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Cranberry and Mushroom Stuffed Pork Loin

I must say I am very happy with my first spiral stuffed pork loin roast. I usually don’t take as much pride in my work, but I can’t help but be a little elated at the results. Sure, I could use a little more practice in cutting the roast so that it is a more even thickness. However, that is not the source of my pride. What is making me so happy? My husband was wrong.

He did not think that I had a good idea for a stuffing. He thought mixing mushrooms, dried cranberries, and pork was a mistake. Thus, I had to not just butterfly the roast to stuff it; I had to cut it for a spiral roll to make sure there was my stuffing mixture in every bite. (I know, it was petty of me).

Here is how I made it:


There are many instructional videos and posts out there on how to cut a pork loin for stuffing. Here is a link to one of them, a video by the Pork Board. It also contains a brief description of how to tie the roast.

Neither technique of cutting the roast to stuff it is especially difficult, but it can make an impressive looking dish.

The result of my sticking to my instincts on the stuffing was a delicious roast that my husband raved about how  for hours that evening.   In fact, he even ate most of the leftovers 🙂

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