How To make Beef Stuffed Pork Roast

Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay

This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
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Cheesy Stuffed Pork Loin in Oven - PERFECT Boneless Pork Loin Recipe!

Just follow the directions in the video to stuff the pork loin and pre-heat your oven to 350 F, then bake until it reaches an internal temperature of 140 - 145 F. This 4 pound roast took about 40 minutes to cook. Actual time will vary depending on size so check your internal temperature at around 30 minutes.

It's an easy recipe that uses Chimichurri Sauce to add an incredible flavor profile, check it out!

Chimichurri Sauce Recipe here:

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Fruit Stuffed Pork Loin Roast

This tender and juicy Stuffed Pork Loin is bursting with flavors of garlic and fresh herbs. Dried apricots and craisins create a fruit stuffing that complements the pork perfectly. The highlight of this main dish is a simple glaze made from peach preserves. An elegant and impressive presentation for any special occasion, especially the holidays. This recipe takes a little bit of work, but the end result is so worth it.

Stuffed Pork Loin | Easter main dish idea

If you’re looking for a show-stopping meal to serve on any special occasion, this pork roulade with a fennel, kale, and apple filling is the one to make. When spring is on the horizon, bright, fresh, healthy flavors are what everyone craves, and this main dish delivers on that. And with a beautifully seared exterior crust and swirled interior, this roulade is both beautiful and delicious!

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Skip ahead:

00:00 Intro
00:45 Preparing the filling
05:42 Preparing the pork
07:31 Filling the pork with the filling
08:24 Rolling up the pork roulade
10:39 Searing the pork roulade
12:39 Tasting the pork

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INGREDIENTS

For the filling:

- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1 bulb fennel, diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 apple, peeled and diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced rosemary
- 2 tsp fresh thyme leaves
- 1/4 cup white wine
- 8 oz frozen kale
- 2 tsp lemon zest
- 1 tsp lemon juice

For the pork:

- 3-4 lb center cut pork roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil

INSTRUCTIONS

For the filling:

- Melt the butter in a large skillet over medium heat.

- Once melted, add the onion, fennel, salt, and black pepper. Sauté until the onion is translucent, 6-8 minutes. Add the garlic, apple, rosemary, and thyme. Sauté until the apple begins to soften, 4-6 minutes. Pour in the white wine. Bring the wine to a simmer and cook until most of the wine is evaporated, 4-6 minutes. Add the frozen kale and cook until the kale is soft and any liquid has cooked off, 4-6 minutes.

- Remove the filling from the heat and add the lemon zest and lemon juice. Stir and set aside.

For the pork:

- Preheat the oven to 375℉.

- Butterfly the pork loin. With the loin placed vertically on the counter with the flat side down, use a sharp knife to make a center cut in the middle of the loin, making sure not to cut through the loin. Leave a 1/2-inch uncut portion so the loin halves hold together. Open the loin like a book. On each side, place the knife at the center and cut each half in half again, opening each like a book. Place plastic wrap over the meat and use a meat pounder to pound the meat to an even layer, removing any thick spots.

- Sprinkle the salt and black pepper over the butterflied meat. Then spread the prepared filling on top. Starting with the short side, roll the meat up like a spiral. Place pieces of butcher's twine under the meat and tie each piece to create an even roulade that will hold together.

- Wipe the skillet out and heat the neutral oil over medium heat. Once heated, add the roulade and sear until well-browned on all sides, 4 minutes per side. Once browned, roast the roulade in the preheated oven until the center registers 140℉. Once the meat registers 140℉, remove the roulade from the oven and allow the meat to rest for 10-15 minutes to finish cooking. At this point, the interior temperature of the meat should register 150℉. Slice and serve.

#recipe #dinner #pork #roulade #easter

Stuffed Pork Loin Experiment - Cooked 3 Ways!

This video was sponsored by National Pork Board
Buy whole boneless pork loins from Sam’s Club and cook it to the proper cooking temperature:


Today I am testing stuffed pork loin and I cooked it 3 different styles to find out the best way to grill pork loin. I also used pork sausages and man was it good. Hope you enjoy this video.

HOW TO GRILL STUFFED PORK LOIN
- First Sear Pork Loin
- I grilled it @ (375°F / 190°C) to internal temp of 145°F/63°C
- Let it rest for 3 minutes and enjoy!

* INGREDIENTS * I used for this sous vide cook.
1 Pork Loin purchased at Sam's Club
Guga's Rub
6 Pork Sausages

1st Baste Sauce
- 1 stick of salted butter
- 1 Cup of Bourbon

2nd Baste Sauce
- 1 stick of salted butter
- 1 cup of Bourbon
- 1/2 cup of Honey

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Cubano Stuffed Pork Loin - How to Stuff a Pork Loin (2018) Gentry's

Stuffed Pork Loins are a great way to combine the smokey flavor of pork with whatever you want to stuff it with. In this video we take the Cuban flavors of Southern Florida and make a Cubano Stuffed Pork Loin. My goof friend Chris Gentry from Gentry's BBQ is on the video to show you how its done.

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