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    Italian Stuffed Pork Loin Recipe


    Source of Recipe


    wkrg
    Italian Stuffed Pork Loin Recipe


    8 lbs. Boneless pork loin
    1/2 cup Balsamic vinegar
    1/2 cup water
    1/3 Tbls. Gran Garlic
    4 Tbls. Black Pepper
    3 Tbls. Dried Basil
    2 cups Broccoli, chopped
    1 cup Carrots, chopped
    2 cups Bellpepper, chopped
    2 cups Marsala Wine
    1 cup Worcestershire
    1/4 cup Apple Juice
    1 cup Soy Sauce
    1 Tbls. rosemary
    2 tsp. Salt
    3 Tbls. Dired Oregano
    1 head Cauliflower, chopped
    1 stk. Celery, chopped
    1 cup Mushrooms, chopped
    1/4 cup bacon bits

    Trim excess fat from pork loin. Slide a long skinny knife through middle of the pork loin from end to end, creating a hole wide enough to push stuffing through. Chop fresh veggies into small pieces; cook veggies in butter for 10 minutes. Drain veggies and reserve sauce. Using a syringe, stuff the pork loin. Place in a shallow full pan. Pour the six liquids over the pork and rub dry seasonings on the outside of the pork loin. Bake at 375 degrees for 45 minutes.

 

 

 


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