Looking for something a little special for a dinner party or a date night dinner with your honey? Stuff a pork loin!
It takes a little practice but once you know how, you’ll become a pro at it in no time. The result is a flavorsome delicious lean meal that will wow your guests. Plus, the filling options are endless so you can create all types of different meals with this method, try:
- Spinach, mint and feta
- Brie and cranberry
- Mushroom, zucchini and mozzarella
- Cornbread stuffing
- Caramelized onion, arugula and goat’s cheese
AND, you can bulk stuff too — so set yourself up one weekend, stuff a few pork loins and then freeze them individually.
Here’s my method on how to stuff a pork loin:
Step 1: Slice It. Using butcher scissors, carefully remove any silver skin on the pork loin because that will never become tender – you will be able to recognize it because its very shiny. Then, make 4 to 5 deep slices lengthwise into your pork loin without cutting through it.
Step 2: Pound It. Wrap the pork loin very loosely in plastic on your cutting board. Get a rolling pin or use the smooth side of a meat mallet and pound out the pork loin so that its thin. You are going for between 1/2 inch and a 1/4 inch. Try to create an even layer and don’t worry if it starts to break apart, its still going to work!
Step 3: Stuff It. OK time to get to stuffing! For beginners, use less filling because it will be easier to roll up your pork loin. Once you have that down pat you can start adding more filling. As you can see, I’ve been quite adventurous with my filling proportions! But start small, trust me, it makes a huge difference. Make sure to layer your filling evenly.
Step 4: Roll It. Use the plastic wrap to help you along. And don’t worry if there are bits hanging off. If you are using bacon as your wrapper, you won’t even see those bits or any holes. And if you are using breading, don’t worry, when we tighten the roll, those holes won’t matter!
Step 5: Wrap It. In my experience, a stuffed pork loin is best when its wrapped in something — for beginners, the easiest thing to wrap your pork loin with is going to be bacon or prosciutto. For advanced, you can also try coating with bread crumbs which would be done after Step 6.
For the bacon/prosciutto wrappers, lay out another large piece of plastic wrap, and lay down your bacon/prosciutto so that the slices are overlapping and big enough to cover the whole rolled pork loin. Then put the pork loin on top of the bacon/prosciutto and gentle wrap the slices around the pork loin.
Step 6: Tighten It. Once the pork loin is all rolled up, wrap the plastic around the roll so that its fully covered in plastic, ensuring there is plastic leftover at each end. Then tighten the two ends of the plastic to make a candy wrapper effect around the pork loin.
Then hold onto each of the two twisted sides and literally roll the loin against your counter or cutting board with the effect of rowing a boat. So, roll it against the counter away from you, lift up, bring the loin back toward your body and roll it away from on the counter again. This is a very important step — this effect will tighten the stuffed pork loin and hold it all together.
Now you can unwrap the pork loin and it will hold together very well.
Step 7: Bread It. If you didn’t wrap it, then you may want to bread it. Dust your loin with flour, roll it in a beaten egg and then roll in breadcrumbs. This process can be very messy! Don’t worry if a few bits fall off or fall out, the final product will be delicious.
Step 8: Brown It. Use a pan that can go in the oven and heat over medium high heat on the stovetop. Add 2 tablespoons of olive oil or butter and brown your pork loin for a minute or two on all sides.
Step 9: Cook It. Pop the pan into the oven for about 20 minutes at 350 degrees Fahrenheit to finish cooking it through, allow to rest for at least 5 minutes wrapped in foil on the counter.
Ok, let’s recap, the steps are:
Slice it, Pound it, Stuff it, Roll it, (Wrap it), Tighten it, (Bread it), Brown it, Cook it.
And voila – an impressive special lean and very tasty dinner. Slice and enjoy!