Best 7 Spiral Stuffed Pork Loin Recipes

PORK LOIN STUFFED WITH SPINACH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
• In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

SLOW-COOKER STUFFED PORK ROAST

Steps:

• To cut pork roast so that it can be filled and rolled, cut horizontally down length of pork about 1/2 inch from top of pork to within 3/4 inch of opposite side; open flat. Turn pork so you can cut other side. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat. If pork is thicker than 3/4 inch, cover pork with plastic wrap and pound until about 3/4-inch thickness. Remove plastic wrap.
• Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and mushrooms in oil, stirring frequently, until liquid has evaporated. Stir in spinach, bread crumbs and cheese.
• Spread mushroom mixture on inside surfaces of pork. Roll up pork; tie with kitchen twine. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil until brown on all sides. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle with salt.
• Cover and cook on low heat setting 6 to 7 hours or until pork is tender.

SPIRAL STUFFED PORK TENDERLOIN

Steps:

• Preparation Directions.
• Spiral cut the tenderloin and spread flat.
• Coat both sides lightly with olive oil.
• Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
• Roll up and tie with cooking twine.
• Rub the outside with Bad Byron's Butt Rub.
• The Big Green Egg temperature should be stabilized at 450.
• Place Loin directly on the grill and seal all around (with lid open).
• Remove from heat for 5 minutes (let the meat relax).
• Close lid and reduce stabilize heat at 250-260 degrees.
• The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
• You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
• Remove from heat, slice and serve hot.

SPIRAL-STUFFED PORK LOIN

Steps:

• Preheat over to 400 degrees. Drizzle bread crumbs with olive oil, season lightly, and toast until light golden brown. Combine all ingredients (but not eggs) in large bowl. Pour lightly beaten egg over and toss. Set aside. Reduce oven to 350 degrees. Combine yogurt, rosemary, lemon zest, and pepper. Set aside. Carefully butterfly roast completely to a thickness of 1/2 inch: you will end up with a flat sheet of meat. Spread stuffing evenly over meat. Carefully roll the roast and secure with several pieces of string. Place in a large roasting pan. Generously slather with the yogurt mixture. Bake at 350 degrees until an inserted thermometer reads 150 degrees. Let stand, loosely covered, for 15 minutes. Brace yourself for the accolades, slice, and serve.

SAUCY STUFFED PORK TENDERLOIN ROLL

Steps:

• Slice tenderloins lengthwise thinly in a spiral getting deeper and "unrolling" to flat about 1 cm thick. Precut butchers string and have it ready for tying rolls.
• Stuffing: In a pan, melt 4 Tbl butter and sautee 1/2 cup onion, mushrooms, peppers and celery with the garlic at medium heat until soft. Stir in Parsley, Thyme, salt and pepper until combined and remove from heat.
• Toast bread and let cool while mixing veggies for the stuffing then chop into cubes into a large bowl.
• Toss cooled veggies and bread, adding drizzles of beef broth until bread is softened but not mushy. You may not need all of the broth.
• On flat tenderloin, spread out stuffing evenly. Starting at which ever end is narrower, roll up to wider end, tucking stuffing in as needed. Tie snugly to contain roll and stuffing.
• In a hot pan, melt 2 Tbl butter, brown outside of tenderloin rolls before laying in a baking pan. Mound any extra stuffing around and on top of rolls.
• Preheat oven to 350.
• Sauce: In a medium sauce pan melt 4 Tbl butter and add remaining veggies. Cook at medium - high heat until veg are tender then lower heat.
• Stir in flour and continue to stir constantly for almost 2 minutes.
• Whisk in warmed milk and continue stirring until mixture boils softly and has thickened, remove from the heat at this point and stir in cheese. Add salt and pepper to taste, stirring until cheese is blended then pour over stuffed rolls.
• Blend breadcrumbs with remaining 2 Tbl melted butter and sprinkle over saucy tenderloin rolls.
• Bake at 350 degrees for 35 - 40 minutes.