Best 7 Garlic Stuffed Pork Loin Recipes

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

GARLIC-STUFFED PORK ROAST

Steps:

• With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine the green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. , Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour 40 minutes or until thermometer in the pork reads 145°. Let stand for 15 minutes before carving.

GARLIC STUFFED PORK LOIN

Steps:

• Fire up the grill!
• We have gas so I heat it up on High for about 10 min.
• Then turn to low.
• If useing Charcoal sear then cook over indirect heat.
• I use a paring knife to cut slits into the meat on the fatty side.
• Approximately 18 holes (kinda like golf huh).
• Insert at least 1 slice of garlic per hole, I try to get it into the middle of the loin.
• Rub loin on all sides with Creole Seasoning.
• Grill approx 15 minutes, roll it over and baste with beer.
• Continue grilling, approx every 15 minutes roll 1/4 turn and baste with beer.
• Usually takes about 45- 60 minutes (depends on grilling heat) Check with meat thermometer,@160 degrees F remove from heat, cover and let rest for 10-15 minutes.

GARLIC ROAST PORK LOIN

Steps:

• Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.

HERB-STUFFED PORK LOIN

Steps:

• Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

GARLIC-STUFFED PORK ROAST WITH GLAZE

Steps:

• Make small slits all over in the roast then stuff whole or half garlic cloves into each slit.
• Rub the roast with olive oil.
• In a small bowl combine the sage with salt, pepper, garlic powder and cayenne pepper; rub the roast all over with the spice mixture.
• Place the roast in a roasting pan, then let sit out on the counter for a few hours.
• Preheat oven to 325 degrees F.
• Set oven rack to middle position.
• Roast for about 3 hours or until the internal temperature reaches 145 degrees F (the temperature will rise more after removing from the oven).
• For the glaze: while the roast is cooking in a small saucepan combine the sugar with cornstarch, vinegar, water and soy sauce; bring to a simmer over medium heat stirring occasionally.
• Cook until bubbly and thickened.
• Brush the roast 3-4 times during cooking.
• The last 30 minutes of cooking pour the remaining glaze over the roast.
• Allow the roast to sit for about 10 minutes before slicing.