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How To make Beef Stuffed Pork Roast
Ingredients
3
pound
pork, loin, roast, boneless
1/2
pound
beef, ground
1/4
cup
onion, chopped
1
each
garlic, clove, minced
1/4
teaspoon
salt
1
pepper
6
oz
mushrooms, canned, sliced, drained
1/4
cup
bread, crumbs, fine, dry
1/4
cup
parmesan cheese, grated
Barbecue Sauce:
14
oz
ketchup
1/2
cup
chili sauce
1/3
cup
vinegar, wine
1/4
cup
sugar, brown, packed
2
tablespoon
lemon, juice
2
tablespoon
worcestershire sauce
2
tablespoon
steak sauce
1
teaspoon
mustard, dry
1/4
teaspoon
salt
1/4
teaspoon
pepper
1
each
garlic, clove, minced
Directions:
Prepare barbecue sauce. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat. Pound out to a 15x10 inch rectangle, about 3/4 inch thick. Brush top with 1/4 cup of the barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef. Sprinkle bread crumbs and parmesan cheese over meat. Starting from 1-inch side, roll up and tie. Place on rack in shallow roasting pan. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting.
Pass remaining barbecue sauce. Garnish with celery leaves, if desired.
Makes 6 to 8 servings.
Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic. Simmer 30 minutes. Remove from heat.
Makes 2 2/3 cups sauce.
How To make Beef Stuffed Pork Roast's Videos
Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!
CLICK BELOW FOR RECIPE! ????????????
An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test
#stuffedpork #bacon #dinner #tatyanaseverydayfood #holidays #pork
Herb Stuffed Pork Roast Recipe
An impressive recipe that is perfect to entertain bigger groups. With minimal work and a couple of hours roasting in an Oval French Oven, you'll be slicing restaurant-worthy slices of perfectly cooked, herb-filled pork.
Our Recipe:
What You'll Need:
Oval French Oven:
Chef's Knife:
Pork Roast Stuffed with Garlic and Onion
New Orleans native Charlie Andrews demonstrates on how to make his delicious Pork Roast stuffed with Garlic and onion. This recipe calls for 15 or more serving depending on the size of the roast and the way you slice it. It is absolutely flavorful and delicious. Hope you all will give this recipe a try.
Direct recipe link
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How to Make Stuffed Beef Tenderloin with Blue Cheese | Rachael Ray
Watch Rachael show you how to make beef tenderloin stuffed with garlic, walnuts, herbs + blue cheese.
Easy Stuffed Pork Tenderloin
-INGREDIENTS-
pork tenderloin 440g
ricotta cheese 100g
spinach 40g
swiss mushrooms 100g
bacon 3 strips
garlic 4 cloves
ginger 1cm
shallots 2
sun dried tomatoes 20g
walnuts 20g
thyme & sage 1 tsp each
garlic powder 1 tsp
pepper 1 tsp
salt 1/2 tsp
smoked paprika 1 tsp
dried rosemary & thyme 1/2 tsp each
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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