How To make Holiday Stuffed Pork Roast
3/4 c Slivered almonds
2 tb Butter or margarine
3/4 c Sliced green onions
3/4 c Chopped celery
4 c Cooked brown rice
3/4 c Orange juice; divided
2 tb Grated orange peel
1 tb Diced crystallized ginger
-- divided 1/2 ts Salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled & tied 1 ts Dried rosemary; crushed
1/4 ts Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled & sectioned
Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat. Bake at 325 F. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or
until meat thermometer registers 170 F. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Makes 6 to 8 servings Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Holiday Stuffed Pork Roast's Videos
Truffle Stuffed Pork Tenderloin with Port Wine Sauce
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A Christmas dinner needs a suitable center piece and this year I’m going to show you the greatest most memorable thing my brother ever made for the holidays. Pork Tenderloin Stuffed with Apple, Prosciutto and Truffles in a Port Wine Sauce.
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The BEST Christmas Dinner I've EVER made!!! Stuffed Pork Loin
If you are looking for a great alternative to the traditional holiday dinner this year, then you have come to the right place. This is the stuffed pork loin Christmas roast that you won't soon forget! This recipe that @CptnRon302 created is sure to please even the pickiest of eaters. It is stuffed with roasted red peppers, spinach and sharp provolone cheese to create a pinwheel of Christmas colors when it is sliced and served and the prosciutto wrap is truly a cChristmas Miracle! The best part, it is economical, fairly simple to assemble and will make for a very memorable holiday meal.
This Big Green Egg pork roast can be made on any grill or you can even make your pork roast in the oven! You may not get the same flavor that you do from a charcoal grill but it will still be very enjoyable. In addition to the roast, he teaches how to make roasted red peppers at home. I guarantee, they are better than any store bought peppers that you will find. Oh, did I mention that they are INCREDIBLY easy to do?
It may seem daunting if you do not know how to butterfly a pork loin, but again, The Captain walks you through the process of butterflying a pork loin step by step. It is easy and rewarding!
#christmas #porkloin #biggreenegg
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Chapters:
00:00 The Ultimate Christmas Pork Roast
00:35 How To Make roasted Red peppers
01:00 How to butcher a pork loin
01:54 Food Safe Gloves
03:08 How to butterfly a roast
03:25 How to butterfly a pork loin
04:52 Stuffing a pork loin roast
05:50 Peeling roasted peppers
06:27 Roll one up
06:50 Prosciutto wrapped pork
07:17 how to tie a roast
08:25 grill roasted potatoes
08:42 The Meater thermometer
09:30 Big Green Egg Tip
09:35 Smoked pork loin
09:37 pork loin recap
10:23 the finished product
11:15 tricolore pork loin reveal
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
The Best Stuffed Pork Tenderloin | Chef Jean-Pierre
Hello There Friends, Today we are making a stuffed Pork Tenderloin. Served on a bed of Mashed Potatoes and a Port Wine sauce. This dish is to die for I can't wait for you guys to make this! Let me know how you all do. Remember everything I do is simple, even a child could do it :) - Chef Jean-Pierre Let me know what you think in the comments below.
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Herb-Stuffed Pork Roast | Everyday Food with Sarah Carey
Sometimes I make a recipe for company that's so easy I have to stop and ask myself, Is this cheating? Take this dish for example: It looks over-the-top impressive but it's simple enough that I could make it for family dinner on a weeknight, too. Feels a little like cheating right? But it's not! It's delicious, people will love it, and you'll get to enjoy the party just as much as they do. That's not cheating, that's just smart!
Sarah's Tip of the Day:
To start, get one pork rib roast with six ribs. You'll stuff it with a mixture of parsley, olive oil, fennel seed, garlic and -- secret ingredient alert! -- golden raisins. (Want to make a gravy? Just be sure you have some white wine, flour, chicken broth, and grainy mustard on hand.) Watch the video to see exactly how to cut your pork roast so you can fill it with herbs, and how to roll it and tie it so it holds it's shape as it cooks. Then just sit back, relax, and wait for the ooohs and aaahs to begin!
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Recipe Ingredients:
1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
3 cups fresh parsley
3 tablespoons olive oil
1 tablespoon fennel seed, crushed
3 cloves garlic
1/3 cup golden raisins
Salt and pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon grainy mustard
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Nutritional Info:
serv (serves 6): 387 cal; 18 g fat (5 g sat fat); 40 g protein; 12 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Herb-Stuffed Pork Roast | Everyday Food with Sarah Carey
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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