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Stuffed Pork Loin Roll

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 45 min
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 2-4 lb. pkg. pork tenderloin
  • 1 small onion
  • 1 Tbsp. thyme
  • 1 Tbsp basil
  • 1 pkg. (4 oz.) Kraft Monterey Jack Cheese
  • 1 Tbsp. olive oil
  • 1 roll sage flavored pork sausage
  • 1/2 cup bread crumbs
  • Butchers twine or toothpicks
make it
Slice your pork tenderloin in three cuts, first down the middle (do not slice through the meat), second slice should be on one of the sides (down the middle) and the third slice should be on the second side (down the middle). Now your pork loin should lay flat. Season you pork loin to your taste (salt & pepper). Set you sliced pork loin to side to rest while you prepare your filling.

Begin by chopping your ingredients. Chop you onion, thyme and basil to you desired liking and set to the side. Your cheese should be chopped in small cubes. In a large skillet begin by adding the olive oil and onions. Cook the onions until they begin to be tender. Add you roll of sage flavored sausage to the skillet, as the sausage cooks add your thyme and basil. Continue until meat is completely done. Transfer meat mixture to a bowl and let cool. When you meat mixture has cooled, add your cheese and bread crumbs to mixture and stir until combined.

Preheat your oven to 375°F. Now you are ready to assemble you stuffed pork roll. Lay you pork loin out on a cutting board/or smooth surface, cover the pork loin with you meat mixture until it completely covered. Beginning at one end of the pork, roll the meat until you have reached the other end. ** Position the pork roll face up to either bind it together with the twine or secure the ends together with the toothpicks.** Place your pork roll seam side down in a baking dish, baked covered for 1 hour. Once your 1 hour has passed, remove the covering from your roll and back for 15 minutes uncovered (to brown you pork roll).
Notes
You can also have you butcher slice your pork for you. It might be a little easier.

This recipe can be made without the cheese and with any number of herbs you prefer.
Average Rating  (1)
Rated  by lindamason4 on 10/11/2005 I used a 2-lb pork loin and tried to butterfly it myself. I suggest having the butcher do it and using the 4-lb roast. I had too much stuffing left over. The taste was delicious.
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