Stuffed Pork Loin Roast Cooking Time – Stuffed Pork Tenderloin is delicious hot or cold and looks spectacular. Don’t be put off by the number of steps, it’s actually an easy recipe. Filling the sausage meat with a crispy bacon coating, it creates a unique meal with little effort. Perfect for a Sunday roast with the family or a festive dinner. To make life easier, it can be prepared up to 24 hours before cooking.
Pork tenderloin, also known as pork fillet, is a long, thin muscle that sits inside the ribs and is part of a piece of loin.
Stuffed Pork Loin Roast Cooking Time
It’s very soft and tender, but doesn’t have as much flavor as leaner cuts like a thigh, belly or shoulder. The relative lack of flavor is easily corrected, and this stuffed pork belly is an example of that. Full of flavor.
Bacon Wrapped Pork Tenderloin
The smoked bacon that coats the fillets adds flavor while preventing the meat from drying out during cooking. The filling is made of sausage meat with the addition of breadcrumbs, shallots and sage. I used two wild boar sausages and an apple from my local butcher, skinless. You can use any sausage, maybe spicy or with lots of vegetables, but always make sure it’s good quality.
In addition, it can be prepared in advance, which makes it ideal for entertainment. If necessary, the ingredient is cooked for only 50 minutes. Then a simple but tasty sauce is prepared while the meat rests.
The addition of sherry turns up the sauce. Normally I would use dry sherry in gravy or gravy but I had some very sweet sherry left in the cupboard so I used that. It worked very well. If you don’t have sherry, use a drop of port, madeira or brandy.
This combination is also very tasty when served cold. In this case, you can skip the preparation of the sauce altogether. Serve alone or with a dollop of cold apple sauce. Use it on a sandwich or serve with a salad. It would make a lovely picnic plate.
Argentinian Style Stuffed Pork Loin With Chimichurri
Easy to make and can be prepared in advance. Stuffed pork loin tastes great warm with sherry sauce or cold without sauce.
The nutritional information is approximate and is for guidance only. (Does not include seasoning with salt and pepper.)
Calories: 405 kcal | Carbohydrates: 12g | Protein: 35g | Fat: 22 g | Sodium: 1361 mg | Sugar: 4 gr
Jacqueline is a member of the Food Writers Association and has written about cooking and culinary styles for over 25 years. She has written over 15 cookbooks and also contributes to several major magazines. She loves to advocate for basic home cooking, and as the daughter of a baker, she loves to bake at home. Do you want to offer something delicious and very interesting? Look no further than this Spiral Stuffed Pork Tenderloin. Perfect for Christmas, Easter, Sunday lunch, or any time you want your guests to say “wow!”
Fruit Stuffed Pork Roast With Apples
There are several different ways to marinate pork. The easiest way is to cut the meat cylinder lengthwise so that it opens like a book, add the ingredients and close it again. It is sometimes called a butterfly, and it creates pieces of meat that look like this.
Another way is to make a hole in the middle of the waist, form something like a tube, and fill the tube with stuffing. It makes slices with a donut-shaped piece of meat and stuffing inside.
My favorite, however, is the spiral cut – because the slices are more attractive, they have more meat and filling. For confusion, this is also sometimes called a butterfly, although it is quite different from the first option. It is also sometimes called roulade because the final roast looks like jelly. Either way, it’s not hard to do, and even if you don’t do it perfectly, once the meat comes back cooked and sliced, most of the “mistakes” will magically disappear!
Here’s a YouTube video showing how to make the first type of butterfly I mentioned, followed by the roller cut method I use below.
Pork Tenderloin Recipe
Start with the tenderloin on a large cutting board. (Don’t know the difference between pork tenderloin and pork tenderloin? Skip to this post here.) Place the steak on top of itself and cut along one side of the cylinder about 1/2 inch from the edge, leaving it close to the board for a cut of about 1/2 inch. You’ll end up with a 1/2-inch flap of meat running the length of the cylinder, on the same side as your cutting hand (right side if you’re right-handed).
Turn the knife so that it is parallel to the cutting board. From where the flap meets the cylinder, slice the meat (away from the flap) by placing the knife 1/2 inch above the cutting board.
Continue cutting, pulling the meat away from the knife with the other hand, as if you were opening a rug. In the end, you’ll have one large rectangle of meat about 1/2 inch thick. Ta-da!
If there are places where the meat seems too thick, make a shallow cut in those places and press down on the meat (you can see where I made such a cut on the right in the photo above).
Bacon Wrapped Stuffed Pork Loin With Gravy
If the surface of the meat looks a little rough or has holes in it, don’t worry too much. Most of these flaws will not show up when the roast hits the table.
Add your own ingredients to this rectangle using my recipe below or your own. A thickness of about 1/4 inch is ideal.
Starting with what was inside the meat, roll it back up into the cylinder, then tie it with kitchen twine.
And as I said, once the sliced roast arrives on the table, the slices are not only attractive, but also delicious. Because the filling adds flavor to the roast through and through!
Roasted Pork Loin With Stuffing Recipe
However, I will say here that if all this seems like a lot of work, or if you plan to do it and the day is running out and you have less time, you can just fry the pork tenderloin without stuffing. This is my best recipe for oven-roasted pork, and I think you’ll love it. Anyway, enjoy! – Christina 🙂
Hi! I am Christina. My passion is creating recipes that take less time in the kitchen so we can all spend more time enjoying life! As a busy mother of two, I understand how difficult it can be. That’s why I come up with something for my own family and that’s why I want to share this knowledge with others. Now I help over 2 million people a month to prepare delicious food for their tables. Come with me and see how easy it can be! Southern culinary expert and cookbook author Diana Rattray has created over 5,000 recipes and articles in her 20 years as a food writer.
*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is for general nutritional advice.
Roast pork is an easy-to-prepare dish that yields impressive results. This pulled pork is stuffed with perfectly preserved herbs and pecans, offering plenty of flavor and a wonderful texture. If possible, buy boneless pork tenderloin, as it only needs to be cut and rolled; if the pork is one piece, you will have to cut it almost to the end and make the meat flat.
Roasted Pork Tenderloin With Country Stuffing
You can add dried cranberries to the filling along with pecans, and if your family isn’t a fan of nuts, you can omit them altogether. Serve this delicious roast with mashed potatoes and baked vegetables for a delicious family dinner.
“This is a delicious and healthy way to prepare pork tenderloin and is not difficult at all. Trimming the meat to 3/4 inch makes it easier to roll and creates a more uniform spiral effect. Buy the best quality pork you can find, it tastes as interesting as it looks.” – Danielle Centoni
If you want, you can prepare the pork even the night before. Once rolled and filled, wrap tightly in cling film and store in the fridge until ready to cook. It’s best to let the meat come to room temperature before putting it in the oven.
I don’t like it at all. This is not the worst. Sure, that’s enough. I’m a fan – I recommend it. It’s amazing! Love it! Thank you for your rating! Holidays usually call for roast beef or ham, but we also love this bird alternative.
Instant Pot Stuffed Pork Loin Roast
Grilled pork tenderloin with delicious cranberry bacon