Asian Style Stuffed Pork Loin

"This was an experiment that turned out really well, I had a pork loin I wanted to use up and wanted to create something a little bit different than how I usually stuff my pork loins. I had most of these ingredients on hand and had to use a lot up, so this is what I decided to do with them. I think it turned out very well with the pork being tender and juicy and the sauce poured over at the end was a nice touch. I served mine over stir-fried vegetables, but you could also serve this with noodles or steamed rice."
 
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photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
1hr 10mins
Ingredients:
20
Serves:
2-3
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ingredients

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directions

  • Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness.
  • Stuffing --
  • Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine.
  • Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish.
  • Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's.
  • In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin.
  • Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork.
  • To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.

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Reviews

  1. This was an absolute winner here! My family couldn't get enough! The blend of flavors was awesome and this is a dish we will share next time we have company!
     
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RECIPE SUBMITTED BY

<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p> <p>&nbsp;</p> <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>[URL=http://imageshack.us/photo/my-images/829/deb112.gif/][IMG]http://img829.imageshack.us/img829/9095/deb112.gif[/IMG][/URL]</div> <div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>Uploaded with [URL=http://imageshack.us]ImageShack.us[/URL]</div>
 
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