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Stuffed Pork Loin

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Stuffed Pork Loin

Directions

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Ingredients :

  • 3 tablespoons margarine
  • ½ cup chopped onion
  • ½ cup chopped mushrooms
  • 2 stalks celery
  • chopped
  • 3 cups torn day-old bread
  • salt and ground black pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 3 tablespoons water
  • or as needed
  • 1 tablespoon ground thyme
  • 1 tablespoon herbes de Provence
  • 1 pinch garlic powder
  • or to taste
  • Methods :

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
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