Updated 12/22/2012 05:00 AM
Recipe: Roasted Stuffed Pork Loin
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one 12 - 15 inch long boneless pork loin
approx. 1/4 cup Dijon mustard
1 large clove garlic, peeled and finely minced
1 Tbs finely chopped fresh rosemary
approx. 2-3 jarred whole roasted peppers, deseeded
approx. 2 cups blanched chopped kale (or equal amount defrosted, well drained chopped spinach)
approx. 1 - 1 1/2 cups grated Asiago cheese (or something like Fontina)
salt and pepper for seasoning roast
kitchen twine as needed for tying roast
(See video for demonstration)
Place the pork loin on a cutting board (lying lengthwise away from you) and, starting furthest away from you, use a sharp knife to slice the pork loin 1/3 of the way up from the bottom without cutting through the opposite edge of the pork.
Open that up and repeat that same cut....starting farthest away from you at the center......and open the whole thing up like a tri-fold piece of paper.
Next, spread a layer of Dijon mustard over the pork and sprinkle on one large minced clove of garlic and 1 Tbs finely minced fresh rosemary.
Sprinkle on some grated Asiago cheese.....top that with a layer of roasted red peppers lengthwise along one half....and top that with some blanched chopped kale.
Add more cheese to the top of the kale and then firmly roll it up.
The next part is the tricky but necessary part of tying the roast.
Cut 6 18-inch long pieces of cooking twine and slide them underneath the pork loin at regular intervals and then firmly and securely tie each one.....and then use a pair of scissors to cut off the loose ends.
Preheat oven to 375 degrees, add a splash of vegetable oil to a large heavy bottomed roasting pan on two medium hot burners and brown the pork all around. (see hints below)
Once it is lightly browned all around, carefully place the pan into the preheated oven.
You'll need to use a meat thermometer to make sure it's 145 - 150 degrees in the center when it is done.
Depending on the size of the pork loin, it will take one hour and fifteen minutes or more to roast and you'll want to let it sit for 10 - 15 minutes after roasting before slicing.
If you don't have a large roasting pan, you can cut the roast in half crosswise after tying it and then sear and roast it in a large oven proof skillet instead.
To check your thermometer for accuracy, place it in a tall glass of ice water. It should read 32 degrees if it is calibrated correctly. If it is a bit off, keep the difference in mind when checking doneness.
Make up your own stuffing ideas with other things like spinach, sundried tomatoes and Fontina cheese.
Add a splash of chicken stock to the pan drippings and heat to make a little sauce after taking pork out of pan.