Loin of Pork with Raisin Stuffing

This mouthwatering recipe for roasted stuffed pork loin will have your guests asking for seconds!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesPork

Ingredients

Stuffing

1Poundbacon, diced
1stalkcelery, diced
1⁄2eachonion, diced
2stickButter
1Tablespoonchopped garlic
2leafbay leaves
8leaffresh sage, chopped
1⁄2Teaspoonnutmeg
1Teaspooncinnamon
1Teaspoonground white pepper
1TeaspoonSalt
1Teaspoongarlic salt
1Cupraisins or dates, chopped
3Cupchicken broth
1Cupcognac
1bagbread crumbs (13 oz.)

Pork Loin

1each2-3 pound pork loin, trimmed and butterflied
 eachsalt and pepper to taste

Instructions

Stuffing

  1. Saute bacon until crispy with celery and onions.
  2. Add butter, garlic, bay leaves, sage, nutmeg, cinnamon, white pepper, salt, garlic salt and raisins or dates. Stir briefly to combine.
  3. Add chicken stock and cognac, and stir to deglaze pan.
  4. Cook for about 3 minutes, then pour over bread crumbs in a bowl.
  5. Stir well to make sure all ingredients are combined.
  6. Cool slightly and remove bay leaves. Reserve.

Pork Loin

  1. Preheat oven to 375°.
  2. Lay pork loin on a work surface and pound slightly to flatten.
  3. Salt and pepper both sides of meat.
  4. Spread meat with a layer of stuffing and roll. Tie in four places using butchers’ twine.
  5. Place seam side down in a roasting pan.
  6. Roast for 1 hour and 30 minutes.
  7. Remove from oven and allow to sit for 12-15 minutes before slicing.

Notes

Make pan gravy from the roast drippings by adding more chicken broth and scraping the pan down. Deglaze with more cognac, then thicken with a cornstarch and/or flour and water mixture.

Comments (2)

Aloha Bboocker82! Dried Cranberries or CRAISINS will work great in this recipe. Feel free to experiment with macerating the cranberries, but because of the roasting time, it should work nicely even if you don't. Enjoy!

I really despise raisins, however, I LOVE the cranberry version of them(CRASINS). Do you think it would taste good if i used Crasins in place of the traditional raisins? Or would the cranberries be too tart? If so, I could sweeten them with a bit of sugar, while re-constituting them beforehand. ANY OPINIONS ON THIS MATTER ARE WELCOME. I would greatly appreciate those who are serious, and who know how to cook giving me an honest opinion and/or suggestions. I;m tired of cooking and eating the same old things, and i am seeking help from my cooking community. Mahalo!!!

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