Spiral Sliced Stuffed Pork Loin
The spiral slicing is really the basis of this dish because it "opens up" the loin to an endless variety of stuffings and it results in a exceptional presentation.
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Spiral Sliced Stuffed Pork Loin Preparation
To spiral slice the pork loin, the first two tips are 1) partially freeze your loin for about 30 minutes to get it a bit firm and 2) use the sharpest knife that you have. If you don't have a sharp knife, don't try this.
Start slicing along one of the longer sides about 3/4" deep, lifting the rest of the meat as you slice. As you near the edge, start turning the blade and rolling the meat open or butterflied to keep the cut at about 3/4" thick. Continue across and repeat back at the other edge. You will end up with a flat piece of 3/4" pork. (I have to do a video of this for BigOven.)
Now top the butterflied pork with the marinara sauce, then the mozzarella, and basil leaves. (Frankly at this point, layer it with whatever you want. Partially cooked chorizo and queso. Pepperoni and provolone. You name it. )
Roll the pork back up from one edge to the other, jelly roll style and tie with kitchen twine. Place the roast into a grill on indirect heat at 350f (or an oven, if you must) for about an hour. Just make sure to place something under the roast because it's gonna drip some cheese.
Meanwhile make a simple tomato cream sauce. Reduce the 2 cups chicken stock to 1/2 half cup and remove from heat. Reduce the 1 cup cream to 1/2 cup and remove from heat. Whisk the two together. Then whisk in the 4 T of marinara sauce.
When the roast hits 140f internal (that's just my personal preferance), remove and let rest for 10-15 minutes. The roast should keep cooking by the carry-over heat and end up about 150f, which is plenty done for today's pork.
Remove the cooking twine and slice into 1/2 inch thick medallions. Top with the tomato cream sauce.
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