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The ingredients needed to prepare Stuffed Pork Loin:
- Take 2 lbs of Pork Loin.
- You need 1 lb. of Ground Lamb.
- Provide 1 lb of Andouille smoked sausage (diced).
- Provide 1 package of baby portabella mushrooms (sliced).
- Take 1 of medium onion (chopped).
- Get of Balsamic Glaze: (recipe below).
- Use 2 cups of balsamic vinegar.
- Use 1 cup of brown sugar.
- Provide 1/2 tsp of dijon mustard.
- Provide 1/2 tsp of Worcestershire sauce.
Steps 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..
When under-seasoned and overcooked, it's just plain sad — a dry, stringy end to a potential-filled piece of meat. Because pork loin is so lean, it is a great cut for stuffing with something moist. Pork loin is a lean tender tube of muscle attached to the ribs on one side and the spine on the other. Be the first to rate & review! Celebrate the holidays in style with this eye-catching Prune-Stuffed Pork Loin.
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