Hello,
Its been a while since I have posted sorry if anyone has come here and haven't found anything to there liking. Recently I posted on my How To: page "How To Butterfly A Pork Loin". I thought since I posted it I should at least give my idea of what to stuff it with.
You can stuff it with whatever you would like, but this particular Pork Loin I stuffed with dried fruit. I like to take whatever dried fruit I have available. I do however prefer to use the following: Dried Apples, Figs, Cranberries, and Apricots. If you have other dried fruit available feel free to use what you like instead.
To get the fruit ready for stuffing I prefer to cook them. In a small pot I add all the fruit that I would need, chopped yellow onion, dry or fresh thyme, salt, pepper, and a piece of butter. After all of the ingredients are ready I cover them with water. Just enough water to cover nothing more, to much water would make it be soupy. You don't want that! After the fruit becomes very soft and the water is just about gone you can remove it from the stove and cool it off. I prefer to have the filling made the day before I have to stuff the loin.
After you have butterflied your pork loin which you will see in my "How To" video you will place your filling on your meat and roll up. I used to and many people still do, like to tie the meat with cooking string. I rather not these days. Extra step for the same results I think.
Place your meat in a baking pan sprinkle with coarse black pepper, salt, and olive oil. Cover with a lid or aluminum foil. Your oven should be preheated at 400F degrees. I prefer to bake it covered for the first 45 minutes and remove the covering so it can get some good coloring. I then depending on the size of your loin continue to cook for an additional 30- 45 minutes or until done. I try to reach at least 160-165 degrees on my meat thermometer. You can tell from the picture to the right that if you rolled it properly it looks nice how the meat and fruit is wrapped together. Try not to cut the meat to hot or it tends to fall apart.
Good luck and let me know what you stuff your next piece of meat with.
Mo
Its been a while since I have posted sorry if anyone has come here and haven't found anything to there liking. Recently I posted on my How To: page "How To Butterfly A Pork Loin". I thought since I posted it I should at least give my idea of what to stuff it with.
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| "Stuffed Pork Loin" |
To get the fruit ready for stuffing I prefer to cook them. In a small pot I add all the fruit that I would need, chopped yellow onion, dry or fresh thyme, salt, pepper, and a piece of butter. After all of the ingredients are ready I cover them with water. Just enough water to cover nothing more, to much water would make it be soupy. You don't want that! After the fruit becomes very soft and the water is just about gone you can remove it from the stove and cool it off. I prefer to have the filling made the day before I have to stuff the loin.
After you have butterflied your pork loin which you will see in my "How To" video you will place your filling on your meat and roll up. I used to and many people still do, like to tie the meat with cooking string. I rather not these days. Extra step for the same results I think.
 |
| "Sliced Pork Loin" |
Place your meat in a baking pan sprinkle with coarse black pepper, salt, and olive oil. Cover with a lid or aluminum foil. Your oven should be preheated at 400F degrees. I prefer to bake it covered for the first 45 minutes and remove the covering so it can get some good coloring. I then depending on the size of your loin continue to cook for an additional 30- 45 minutes or until done. I try to reach at least 160-165 degrees on my meat thermometer. You can tell from the picture to the right that if you rolled it properly it looks nice how the meat and fruit is wrapped together. Try not to cut the meat to hot or it tends to fall apart.
Good luck and let me know what you stuff your next piece of meat with.
Mo
