Stuffed Pork loin, it's what's for dinner. Apple, celery, onion, and carrot sautéed. Butterfly a pork loin and fill it with this delicious filling. It adds flavor and moisture into the pork loin. I made a pan sauce that is finished with a little apple cider vinegar to pull all the flavors together. This recipe I developed years ago and have been making it since it makes a great sandwich with leftovers, too! You can do any sides you like. I went with my Grandma's corn souffle (that's what we've always called it) and Hashbrown casserole (also known Cracker Barrels hashbrown casserole or funeral potatoes) which is a Midwest potluck staple.
Stuffed Pork Loin:
1 onion, shredded
2 carrots, shredded
2 celery ribs, finely chopped
1 apple, shredded
4 Tablespoons butter
2 teaspoons boullion
Sautee the veggies and apple in butter and season with boullion. Cook until liquid evaporates and filling softens.
1 Pork Loin
Seasoned Salt
Black Pepper
Onion Powder
Butterfly the pork loin, unrolling as you slice and fill with cooked filling. Tie with butchers twine to keep the loin closed. You can also use toothpicks to hold it closed.
Season generously on the outside covering the surfaces.
Place in pan and roast for 350 °F for 70-80 minutes until it reaches 145° F.
Pan Sauce:
Into pan drippings
2 Tablespoons all-purpose flour
2 cups broth
2 teaspoons apple cider vinegar
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