Wednesday, June 4, 2014

Roasted Pork Loin with Rivet Stuffing

Roasted Pork Loin with Rivet Stuffing

3 tablespoons olive oil
1 large onion chopped
2 cups chopped celery
3 cloves sliced fresh garlic
8 fresh sage leaves chopped
2 sprigs rosemary (de stemmed) and chopped
1 large box Philly Pretzel Factory Rivets, lightly salted
1 beaten egg
2 tablespoons butter
Salt and pepper
3  cup unsalted chicken broth
3 pound Pork Loin Roast, Butterflied
       Preheat oven to 375 degrees
       In large skillet over medium to high heat olive oil, add onions, celery, sage, rosemary and garlic.  Sauté until mixture is soft and translucent
       Cut rivets into ½ inch pieces
       In large mixing bowl combine rivets and sauté mixture and 2 cup unsalted chicken broth.  Set aside and cool to room temperature
       In small bowl, combine butter and egg.  Add to large mixing bowl and stir until mixture is coated evenly
       Place butterflied pork loin on cutting board, lay out flat.  Pour stuffing mixture down center of loin in a line.  Roll loin, jelly roll style, with fat side up, tightly.  Tie with butchers twine in 1 inch segments. 
       Season with salt and pepper
       Place porke loin in a roasting pan and 1 cup of chicken broth cover with foil . Roast in the  oven for 90 minutes or until internal temp reaches 160 degrees
Remove from oven and let stand for 10 minutes prior to serving.


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