How to make it

  • - BUTTERFLY THE PORK LOIN STRAIGHT DOWN THE MIDDLE, ON THE TOP OF THE LOIN, THE LONG WAY. IT SHOULD LOOK LIKE AN OPEN BOOK. IF IT'S NOT THAT BIG BUTTERFLY THE LEFT FLAP DOWN THE MIDDLE AND THEN BUTTERFLY THE RIGHT FLAPDOWN THE MIDDLE.
  • -NEXT POUND IT OUT TO A BIG RECTANGLE SHAPE. ( I LIKE TO COVER THE LOIN WITH 5 LAYERS OF PLASTIC WRAP, THEN POUND)
  • - SEASON THE SIDE THATS GOING TO BE THE INSIDE OF THE ROAST SALT, PEPPER, SEASALT, GARLIC SALT.
  • - MIX ALL THE INGREDIENTS FOR THE STUFFING TOGETHER.
  • - SPREAD STUFFING EVENLY ON SEASONED SIDE.
  • - ROLL THE LONGER END UP SO IT LOOKS LIKE THE LOIN YOU FIRST STARTED WITH. TIE UP WITH COOKIN STRING, SOMETIMES I USE TOOTH PICKS.
  • - SEASON THE TOP AND SIDES WITH SALT, PEPPER, SEA SALT, GARLIC SALT, GROUND SAGE, ROSEMARY
  • - BAKE AT 400F FOR 30-40 MIN, PULL AT 155-160 DEG
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Reviews & Comments 4

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    " It was excellent "
    smartgal ate it and said...
    This was delicious! I took out the rosemary and added minced garlic and shredded carrots to the stuffing. It was pretty salty even though I didn't salt and pepper the inside of the roll. Hubs went back for seconds, and I dug out the leftover stuffing!!
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  • mrmike381 4 years ago
    Tsp= teaspoon not tablespoon
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    " It was not good "
    pjlwey ate it and said...
    I tried this recipe for Christmas dinner and it was not what I was hoping for. It was entirely too salty and over-spiced without much pork flavor shining through. I have cooked stuffed pork tenderloin before, albeit a different recipe and had much better results.
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    " It was excellent "
    choclytcandy ate it and said...
    Can't wait to try this one.
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    " It was excellent "
    zorbo2 ate it and said...
    This was a great recipe right down to the cooking time. super flavor. yum yum
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