![]() If you’re a lesser mortal like me, try this method. If you’re a pro, you can probably tie with one long piece of string, wrapping it over and round itself as you go. Tie from the center to each edge at about an inch to an inch and a half, judging as you go how tight you need to make each tie so your loin is even and round. When it comes time to tie, use a butcher’s knot and about an inch from each edge, first, which helps the rolled loin stay together, then go to the center and tie it. Place the loin over the strings, spread your stuffing on, leaving about 2 inches unstuffed on a long edge and roll it up towards that bare edge. String is cheap, be generous with the length excess can be cut off. Salt and pepper generously and lay out strings for tying. Place some plastic over the pork and pound it out so it’s as even as possible. Eventually, you’ll get a kind of flat rectangle of pork, all about an inch thick. Stop when about half the loin is cut and do the same on the other side. I don’t just cut straight down which will give you two half moon shapes, difficult to pound out, I spiral it.Ĭut into the loin about an inch deep along the long length and turning the loin, with your knife at an angle, take small slices along the length, keeping the loin at about an inch thick. I cut my pork loin to prepare for stuffing it the same way I cut my pork tenderloin. Ridiculously Delish Thanksgiving Bacon Stuffing Cutting, Stuffing & Tying Slow Cooker Stuffed Pork Loin: These Perfect Instant Pot Mashed Potatoes are a great option, too. This would also be wonderful with sweet potatoes and another veggie, like a broccoli/cauliflower medley. We served our pork loin with the rest of the stuffing on the side, our Best Company Mashed Potatoes, gravy, and my newest cranberry sauce, Spicy Jalapeno Cranberry Sauce along with a killer new recipe for Brussels sprouts. What comes out is a beautiful thing, Golden brown, perfectly moist and there is more than enough stock left in that slow cooker for a fabulous gravy. ![]() The stuffing inside helps keep it moist but cooking it in a slow cooker is the way to go. ![]() I made the whole recipe of the bacon stuffing which was enough to stuff the pork loin and have enough as a side, along with a few leftovers. You can cut the stuffing recipe back if you’d like, but this pork loin serves 6 to 8 people pretty generously so it’s nice to have a lot of stuffing, You could also make this recipe with leftover stuffing, just make sure to moisten your leftover stuffing a bit if it’s dry.īut speaking of dry, If you’ve made any pork loin, ya gotta know that it’s a lean cut and can dry out in a heartbeat. A little tart & a little sweet from dried fruit is always good. There’s one thing I wish I would have done, and that’s to add a few dried cranberries into the mix when I stuffed the loin. The stuffing is already so flavorful, all I added to the loin itself besides that stuffing is lots of salt and pepper and a little sprinkle of garlic powder. Heck, all the flavors in that stuffing with that bacon are a beautiful match for turkey but also, as it turns out for pork. And I just knew that it was going to be the perfect thing to stuff this pork loin with. So we fell in love with Auntie Liz’s stuffing. So I had to eat my words AND her Ridiculously Delish Bacon Stuffing. Well, long story short, my sister makes her stuffing with bacon. Bacon was on my list of things that don’t belong (Ask your Grandma, I said, Sausage belongs in the stuffing…) at least in a classic Midwestern one. Now a couple of years ago, I almost started a family war with my adamant declaration about what belongs in a stuffing and what doesn’t on my post for Classic Midwestern Stuffing. Slow Cooker Stuffed Pork Loin, mashed potatoes, stuffing, gravy, cranberry sauce and Brussels sprouts
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