Stuffed Pork Loin |
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1 cup chopped onions 3 Tbsp butter ½ cup breadcrumbs 1½ lb. pork loin, boneless, butterflied, and pounded flat 3 Tbsp Muirhead Ginger Peachey Butter 1-2 oz. blue cheese, crumbled |
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| Preheat oven to 425° F. In a frying pan, sauté onions in 2 Tbsp of butter until onions are translucent. Add breadcrumbs to hot pan and mix into onions. Shut heat off. Line a baking dish with aluminum foil and lightly oil the foil. Lay pork loin flat in the baking dish. Spread Muirhead Ginger Peachey Butter evenly on the surface of the pork. Spoon the cooked onions and breadcrumbs over the fruit butter. Crumble the cheese on the surface. Roll pork loin tightly like a jellyroll and tie pork bundle with cooking twine. Sear pork loin on all sides in 1 Tbsp of butter in a frying pan. Place seared pork loin in prepared baking dish. Bake until internal temperature measured with a meat thermometer is 185° F - approximately 30 minutes. Serves 4. | ||
| Stokes – 2007 | ||
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