Did you know I grew up on a hog farm? Needless to say pork was the staple food in our household, and remains my favourite protein to this day. I have loads of great ways to put this versatile meat to use, but today I wanted to share one of my best- stuffed pork loin- yum! You can stuff loin in two ways- 1. the whole loin butterflied and stuffed, or 2. individual portions stuffed. I prefer individual portions although they seem like a bit more prep, when finished there is no cutting so you don’t make a mess of the delicious insides.
This method of stuffing is rather easy to do, and I promise you’ll impress your family or guests! Did you catch yesterdays post on ‘How To Use A Meat Mallet? If you didn’t you should check that post out first, to learn how to get a flat cut of meat, then you’re set to continue with this easy stuffed pork loin recipe.
- Pork loin
- 1 Box Stove Top Stuffing
- 1 small onion
- 1 apple
- 1⅓ cup dried cranberries
- ¾ cup water
- 1 medium potato
- Cut pork loin into ½' slices and flatten with a meat mallet
- Cook potato in the microwave until soft. Peel and mash.
- Peel and chop apple, dice onion. Combine in a mixing bowl with Stuffing mixture, cranberries, water, and mashed potato. Mix to combine
- Lay out meat portions and add appox. ¼ of mixture on one side of the meat. Wrap the opposite side of the meat over the stuffing, making a blanket. If desired hold closed with a toothpick, but not necessary.
- Place on a parchment lined pan in a 350 degree oven for 20 mins.
- Serve with applesauce or cranberry.
If you happen to own a medium size Pampered Chef scoop, about two scoops is the perfect amount of stuffing.
Applesauce is the perfect pairing for stuffed pork loin.
Stuffed Pork Loin is a favourite in our house, what’s your best pork dish?
Again check out How To Use a Meat Mallet so you can get started on this dish right away!