This is a great stuffed pork loin dinner! Tender pork loin wrapped around a sweet cornbread stuffing, au gratin potatoes and roasted asparagus. This is a definite crowd pleaser. The secret to making your pork tender and juicy is in the brine which is a very simple step that most people either don’t know about or forget to do. I’m sure you will make this one at least once a year. Great for Thanksgiving or Christmas.
2 1/2 to 3lb. pork loin
1/3 cup salt
1 1/2 to 2qts. water
1 onion ( sliced )
1 shallot ( sliced )
2 cloves garlic ( sliced )
6oz. crimini mushrooms ( sliced )
2 to 3 tbsp. Italian style sun dried tomatoes ( rough chopped )
1/2 teas. salt
1 teas. pepper
1/2 teas. dry thyme
1/2 teas. dry sage
3/4lb. sweet corn bread
1/3 cup chicken broth
1 tbsp. olive oil
Method: Stuffed Pork Loin
Add salt and cold water to a large bowl ( about 5 quarts ) and stir to dissolve the salt. Place your pork loin into the “brine” and let soak for 2 1/2 hours, the brine should cover the pork. This will incorporate a nice flavor and keep the pork tender and juicy during roasting. Place in the refrigerator covered for now.
After 2 1/2 hours remove the pork from the brine and place on a cutting board. There should be a fat layer on the top of the loin, you want this on the side before slicing it. If you are right handed the fat layer should be on your left and just the opposite if you’re left handed. This should place the fat layer on top after it has been stuffed.
Using a sharp long thin knife, slice into the loin about 3/4 of an inch from the right hand side and down to 3/4 of an inch from the bottom. Leaving your knife in place, gently roll the loin a little to your left and turn the knife horizontal to your cutting board and slice to 3/4 of an inch from the side. You should notice it starting to “roll out”, Continue until your loin is flat, it should end up about 3/4 of an inch thick.
If you are left handed, cut in the opposite direction.
Heat an 8 to 9 inch size skillet to medium heat and add the olive oil, onion, shallot and mushrooms and saute for 5 to 8 minutes or until they “sweat”. Add the sun dried tomatoes, salt, pepper, thyme and sage and continue to saute for another 5 minutes. Add the chicken broth and turn heat down to low and simmer for another 5 to 8 minutes. Remove from heat and let the mixture cool.
Break up the cornbread into a mixing bowl. You want it to be chunky, not like breadcrumbs or your stuffing will be mushy. Add the cooled mixture and stir, being careful not to break down the corn bread.
Place a long piece of plastic wrap under your sliced pork loin, about twice as long as the loin. Add about half of the stuffing in a line on the loin, leaving about 3/4 of an inch from the edge and gently wrap the loin around the stuffing. Wrap your stuffed pork loin in the plastic wrap and refrigerate for 1 hour to set up.
Remove the plastic wrap and place the stuffed pork loin in a roasting pan with a rack. Sprinkle with salt and pepper and place in a preheated 350 degree oven and bake for 1 1/2 hours. Remove and let rest for about 10 minutes.
4 russet potatoes ( about 2lbs. )
1 1/4lbs. Velveeta cheese ( 1/2in. cubed )
1/4 cube butter or margarine
1/2 cup milk
1/2 teas. pepper
2 to 3 cloves garlic ( minced )
1/4 teas. dry thyme
1/2 teas. dry marjoram
1/2 onion ( small dice )
8oz. sharp cheddar cheese ( grated )
Method: Au Gratin Potatoes
Add Velveeta cheese, butter, milk, onion, thyme, marjoram, garlic and pepper to a medium sized sauce pan and simmer on low for about 15 to 20 minutes, stirring often, until cheese has melted into a sauce.
Wash the potatoes using a scrub brush to get rid of any dirt. Slice into 1/8 inch slices. Coat a medium size casserole dish with olive oil and line the bottom with 1 layer of potatoes followed with a layer of cheese sauce, about 1/3 of the sauce. Repeat until potatoes and sauce are gone. You should have 3 layers.
Sprinkle the grated cheddar cheese over the top and cover with a foil tent that is not touching the cheese. Bake at 400 degrees for 40 minutes. Remove foil and bake another 10 to 15 minutes or until the cheese starts to brown. Remove from oven and let stand for about 10 minutes.
1 bunch asparagus
salt and pepper
Wash the asparagus. Holding the top and bottom of 1 piece, bend it until it breaks. This will let you know where the woody part ends and the tender part begins. Use that to measure where to cut the rest of the asparagus.
Lay your asparagus out in 1 layer on a cookie sheet and drizzle with olive oil and roll them around to coat. Sprinkle with salt and pepper and place in a preheated 350 degree oven and bake for 12-15 minutes. Remove and sprinkle with parmesan cheese immediately and serve.
Serves 6 to 8
This stuffer pork loin dinner is definitely a great holiday dish the whole family will love. It does take some time to make but will be worth all of the effort. The flavors are outstanding and you will be loved by all. Enjoy!