Cornbread Stuffed Pork Loin
- Number of Servings: 8
Ingredients
Cut the loin(s) so it will lay flat and pound it with meat mallet. Sprinkle meat with salt, pepper, rosemary and sage.
Bake a jiffy box of cornbread per the box directions and crumble it. Dice 1 stalk of celery and a quarter of a sweet yellow onion.
Sautee the celery and onion in butter
Dice up 1 whole apple.
Dump the vegetables over the cornbread pieces and add the diced apple Add a chopped walnuts;
Stir everything together well
Take cornbread mixture and smear a layer on top of the flatten pork loin.Tie up the loin with kitchen string
Heat oven to 450 degrees
Place the loin in a baking pan
Cook the loin at 450 for 15 minutes
then lower the temperature to 325 and continue cooking for another 45 minutes
Internal temp should be 140-145 degrees
Remove kitchen string and cut into 1/2-1 inch pieces. Don't cut pieces too thin or the stuffing will fall out.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NICOLES0305.
1 pork loin1 box Jiffy cornbread mix1 egg1/3 cup milk1/2 tsp salt1/2 tsp pepper1 tsp rosemary1 tsp sage2 tbsp butter1/4 onion, diced1 apple, diced1 stalk celery, diced1/4 c chopped walnuts
Cut the loin(s) so it will lay flat and pound it with meat mallet. Sprinkle meat with salt, pepper, rosemary and sage.
Bake a jiffy box of cornbread per the box directions and crumble it. Dice 1 stalk of celery and a quarter of a sweet yellow onion.
Sautee the celery and onion in butter
Dice up 1 whole apple.
Dump the vegetables over the cornbread pieces and add the diced apple Add a chopped walnuts;
Stir everything together well
Take cornbread mixture and smear a layer on top of the flatten pork loin.Tie up the loin with kitchen string
Heat oven to 450 degrees
Place the loin in a baking pan
Cook the loin at 450 for 15 minutes
then lower the temperature to 325 and continue cooking for another 45 minutes
Internal temp should be 140-145 degrees
Remove kitchen string and cut into 1/2-1 inch pieces. Don't cut pieces too thin or the stuffing will fall out.
8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user NICOLES0305.
Nutritional Info Amount Per Serving
- Calories: 404.6
- Total Fat: 15.4 g
- Cholesterol: 121.2 mg
- Sodium: 436.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.3 g
- Protein: 42.2 g
Member Reviews
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JACKSTAR85
I wasn't able to actually stuff the pork tenderloin...i didn't have kitchen string...but i just topped the pork with the cornbread mixture and it all came out great! So delicious! I did have a lot more cornbread mixture than I thought I was going to but its delicious so the more the better! - 11/8/09