Stuffed Pork Loin or Pork Chops
Source of Recipe
My own recipe
Recipe Introduction
Easy & delicious - great for company as everything bakes while you visit.
List of Ingredients
2 pork loins or 8 pork chops
Dressing of your choice - I use the same dressing I'd use for poultry only in a much smaller amount.
Brine (optional)Recipe
Brine for tenderloins (or pork chops):
1/2 C salt
1/2 sugar (or maple syrup)
boil with enough water to dissolve the crystals
Let cool and pour over tenderloins - add enough water to cover the tenderloins or the chops. You might like to turn the meat occasionaly so that all sides get permeated with the brine
Keep in refrigerator over night
Rinse tenderloins and slice almost in half and flatten out.
Fill half tenderloin with dressing of your choice then fold other half over. Do this for both tenderloins
Tie tenderloins securely.
Sprinkle/grate lightly some nutmet overtop
Place on lightly oiled pan and bake in a preheated 350F oven for 30 minutes. Flip tenderloins over and bake for another 30 minutes.
I served mine with roasted root veggies and onions seasoned with sea salt, savoury and whatever other herb you might like. I normally would have used garlic as well but it was being served to someone with allergies to garlic (wah). These can roast at the same time as the tenderloins.
15 minutes before service I put a bunch of fresh asparagus on top of the roasted veggies and they were perfect by the time I served.
I've made this recipe using pork chops (not brined). A layer of pork chops (season with S&P & a grating of nutmeg) on bottom of square pan (usually 4). Layer of dressing followed by another layered of seasoned pork chops. Bake for 45 - 60 min (til juices run clear)
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