Nov 03
Sin categoría
Roasted and Stuffed Pork Loin
Looking for a simple and quick recipe? Would you like to stuff the meat or rather have the spinachs and mushrooms aside? Craving for a tender piece of pork? Stop searching and get the recipe instructions :D
This is one of my favourite pork pieces, so tender and juicy… Mmmmm. This time I preferred to roast it instead of baking it and the result was fantastic!
Ingredients for 4 to 6 servings: 1 pork loin (1 kilo weight), 2 medium onions, 350 grs fresh spinach, 400 grs mushroom, a spurt of Cognac or brandy, salt and olive oil.
- Chop and caramelize the onions in a sauce pan with some olive oil. Once done, reserve. Add some more oil and cook the spinachs until they let all the water go. Reserve aside.
- Clean and cut the mushrooms in thin slices and cook in some olive oil until they let all the water, salt them and reserve.
- In the same clean pan, pour some more olive oil and fry for 2 minutes the 3 ingredients together. Add salt to your taste and reserve.
- Get the piece of meat and with a sharpened knife cut it to get the space to stuff it with the sauce pan ingredients.
- If you have kitchen string, use it to fix the pork loin. I didn’t have any and used some tooth picks.
- In a small casserole, big enough to fit the meat, pour some olive oil and when hot place the pork loin inside. Roast at high heat to sear the meat and preserve the inner juices inside. When the piece gets golden dark, add a good spurt of cognac or brandy and roast at high heat until evaporates, then turn heat low, cover with a lid and cook for 20 to 30 minutes aprox.
- The time will depend on the size of the meat, the kind of heat and the size and material of your casserole. Keep an eye on it.
- Once done, place on a plate and decorate with some balsamic glaze.
Buen provecho! Hope you enjoy it :D
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Comments
The pork does look really moist and tender Nuria! The stuffing is lovely and so fresh.
I would definietly enjoy this Nuria. When I lived in Ontario (a province of Canada) pork was a staple food with many pork producers. It is not so popular here in the west where beef reigns supreme:D
Hi Nuria, I like Roast Pork and your stuffing looks yummy !
Oh the meat looks so moist and tender, delightful.
Wanna know what’s interesting? I have a pork loin in my kitchen freezer. It was on sale for 4 dollars…couldn’t pass it up. I’ve been thinking about things to stuff it with – this sounds like a winner!
-DTW
http://www.everydaycookin.blogspot.com
That pork looks incredible!!! This is something I want right now!!!
Do I want something simple? YES! And what a bonus that it’s so elegant. The meat looks like it is cooked perfectly, so tender and succulent.
Thank you all guys!!! I’m sorry I’m not as devoted to blogging and answering personal comments one by one lately… I’m in a down moment and want some time for myself… hope you understand. Thanks again for your support and kind words!
Oooh, look at that nice pink! So juicy.
Aside from sausage and bacon, I never really make pork. This looks really good though. I see your comment above, and I hope you’re doing ok. Sending good thoughts your way!
Nuria, hope you’re well…the pork loin looks delish and tender.
Cooking is good therapy and please be well.
The pork looks lovely and love the filling as well.
Lovely looking pork and I agree that it is hard not to drool! Putting the stuffing in there would help to keep it moist!
Completely agree that pork tenderloin is one of the best cuts of pork (the best?).
Great idea on the stuffing: and quite nutritious too.
VERY NICE
Beautiful presentation Nuria!
It looks delicious and moist :)
This looks absolutely sensational! And don’t worry: please take all the time you need. Hope you feel better soon.
Im so doing this. All that Cs loves and stuffed with good spinach and mushrroms.
I was just looking at a recipe for stuffed pork loin with corn bread but I think I prefer the savory nature of your recipe here. looks delicious.