How To make Beef Stuffed Pork Roast

Holiday Meat-and-Greet: Crown Roast of Pork | The New York Times

Sam Sifton shows how to make a crown roast of pork fit any wintertime special occasion.

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Holiday Meat-and-Greet: Crown Roast of Pork

Stuffed Pork Tenderloin Wrapped in Bacon

This Pork Tenderloin is stuffed with an irresistible sage and apple stuffing, then wrapped in bacon and roasted until crisp on the outside and juicy on the inside! Chris x

FULL RECIPE POST: h

Stuffed Pork Tenderloin Wrapped in Bacon | Serves 4

????INGREDIENTS????

Stuffing:

1 Red/Sweet Apple, peeled & finely diced
1 small White Onion, finely diced
1 small rib of Celery, finely diced
1 large clove of Garlic, finely diced
2 tbsp Butter
1-2 tbsp Chicken Stock (can just sub water if you don't have stock)
1 tbsp finely diced Fresh Sage
1 tsp finely diced Fresh Thyme
2 tsp Dijon Mustard
1/2 cup Fresh Breadcrumbs
1/4 cup finely diced Pecans
Salt & Pepper, to taste

Bacon Wrapped Tenderloin:

1x 1.2-1.3lb/550-600g Pork Tenderloin (see notes)
12-14 slices of Streaky Bacon, or enough to cover the tenderloin
Veggies for roasting, i.e potatoes, butternut squash, onion, carrots (optional)
Gravy, to serve (optional)

????METHOD????

In a pan over medium heat melt 2 tbsp butter, then add in onion and celery. Fry until soft and just about starting to take on colour, then add in apple, garlic, sage and thyme. Continue frying until the apple begins to soften, then stir in 2 tsp dijon mustard.

Add in breadcrumbs, pecans and a good pinch of salt and pepper. Stir to combine, then stir in 1-2 tbsp stock or water, just until it begins to stick together ever-so-slightly. A little tacky if you will. Place pan to one side.

Grab your pork tenderloin and lay it on a chopping board. Slice lengthways through the centre around halfway down, then open up the tenderloin so it's even thickness. Flip it over then lay a sheet of cling film over and pound until around 1/2 thick. You want it fairly thin, but not so thin it starts breaking apart. Remove cling film.

Lay over strips of bacon from one end right to the other, overlapping very slightly as needed. Place fresh cling film back on top, the press down and secure around the edges of the chopping board. Carefully flip it over so the clingfilm is on the work surface and the pork is on top (see video for guidance). Season with a good pinch of salt and pepper.

Add the stuffing in a row towards the bottom of the tenderloin (side closest to you). Tightly roll just the tenderloin, then bring back to the start of the bacon and tightly wrap the rolled tenderloin in bacon. Secure with toothpicks if the seam looks loose.

Place seam-side-down in a baking tray and roast at 220C/425F for around 35mins, or until the centre of the meat hits 63C/145F. If the meat cooks before the bacon crisps up, whack on the grill and broil until it crisps. Timings will vary slightly depending on the thickness of the tenderloin so I recommend using a thermometer.

Rest for 3-5mins, then slice up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post

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Pot Roast Pork | Friday Night Feast | Jamie Oliver

#dinner #dinnerrecipe
Who says you need to wait till Sunday for a roast? Wrapped in cured meats, with sage and garlic, this pot roast pork is one hell of a way to kick off your weekend.

If you’re UK based stream Jamie programmes on All 4 channel4.com

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For more nutrition info, click here:

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Slow Cooker Pork Loin Roast

Fork tender yet sliceable - and that Honey Butter Sauce is everything!!

Stuffing Stuffed Pork Roast!

This pork roulade is an impressive stuffing stuffed pork roast loin that is perfect for family dinners, special occasions and dinner parties. This impressive roast meal is easier to make than you think, but is a real show stopper!


RECIPE BELOW: (PRINT RECIPE HERE)



INGREDIENTS:
1 3-pound boneless pork loin roast with fat cap
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pound bulk pork or Italian sausage
4 slices bacon cut into ¼” slices
1 yellow onion diced
1 stalk celery chopped
1 Granny Smith apple peeled and diced
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 cloves garlic minced
2 slices hearty white bread torn into pieces
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 tablespoons unsalted butter
2 tablespoons vegetable or canola oil
¾ cup chicken broth or stock



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You're Cooking Pork Wrong!