Recipe of Any-night-of-the-week Stuffed pork loin

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed pork loin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed pork loin is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Stuffed pork loin is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have stuffed pork loin using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Stuffed pork loin:

1. Prepare 4 lbs tenderloin or 2 small tenderloins
2. Take 1/2 cup red wine, preferable marsala type
3. Prepare 1/2 cup bbq sauce of your preference
4. Prepare 1/4 cup dryed cranberries
5. Prepare 1/4 cup pignolis
6. Prepare 1/2 granny apple cut up in small pieces
7. Make ready 1/2 cup orange juice
8. Get to taste salt + pepper
9. Take 1 bay leaf
10. Make ready kitchen string

Steps to make Stuffed pork loin:

1. With a very sharp knife, cut the loin alongside, trying to make like a sheet
2. Mix the red wine, bbq sauce and pepper and pour it over the loin and let it marinade at least 2 hrs or overnight
3. Preheat the oven in 350 while you mix the cranberries, pignolies and the apple and let it sit in the orange juice
5. In an oven proof pan, put the loin, use some salt on both sides and spread the stuffing in the middle,tring to leave both ends and one of the edges without the mix
7. Roll it from the longer side with the stuffing, facing you, toward the other side and tuck both ends, you can secure it with toothpicks while you start tying it
8. Pour some of the marinade, bay leaf,cover it with aluminum foil, and make some holes on the cover to avoid burning while roasting
9. Cook for aproximately 65 mins in convexion oven.
10. Take the loin out, let it rest for 10 mins and with a sharp knife, cut carefully in medallions, moist it with the drippings. Enjoy!

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