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Holiday Stuffed Pork Loin |
3-4 lbs. PrairieFresh® pork loin
olive oil
4-5 slices Daily's® honey cured bacon
3/4 cup chopped celery
1 medium onion chopped
2-3 tablespoons butter
1-2 tsp poultry seasoning
1/2 tsp thyme
salt to taste
pepper to taste
1 can chicken broth
1 recipe favorite cornbread recipe-8x8 pan
1/4-1/2 cup dried cranberries
2 beaten eggs
1 can whole cranberry sauce-heat in pan for sauce to drizzle over loin
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Preheat over to 375 degrees F. Spray 9x13 pan with cooking spray.
Stuffing - Cut bacon into one-inch pieces. Cook in large skillet until almost crispy. Add celery, onion and butter if needed. Cook until translucent. Add poultry seasoning, thyme, salt, pepper and about 1/4 cup chicken broth. Let simmer a couple of minutes. While onions are cooking, crumble cornbread in large bowl. Mix in bacon-onion mixture, dried cranberries and eggs. Add more chicken broth until moist.
Loin - Cut loin almost in half, leaving about 1/2 inch on one side. Place in cooking pan. Open loin and spoon stuffing mixture into loin. Fold over and secure with toothpicks or string. Spray or rub olive oil on loin. Season with salt and pepper. Cook approximately 1 1/2 to 2 hours or until meat thermometer reads 150-155 degrees F. Take out of oven and tent with foil to allow meat to rest for about 10 minutes. Cook extra stuffing in pan that has been sprayed with cooking spray. Cut into slices. Drizzle with cranberry sauce. Serve extra stuffing on the side. Serves 6-8. |
Serves 6-8 |
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Calories |
560 calories |
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Protein |
54 grams |
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Fat |
19 grams |
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Sodium |
650 milligrams |
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Cholesterol |
210 milligrams |
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Saturated Fat |
7 grams |
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Carbohydrates |
40 grams |
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Fiber |
-- |
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Source: Suzanne Choate, 2nd place winner, Seaboard Foods 2008 Employee Recipe Contest |
Current Rating:  |
Level of Difficulty: Medium |
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Suzanne Choate |
Nov. 10, 2009 |
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it's great!!! |
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