Stuffed pork loin - WSFA.com Montgomery Alabama news.

Stuffed pork loin

Recipe from Ashley Broussard from Lake Charles, La.

5-6 slices of white bread cut into cubes (stale if possible)
1/2 chopped onion
3 ribs celery diced
2 tbsp butter or margerine
1/2 cup raisins
1/2 cup green apple peeled and diced salt and pepper to taste
1 1/4 cup water (1 cup for gravy 1/4 cup for stuffing)
2 tsp cornstarch
1 chicken boullion cube (cornstarch, boullion and water is a slurry)

Soak raisins in water to plump, about 15 minutes.  Wilt onion and celery in butter, just until clear.  Combine all ingredints in bowl.  Moisten with water, just to hold together, but not wet.  Cut a slit in pork loin, lenghtwise.  If loin is too long for the knife, cut from end to end tomeet in the middle.  Stuff with the bread mixture.  Sear loin in hot pan just till golden.  Place pan with loin in oven at 375 for 10 minutes per pound.  Remove loin from pan and let the meat rest for 15-20 minutes prior to slicing.  Return the pan to the burner and heat to make gravy.  Mix boullion cube and cornstarch in a jar with 1 cup water.  Once drippings are heated, add slurry to deglaze the pan.  Stir gravy untill desired thickness. Strain gravy,slice loin and drizzle gravy on top.

Bon appetit!

  • Mark Leslie RecipesMore>>

  • Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Leslie Bailey's “A Top of the Morning Breakfast For St. Paddy's Day!”

    Wednesday, March 12 2014 2:03 PM EDT2014-03-12 18:03:49 GMT
    Wsfa recipe for wed march 22,2014 "A Top of the Morning Breakfast for St. Paddy's Day!" 1 container of Bisquick pancake mix cooked bacon strips green food coloring butter softened powdered sugar Directions: MakeMore >>

    WSFA 12 News Alabama Live recipe for Wednesday March 22,2014. "A Top of the Morning Breakfast for St. Paddy's Day!"More >>

  • Mark Leslie's Quick Pickled Vegetable Platter

    Mark Leslie's Quick Pickled Vegetable Platter

    Friday, May 31 2013 3:31 PM EDT2013-05-31 19:31:06 GMT
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
    Making pickles doesn't mean having to pull out the dill and canning gear to spend a day over a hot stove. With a little notice ahead, I use salt and vinegar to quickly pickle vegetables from my gardenMore >>
  • Mark Leslie's "Old School BLT"

    Mark Leslie's "Old School BLT"

    Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on thisMore >>
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...More >>
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow