Herb Crusted Pork Loin Roast with Stuffing
A beautiful pork roast with a bacon, sage and onion stuffing and a delicious herb crust. Leftovers are great sliced thinly for sandwiches
INGREDIENTS:
Pork Loin roast, approx 1 kg
1/4 cup butter (60 gm)
2 tbsp (30 ml) olive oil
1 small onion, diced
1 small stick celery, diced
2 rashers bacon, diced
salt and pepper to season stuffing (to taste)
1 tsp (5 ml) dried sage
1/2 tsp (3 ml) dried thyme
1 cup breadcrumbs (45 gm)
1 large egg, beaten
2 tsp (10 ml) dried oregano
2 tsp (10 ml) granulated garlic
1 tsp (5 ml) ground black pepper
1/2 tsp (3 ml) chili powder
salt to taste
METHOD:
Prepare the stuffing by melting the butter in a skillet, along with the olive oil.
Sauté the bacon, onion and celery until onion is translucent and bacon is cooked.
Season with a little salt and pepper, and add the sage and thyme.
Mix in the breadcrumbs and continue to cook, stirring until crumbs start to brown slightly.
Remove from the heat and allow to cool before mixing in the beaten egg.
Using a sharp knife, carefully spiral cut through the roast so that it can be laid out flat, inner surface uppermost. (You can get an idea of how this is done by looking at the photo above)
Spread the stuffing layer evenly over the inner surface of the roast to about a 1/2" (1 cm) thickness. (Leftover stuffing can be frozen for other recipes)
Reroll the roast and tie with cotton twine at 1" (2.5 cm) intervals.
Sprinkle oregano, garlic, black pepper, chili powder and salt evenly onto a clean cutting board.
Roll the roast in this mixture until it is coated evenly on its outer surfaces.
Heat some oil in a skillet and sear all outer surfaces of the meat.
Transfer the roast to a grid in a roasting dish.
Bake in a 350°F or 180°C oven and cook until internal temperature reaches 170°F or 77°C.
Allow to cool for at least 15 minutes before slicing.
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