Well guys this is a great one -But takes time-and everyone will love it
STUFFED PORK LOIN
OK--for whole loin
What you will need-
1-approx. 10 pound pork loin
Onions--Vidalia if you gots it hahaha
Celery
McCormick applewood rub--
Mushrooms--I use the baby porta bella meatier
“BIRDS EYE” spinach CHOPPED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
“LOTS OF FRESH DILL”
PHILLY cream cheese ( if the phillies Sxxk!!! This year buy a different brand hehe 2-3 packs for whole loin
Now
Wash loin pad dry--salt (kosher) and pepper the inside only!! that’s after you slice it--I do not slice all the way through--so butterfly???--and that is length wise
Thaw and drain really well the spinach
Chop the celery and onions to the size you like
Slice the mushrooms from crown to stem--call me on that one--no need to clean the filters!!!-they will cook out and the pan you sauté in will be the pan you braise the pork in/
Let cream cheese soften--good
Sauté the celery and onions in a large skillet big enough to braise the loin in oil and butter
Half way through add the mushrooms and finish as to your desired doneness--don’t let get too soft/while cooking these add some dried Italian seasoning and oregano.--Drain well
Chop the dill fine from top to bottom-try not to use the thicker stems.
Mix ¾ of it in the cream cheese then add the rooms onion and celery. And spinach. Add I few pinches of the apple wood rub to this also.-Rub some into the inside of loin too
Now stuff the loin and tie up good with butchers twine.
Rub the out side of the whole loin both sides with some oil then salt and pepper and rub with apple wood rub the top with rest of dill
Sear on high heat with butter in pan till browned--about 90 seconds--(high Heat)
Put on rack in roasting pan and cook for 20---40 mins. Or 145-165 degrees inside
You could also add green peppers to the onions and stuff.
Let stand about 6 mins. Remove twine and slice
ENJOY
