Delicious Stuffed Pork Loin Recipes

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Stuffed Pork Loin -

Tasty Stuffed Pork Loin Recipes are a classic dish, but the other white meat has so much more to offer than just a single recipe. These variations will spice up your weeknight dinners, holiday spreads, and summer BBQs—whenever the mood for pork chops, pulled pork, tenderloin, or a roast strikes.

Stuffed Pork Loin You can have Stuffed Pork Loin using 10 ingredients and 7 steps.

Stuffed Pork Loin Ingredients

  1. Prepare 2 lbs of Pork Loin.
  2. You need 1 lb. of Ground Lamb.
  3. You need 1 lb of Andouille smoked sausage (diced).
  4. Prepare 1 package of baby portabella mushrooms (sliced).
  5. Prepare 1 of medium onion (chopped).
  6. Prepare of Balsamic Glaze: (recipe below).
  7. Prepare 2 cups of balsamic vinegar.
  8. You need 1 cup of brown sugar.
  9. You need 1/2 tsp of dijon mustard.
  10. You need 1/2 tsp of Worcestershire sauce.

Stuffed Pork Loin instructions

  1. Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides..
  2. Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool..
  3. Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine..
  4. Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered..
  5. Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.).
  6. Balsamic glaze:.
  7. Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan..

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Easiest Way to Cook Delicious Stuffed Pork Loin -

I believe you can make great and tasty Stuffed Pork Loin recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!