Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, stuffed pork loin. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stuffed Pork Loin is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Stuffed Pork Loin is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed pork loin using 10 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Stuffed Pork Loin:
- Make ready 2 lbs Pork Loin
- Get 1 lb. Ground Lamb
- Make ready 1 lb Andouille smoked sausage (diced)
- Make ready 1 package baby portabella mushrooms (sliced)
- Get 1 medium onion (chopped)
- Make ready Balsamic Glaze: (recipe below)
- Get 2 cups balsamic vinegar
- Get 1 cup brown sugar
- Take 1/2 tsp dijon mustard
- Make ready 1/2 tsp Worcestershire sauce
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Instructions to make Stuffed Pork Loin:
- Preheat oven to 350. Carefully slice pork loin and unroll until you have a flat piece of meat about 1/2 inch thick (pound with heavy skillet or meat mallet if needed). Season with salt and pepper to taste, on both sides.
- Heat olive oil in skillet and saute onions until translucent. Add ground meat and cook until brown. Add sausage and mushrooms. Cook until done (approx 10-15 minutes). Remove from heat, drain and let cool.
- Place cooled onion/meat mixture on top of pork loin. Carefully roll pork loin and secure with kitchen twine.
- Cover with foil and place in oven for 1 hour. Remove foil and place back in oven for 20-30 minutes, uncovered.
- Remove from oven and carefully remove twine. Slice and serve. (I drizzled balsamic glaze over the top, but use whatever you like.)
- Balsamic glaze:
- Add all ingredients to small sauce pan and bring to a boil. Reduce heat and reduce by half, stir constantly to avoid scalding/ burning on bottom of pan.
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