Recipe by skinnychef
"Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas."
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torn day-old bread
salt and ground black pepper to taste
1 (4 pound)
boneless pork loin roast
water, or as needed
herbes de Provence
garlic powder, or to taste
Great recipe, very inventive to butterfly the pork loin and stuff with stuffing, I used Stovetop stuffing and wrapped in bacon and roasted it in the oven, a little dry, but I think next time I will cook a little less than 21/2 hours, thanks!
This recipe is a winner. I substituted the bread stuffing for brown rice and it was delicious.
It was grate. My friends said it was like eating a fancy meal in a high priced resterant. You can't get no better than that.
This is a super simple recipe that presents beautifully. I, too, used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger, whole pork loin I added slightly less water than stuffing called for and used a package of frozen, thawed spinach (squeezed dry) for added color/texture/bulk.
In my experience, it's good to butterfly or split the roast on the "fat" side and after tying it with kitchen twine cook it with the fat side up. This infuses the roast with its own flavor/juices and there's no need to wrap in bacon to have a tender, moist roast. If your loin is very lean without natural fat the bacon may help, but decrease the salt you'd normally use.
stove top, bacon wrapped
My family liked it. I added roasted red peppers to the stuffing to add some color. I was good
This was delicious! I didn't change a thing, and it turned out perfectly! My family loved it! Will definitely be making this again.
Made as directed but mine was a smaller size so need to adjust cooking for next time as mine a bit on dry side. Otherwise yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pork Loin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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