Pork loin with a great herby stuffing Read more at http://www.jamieoliver.com/recipes/pork-re
cipes/pork-loin-with-a-great-herby-stu
ffing/#TWCPq7SqOoKByqY1.99
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 371.8
- Total Fat: 12.8 g
- Cholesterol: 54.9 mg
- Sodium: 1,335.9 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 3.3 g
- Protein: 27.4 g
View full nutritional breakdown of Pork loin with a great herby stuffing Read more at http://www.jamieoliver.com/recipes/pork-recipes/pork-loin-with-a-great-herby-stuffing/#TWCPq7SqOoKByqY1.99 calories by ingredient
Introduction
Jamie Oliver Jamie OliverNumber of Servings: 4
Ingredients
-
16 oz Hormel Always Tender Boneless Pork Loin, Fresh Pork
1 tbsp Rosemary
1.5 tbsp Fennel seed
1 tsp Salt
.25 tsp Pepper, black
8 oz Bread, french or vienna (includes sourdough)
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
1 tsp Sage, ground
1 tbsp Pine Nuts
1 1tsp Olive Oil
4 tbsp Balsamic Vinegar
Directions
Preheat your oven to 200ºC/400ºF/gas 6.
Place your pork loin in front of you and score across the skin with a sharp knife, or a Stanley knife, about 1cm/½ inch deep and about 1cm/½ inch apart. Pound up the rosemary and fennel seeds with a tablespoon of salt – bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up if not sliced already. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavour.
While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste – it may need a little more seasoning. Put to one side and allow to cool.
Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting tray and cook in the preheated oven for just over an hour until crisp and golden.
Serving Size: 4 servings, 4 ounces each
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Place your pork loin in front of you and score across the skin with a sharp knife, or a Stanley knife, about 1cm/½ inch deep and about 1cm/½ inch apart. Pound up the rosemary and fennel seeds with a tablespoon of salt – bash the mixture up until really fine and then rub it into all the score marks on the pork. Remove the crusts from the bread and slice it up if not sliced already. I like to toast the bread in a toaster or on a griddle until lightly golden, as this gives the stuffing a really fantastic smoky flavour.
While the bread is toasting, slowly fry the onions, garlic, sage and pine nuts in a little olive oil for 10 minutes until the onions are sweet and soft. Season with salt and pepper, add the balsamic vinegar and put the mixture in a bowl. Rip your bread into pieces and add to the bowl. Squash everything together, really squeezing the onions into the bread. Have a taste – it may need a little more seasoning. Put to one side and allow to cool.
Insert your knife into the eye meat of the pork loin and make a cavity for your stuffing. Pack in the stuffing, then roll the pork over and tie it with a few pieces of string. Place the pork on a roasting tray and cook in the preheated oven for just over an hour until crisp and golden.
Serving Size: 4 servings, 4 ounces each
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
