Stuffed Pork Loin.
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed pork loin. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed Pork Loin is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Stuffed Pork Loin is something that I've loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have stuffed pork loin using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Stuffed Pork Loin:
- {Take of Pork Loin.
- {Prepare of Ground Lamb.
- {Take of Andouille smoked sausage (diced).
- {Prepare of baby portabella mushrooms (sliced).
- {Take of medium onion (chopped).
- {Make ready of Balsamic Glaze: (recipe below).
- {Get of balsamic vinegar.
- {Take of brown sugar.
- {Make ready of dijon mustard.
- {Take of Worcestershire sauce.
Instructions to make Stuffed Pork Loin:
- Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides..
- Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool..
- Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine..
- Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered..
- Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.).
- Balsamic glaze:.
- Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan..
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