- 3 tablespoons margarine
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 2 stalks celery, chopped
- 3 cups torn day-old bread
- salt and ground black pepper to taste
- 1 (4 pound) boneless pork loin roast
- 3 tablespoons water, or as needed
- 1 tablespoon ground thyme
- 1 tablespoon herbes de Provence
- 1 pinch garlic powder, or to taste
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
05/13/2018
recipepes.com
Stuffed Pork Loin, recipe
PT15M
PT1H
5
455 calories
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