I have a seriously overstuffed freezer. It was so hot this weekend and when I got home from the grocery store, I made the mad dash from the car to the kitchen with my ice cream, only to discover there was no room. I could do one of two things. Eat the entire container of ice cream right there, which I can say is tempting after you have come in from Arizona summer heat, or take something out. The pork loin won. In went the ice cream, out came the pork loin. They were roughly the same size and it didn't take a whole lot of re-adjusting inside the freezer. So what to do with it? Stuff it!
After hunting around in the fridge, pantry cabinet, and garden to see what there was to stuff it with, I came up with this:
A few days before the searing heat I had fresh thyme but it went the way of most of the garden, to a slow, crispy death. The bacon was left over from breakfast.
The pork loin was half of a large loin I purchased a few months ago and split in half. The piece I had left to work with was just over a pound.
In order to get it ready for pounding thin, slice the roast long-ways in the middle but not all the way through. Leave about 2 inches left so you can pull it open to pound it yet it stays as one whole piece.
After you slice the meat to prep it for pounding, put it between two pieces of plastic wrap. The plastic wrap will keep any just from splattering and keep the mallet from sticking to the meat. It helps to keep your cutting board a little more clean than if you pounded the raw meat directly onto it.
Once the meat is about ½ inch thick throughout, you need to cut some kitchen string and put the meat into a baking dish. I like to spray the dish with non-stick cooking spray, then lay the strings down, and then put the meat directly on top of the strings. If you have a larger roast, you'll need three strings but this roast is very small so it just needs two.
For the stuffing, melt the butter in a skillet and add the onion, cooking until it becomes translucent. Add the breadcrumbs and stir once in a while until they start to become toasty. Be sure to stir and not let the onions start to brown. Add all the spices and mix together until fragrant, about 1-2 minutes. Turn the heat to low and add the egg and the broth. It will all combine together into a gushy looking goodness. Leave it gushy. The egg is the binder, you don't want scrambled eggs.
Add the stuffing mixture to the prepped pork loin.
Fold the roast in half and tie it at the top.
Bake for about an hour or until a meat thermometer reads 160 at the thickest point. Let the roast rest for 10 minutes after coming out of the oven so the juices distribute evenly. Remove strings, slice, and enjoy.Print
Stuffed Pork Loin
1-½ lbs. pork loin
2 tablespoons. butter
1 cup diced yellow onion
1 cup bread torn into little pieces
½ cup chopped fresh parsley
½ tablespoons diced fresh rosemary
½ teaspoon salt
¼ teaspoon black pepper
1 large egg
¼ cup low sodium chicken broth
2 slices bacon, chopped
Preheat the oven to 350 degrees.
Slice the pork loin lengthwise until there are about 2 inches left.
Open the roast like a book.
Between 2 pieces of plastic wrap, pound roast to ½ inch thickness.
In on greased baking pan, place two pieces of string long enough to tie the roast.
Add the meat on top of the strings so it's ready to have the stuffing poured onto it.
Melt butter in a skillet and add onion, cooking until translucent, about 2 minutes.
Add bread crumbs, cooking until golden.
Add spices and cook 1-2 minutes until fragrant.
Turn heat to low.
Add broth and egg, stirring to combine but not fully cooking the egg mixture.
Pour the stuffing on to the roast.
Tie the roast and bake for 1 hour.
Roast is ready at 160 degrees in the thickest port of the meat.
Let the roast rest for 10 minutes so the juices distribute throughout.
Remove strings, slice, and serve.