Stuffed Loin of Pork


 This recipe serves 8


  • 1 Pork Loin with bones large enough to feed 8
  • 6 slices potato Bread processed into crumbs
  • 2 pkgs Boursin Cheese with fine herbs
  • 1 large Fuji apple grated
  • 1 medium onion finely chopped and sauteed in 2 tbsp.butter
  • Spinach as needed Spinach, raw
  • SAUCE Sauce, Worcestershire
  • Bones from the pork loin
  • 2 tbsp olive oil Oil, olive, salad or cooking
  • 2 large onions, sliced vertically
  • 1/2 cup celery Celery, raw
  • 1/2 cup chopped carrots Carrots, raw
  • 1/2 cup white wine for deglazing
  • 1 tbsp tomato paste (or more) Tomato products, canned, paste, with salt added
  • chicken broth to make sauce needed
  • season with salt and pepper to taste
  • cornstarch or flour + water to thicken


Step 1

Preheat oven to 325F.Bone roast and save bones for later. Butterfly the roast; then pound and season. Saute the chopped onion in butter. Mix crumbs, cheese apple and sauteed onions. Lay spinach leaves over the pounded roast so it is all covered. Spread cheese mixture evenly over the spinach leaves; roll loosely and tie with butcher twine. Sear meat until brown all around; roast at 325F for 1½ hours or until 160Fdegrees in centre. In a separate pan place the bones olive oil onions, celery and carrots.; toss to coat season . Roast beside the roast for 1½ hours. Remove both and let the roast rest for 20 mins while you make the sauce. SAUCE: Remove bones and vegetables from pan and deglaze with the wine. Add tomato paste and cook for 3 mins.; add chicken broth to make enough sauce. Check seasoning and thicken if needed Carve roast and serve sauce on the side


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