan, add the olive oil, low-sodium chicken broth, stuffing mix, minced celery, diced apricots, minced garlic cloves, minced fresh rosemary and cayenne pepper. Add several tablespoons of the apricot syrup.  Mix thoroughly and cook down until everything is soft and tender.

• Season the flattened and tenderized butterflied pork with kosher salt, freshly ground black pepper, and garlic powder.

• Spread the stuffing mixture over the flattened, butterflied pork. Press the stuffing mixture down. Roll the pork loin with the stuffing mixture inside. Secure the roll with butcher’s twine.  Place any extra stuffing on the bottom of a dutch oven.  Then place the Stuffed Pork Loin in the center.  I had some sliced onions that I wanted to use up and placed them around on top of the stuffing.

• Bake at 350 degrees Fahrenheit for 18 minutes per pound. Internal Temperature 145 degrees Fahrenheit (medium rare), 160 degrees Fahrenheit (medium).  Remove from the oven and let rest for 3 to 5 minutes before cutting.   NOTE:  I typically pull my pork out at around 148-150 degrees Fahrenheit and let the internal temperature rise while resting.
• Lemon Parsley Sauce:  In the same frying pan that you made the stuffing, add the fresh chopped parsley, lemon juice, kosher salt, freshly ground black pepper and butter.  Allow the butter to melt, stir and serve over your sliced Stuffed Pork Loin.

Serve with the remaining apricot halves and a side salad.

If you like my Stuffed Pork Loin recipe, please comment below.  If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe.  You will be emailed each time I post a new recipe.

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