Recipe by T. Woolfe
BillG and I were kicking around stuffed porkchop recipies on chat a while back. He ended up with a great one baked with/in a cheeze sauce which he had better post. My variation went the crusty route. I was thinking a stuffed pork roast wellington sort of thing. Anyhow, here tis.
Top Review by Lightly Toasted
I'm soooooo sorry it took me so long to post this...I honestly thought that I had done it. This was excellent! I had no idea what panko is, so I used homemade bread crumbs. I was worried about butterflying, because I've never done it before. So I just jumped in and did it (wasn't as bad as I thought, and still have all my fingers!) Great flavor, and oh, so tender. Very nice presentation.
- 2 lbs pork loin, big end butterflyed
- 6 ounces pork sausage, crumbled
- 1 medium yellow onion, fine dice
- 1 cup herbed croutons (stuffing mix is too fine)
- 1⁄4 cup pecan pieces (optional)
- 1⁄2 teaspoon dried sage
- stock, to moisten
- 1 pinch salt
Crust and coating
- 1 cup panko breadcrumbs or 1 cup other breadcrumbs (Panko is best)
- 1⁄4 cup finely shredded cheddar cheese (sharp would be good)
- salt and pepper, to suit
- enough egg, beaten with
- 1 little water, to paint the loin and slightly moisten coating
- spicey chunkey applesauce or apple pie filling (I cheat)
Directions See How It's Made
- In a deep skillet, Brown the sausage.
- While browning add the onions.
- Add the pecans to lightly brown.
- Add the Croutons and sage.
- Add enough stock to moisten, Toss do not mush up.
- Set aside to cool.
- Butterfly the Loin to approximately an inch thickness.
- Spread with the cooled stuffing.
- Leave the top and bottom edges clear to roll.
- Roll the loin like a jelly roll grain running side to side.
- Tie gently with minimum number of ties leaving tie ends extended.
- Mix Panko, Cheese,& seasoning with enough of the beaten egg to make it clump up.
- A fork is easiest way, you'll have to use your own judgment here to make it packable.
- Lightly paint the tied loin with the remainder of the egg.
- Pack the coating all over the loin leaving the ties where they can be found.
- Place on a rack in a shallow baking pan.
- Insert thermometer in center.
- Crank your oven to as high as it will go, let it get hot.
- Roast 12 minutes.
- Turn the oven down to 260 or so and roast to an internal temp of 140 degrees F.
- Mine took a bit over 2 hours.
- If you're not comfortable with not-well-done Pork, take it to 160 degrees F max.
- But remember, you get about a 5 degree rise from the residual heat.
- Let it rest a bit, slice, and top with a some of that apple.
- Thanks for the idea Bill.