So, I had an idea to try to make a stuffed pork loin - I’m going to cut it down the middle and stuff it with some provolone, garlic, onions and possibly ham. I’ve never tried “stuffed” anything before, though, so I’m a little unsure how to go about it. Should I fry it in a pan? Bake it? Brown both sides before stuffing it and then bake it? I’ve got some cooking string to tie it up with, and toothpicks to hold it together if need be. Any suggestions?
I would probably brown it in a pan after stuffing it and then put it in the oven. If it weren’t going to have the cheese in it, and maybe some dates or golden raisins or something, I could imagine a moister heating method.
Now I’m all hungry! Maybe I’ll treat the roommates to dinner tomorrow.
You should try to jelly roll it. You slice it carefully about third to a half an inch… and just… sorta… slice along the top unrolling it as you go so you sort of have a bit of a pork placemat looking slab of meat. It sounds worse than it is… and it’s hard to describe. Anyways… you season it… lay a thin layer of stuffing type goodies and then roll it back up and tie it. I like a filling of walnuts, apples and prunes with white pepper salt and a tiny bit of sage. You brown it first, then you bake it… Because pork loin is relatively lean I lay a couple of strips of good bacon on the top. Cook till the center reads about 155 and then let it rest.
I wrap it in pancetta. Browns it up nicely and keeps it moist.
Here’s a great video that shows you how to book your porkloin for stuffing/rolling. It’s exactly what lokij is describing, and a lot easier than explaining it.
Considering your ingredients, I’d probably brown it in the pan with a bit of OO, then braise/roast it around 375F for an hour with some sliced onions, marsala wine, and a bit of water to cut the marsala…
We often stuff ours with minced chipotles, coat it with a yogurt-based sauce with adobo and spices in it, and then cook it on the grill. There’s a recipe here that may be the one Mrs. Pagan is using for this…
Thanks, everyone!
From the Food Network -
Apple/mushroom stuffing:
2 tablespoons butter
2 tablespoons vegetable oil
4 cups finely diced mushrooms
3/4 cup finely chopped onions or shallots
1 apple (unpeeled), diced
1 carrot, finely chopped
2 cups coarse fresh bread crumbs
1/3 cups chopped fresh parsley
1 tablespoons chopped fresh thyme
1/4 teaspoon, crumbled dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well.
Sometimes I just make this on the side with a pork tenderloin. It’s really tasty.