Balsamic Onion-Stuffed Pork Loin
- Ready In:
- 2hrs 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 tablespoons extra virgin olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1⁄2 red bell pepper, finely diced
- 1⁄2 cup fresh breadcrumb
- 1 egg yolk
- 1⁄4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (2 lb) boneless pork loin (about 1 kg)
- 2 tablespoons Dijon mustard
directions
- Heat oil in nonstick skillet, over medium-high heat. Add onions and garlic; cook, stirring, for about 8 minutes or until starting to turn golden. Reduce heat to medium-low and cook, stirring occasionally, for about 10 minutes or until softened. Add balsamic vinegar and cook for 2 minutes. Remove from heat.
- Add pepper, bread crumbs, egg yolk, basil, oregano, cheese and half each of the salt and pepper; stir to combine well. Set aside.
- Using a sharp chef's knife, start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and sprinkle with remaining salt and pepper. Spread onion mixture over top leaving 1-inch (2.5-cm) at 1 short end. From other end start rolling up pork loin, jelly-roll fashion.
- Using kitchen string, tie the pork loin to secure at 1-inch (2.5-cm) intervals. Place on large plate; set aside.
- Heat both sides of barbecue at high heat. Turn off 1 side of barbecue and reduce heat of other burner to medium. Place pork loin on greased grill over unlit side of barbecue. Close lid and cook for 45 minutes, adjusting heat to keep temperature of barbecue at about 325ºF (160ºC).
- Turn pork roast and cook for another 45 minutes, maintaining temperature. Turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in centre registers 155ºF (68ºC).
- Transfer to cutting board and let stand covered with foil for about 10 minutes. Remove string and cut into thick slices.
- Serve with any juices.
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RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.