Sunday, December 12, 2010

Stuffed Pork Loin

Several years ago, my Mom, SIL and I went to see Paula Deen.  It was more like a comedy hour-not much cooking-but she did share this recipe with us.  As with any recipe, I sort of made it my own!  This is a great one for making company think you really can cook!  It's easy and impressive.

Stuffed Pork Loin

1/4 C Butter
1 Onion, finely chopped
3 cloves garlic, minced +/- depending how you like it
1 package of frozen spinach, thawed and squeezed dry
1 package of bacon, cooked and crumbled
1 tub or 8oz grated Parmesan Cheese +/-
Salt & Pepper
Lemon Pepper
Granulated Garlic
1 (5 pound) pork loin roast +/-

In a large skillet, cook bacon.  Remove to plate.
In same skillet, melt butter.  (Yes, I leave the bacon grease!)
Add onion and garlic and cook 5 minutes or till tender.  Stir as needed.
Stir in spinach and cook 3 minutes. 
Add bacon back to pan.
Add Parmesan, Salt and Pepper and stir till the cheese is melted.
Butterfly your tenderloin.  You want me to do what with who for how much? 

Well, I called in the expert.  Here is my Dad with a short clip on how to butterfly (not the dance!).  He started his career as a butcher and can do it with his eyes closed.  It's really not so bad and if I can do it, you can too!  Don't be scared.  I'm only sorry that my camera takes such short clips and I had to break it up!
Now that it's layed flat and under a piece of freezer paper, time to season both sides!  Using your Salt (lightly), Pepper, Lemon Pepper and Granulated Garlic, make it look real, real pretty! 

Time to take your aggressions out!  Cover the topside with another sheet of freezer paper and beat the tar out of it!  My Dad said he used a rubber mallet last time and it worked great!  You will make a mess as some of the seasonings fly across your counter.  But it all cleans up!  You'll want it to be about a 1/2 inch thick but no more.  If it is a little less, don't sweat it.

Spread the filling to within in a 1/2 inch from the sides.  Then roll it up!  Like this...'s where I struggle even.  Mastering the tie up!  I had a great video clip of my Dad showing how to make a double slip knot.  But blogger refused it.  I tried at least 5 times, no luck.  Basically, you want to start at one end and go about 1 inch in and make a double slip knot.  Then from the same end always, you keep placing one at 1 inch intervals until you reach the other end.  Here are the finishing touches:

He makes it look so easy and he's a regular comedian, ain't he?

Place your roast in a shallow baking pan, uncovered and bake 20 minutes at 475 degrees.  Then reduce heat to 325, cover and bake an additional 30 to 40 minutes or until a thermommameter registers 155 degrees.  Let stand 10 minutes, then slice!
It ends up looking like you actually know what you are doing!  This would make a great Holiday "Wow!"
Wasn't it nice of me to invite them up for dinner...then make him do all the work?  And my Dad thinks he's smart...

Jokes on me though...I am making Dolmathes and Fresh Bread for Christmas dinner!  Then transporting it 2.5 hours.  Sucker.


  1. Let's see . . . if we leave now, we can probably be there about 8 or 9 tonight. Is that too late for you to hold dinner?

    Omigosh, I love pork and that looks so good. Tell your dad I think he could have his own cooking show . . . so professional, and cute!!

    Thank you for going to all the trouble this post must have been. But now I know how to do it! (Even butterfly your tenderloin. Har-dee-har-har!)

  2. I never knew Paula Dean was on 'tour'. Where would one go to see Paula Dean?

  3. MamaPea, if you love pork, then this is a good one for you! Dad is a pretty good 'teacher'. He goes to alot of food shows and demonstrations. He got to meet Rachael Ray and George W. at one recently even! He does not however, dance! Hee!

    Jane, yeah she does roadshows! Not sure how often. I checked her homepage just now and it looks like Indiana coming up and then a cruise! I vote you hop a cruise someplace nice!

  4. Looks good. I've never tried to do a "stuffed" pork loin. (I do a stone ground mustard crust.) I'll have to give it a try. Thanks for the idea.

    Sidenote: Not that it matters much but I find PD very annoying. Ina Garten on the other hand, I just love.

    Does anybody else notice that very few Food Network receipes actually work well? I tried a Lemon Chicken with was awful. Seems like you have to tweak to your taste.

  5. Tami, stone ground mustard crust sounds amazing! Of course I would have to LIE about the mustard part...muaahhaaa!

    Yes, PD can be. Her laugh is a bit forced if you ask me. But I have enjoyed quite a few of the recipes she has.

    Now Lemon Chicken with Capers...blech! I have never had luck with capers EVER. But then again the Greek in me is always up for lemon when done right.

  6. That looks amazing, and would make a wonderful holiday dinner! Gosh I can smell it from here!

  7. Wonderful! We think we need your Daddy here in snowy, blizzardy Iowa - we have plenty of pork to cook.

  8. Looks beatiful, APG! I will have to try it. I do some delicious fresh pesto stuffed chops! Yuum!

    I always love looking at your Pampered Sh*t in your posts because I have (and use like crazy!) a lot of it! :) bamboo spoons, check! Lovely grooved cutting board to catch the juices, check! Meat grabber-thingie-ma-jig, check! :o)

  9. Looks like i am missing a lot of good food.I hope soon i will slow down and come back on the weekends

  10. That looks great! I may have to try that one sometime.

  11. Holy. Moly. Girl. That looks amazing!! Do you ship to MN?

  12. That is a gorgeous !! Are you sure we have to wait until Christmas? I especially love the fat part.

  13. Erin, you could make that one your own too!

    IowaSue, you probably have an arsenal of even better ones! But I will send my Dad your way any way. Bet you guys would have a blast together!

    Chelsi, pesto stuffed chops sounds amazing also! You should post that one too! Yeah, no shortage of tools here! Gonna need a bigger kitchen soon!

    JennyGirl, it's TV dinners for you girl!

    Pops, still not willing to forgoe the annual Smokies at Christmas with us though! Some things just aren't to be messed with and smokies are one of'em!

    MamaTea, I could be persuaded! After the snow melts that is!

    Dinetonite, thank you for commenting and welcome! I have no aversion to fat...fat = flavor, right!? ;)

  14. U know i love tv dinner's And i really do miss you diana.But bessy this weekend and then next weekend me and dad r going to stay over night down town so do u want to do lunch next tursday weds or thursday for christmas