Stuffed pork loin,
Looking for a festive roast? or maybe you have a special dinner or a holiday?
This vegetable stuffed pork loin is really
It’s really good and so easy.
It can be tricky as you saw it on the video to butterfly a pork roast, It needs a lot of patience as you can see in the video I’m still working on it.
When the roast is done make sure to save any pan drippings!drizzle them to move the cut roast slices or you could make a gravy too.
TIPS TO BUTTERFLY THE ROAST
- CHILL THE ROAST, this will make it so easy for you to cut it.
- SHARPY KNIFE
- KEEP THE KNIFE PARALLEL TO THE BOARD
COULD I BAKE IT INSTEAD OF COOKING IT ON THE STOVE?
Im pretty sure you can, I haven’t done it but I don’t see why you can’t.
I will cooking around 400F 200C for 1 hour.
WHAT SIDE DISHES WILL GO GOOD WITH THESE?
My green spaghetti it is very very good, you would love it, a tip for that is to add the sauce to your cooked spaghetti when are you going to eat it.
STUFFED PORK LOIN
- 1 pork loin 2 lbs or so
- 1 tomato diced
- 1/2 medium onion diced
- 1 clove of garlic minced
- 2 cups chicken bouillon or stock
- salt and pepper
- 2 cups spinach
- 5 slices ham diced
- cord to close our pork
In a pan add 2tbsp of oil and add the diced onion, diced tomato, and the garlic, cook it for 2 min.
Add the 2 cups of spinach and cook for another 2 more minutes.Finally add the ham and cook it again 2 more minutes, turn off the heat.
Butterfly the pork loin carefully so we can have like a rectangle , then add salt and pepper and add the veggies filling in the center middle so we can close it rolling our meat.
Secure it with the cord so our filling will not go out.
In the same pan that we used to cooked our veggies, or any other pan that has a lid, we are adding 1 tsp of oil and we are going to sear our pork completely.
Once we done this, we are adding our 2 cups of chicken bouillon and put the lid and let it cook for 1 hour or so. Cook it on low heat.
Every 20 minutes or so remove the lid and carefully add the liquid on top of the meat.
After and hour or so our pork loin will be ready, we get it out of the pan and let it rest for 10 minutes before we cut it.
Remove the cords and proceed to cut in slices.
You could either add the liquid on top of the pork loin once you cut it or until you serve it on the plates, either way will be good.
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