Saturday, 4 February 2012

Pepper and Mushroom Stuffed Pork Loin

A roasted pork loin sounds a little too boring for me so I decided to stuff it with something. I just looked in the fridge to see what goes well with pork then put it all together. I didn't have a proper cheese to stuff this with so I just used mozzarella. Ideally I would have used goat cheese or some other kinda of crumbled cheese.

1 Pork Loin
1 red pepper
1 green pepper
8 oz of portabella mushrooms
4 strips of bacon
1 onion
3 cloves of garlic
salt and pepper
red pepper flakes

Roast the peppers in a 450 degrees oven for 35 minutes. Place it directly on the rack instead of putting it on a baking sheet. You could put a baking sheet on the lower rack to catch any drippings.

Put the peppers in a bowl and cover it with plastic wrap to trap in the steam. This will help the peeling process.

When the peppers have cooled, peel the skin off and remove the seeds.

In a food processor, dice up the mushrooms and onions finely. Slice the bacon into small pieces. Finely chop the garlic. Add the mushrooms, onion, and bacon into a pan with a big pinch of salt. Saute on high until the onion is translucent and the bacon's almost crisp. Add in the garlic and saute for another minute. Transfer to a bowl.

Prepare the loin by cutting through the meat, about 1/3 of the thickness, leaving 1 inch from the other end. Then cut back through the remaining 2/3 of the meat, leaving another inch from going all the way through. You should have something that opens up like a letter, a 3-fold.

Lay on the pepper, not overlapping the two colors.

Then add the cheese. You don't need too much cheese because most of it will just leak out into the pan during the baking process.

Next add the stuffing. There is a lot of stuffing for this pork loin, but that's why I cut it into thirds instead of half. It wrapped around quite nicely.

Seal the sides with 2 strips of bacon. Secure the roast with strings.

Set your oven to 425 and roast it for 30 minutes. Turn down the oven to 350 and roast for another 20-25 minutes. Your best bet is to check for internal temperature of 155 since different cuts of meat will cook differently.

I thought it turned out very nicely. I made a gravy with the pan drippings and it was very flavourful. The only thing I would change is the cheese that I used. Mozzarella is a very good melting cheese so it found it's way out into the pan.

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