Saturday 11 April 2015

Stuffed Pork Loin

This is a tasty recipe we enjoy often. I sometimes use mushrooms instead of the peppers to change things up or you can use a mixture of both.

1 pound pork loin
1 bell pepper, sliced into 1/4 inch thick slivers
1 onion, sliced thin
1/2 cup oil packed sun-dried tomatoes, chopped
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
3 tablespoons oil from sun-dried tomatoes
1/4 cup white wine

Drizzle 1 tablespoon of the oil into a skillet and bring to medium heat; add the onion, peppers, sun-dried tomatoes, oregano and garlic powder and cook until onions are translucent.
Add the white wine and cook until just evaporated; season with salt and pepper to taste.
Meanwhile butterfly the pork tenderloin by making a lengthwise cut into the center of the loin, stopping when you have about 1/4 inch left at opposite end. Open the loin and place this onto a layer of plastic wrap and cover with another layer of plastic wrap.
Pound the loin until about 1/4 inch thick and remove the top layer of plastic wrap. 
Pour the bell pepper mixture over the pounded loin and roll the loin over the bell pepper mixture, using the bottom plastic layer as a guide.
Tie the roll with butchers twine so it doesn’t fall apart and season with salt and pepper.
Bring the remaining oil to medium-high heat in skillet and brown the stuffed loin on all sides.
Place on a rimmed baking sheet that has been coated with non-stick spray and cook in a preheated 350 degree Fahrenheit oven for 35 to 45 minutes, until cooked through and no longer pink.

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)