Easy Cheesy Stuffed Pork Loin Recipes

Steps:

• 1. Clean loin of fat and silver skin.
• 2. After cleaning loin of excess fat and silver skin, with a sharp knife...carefully slice loin down the center, but not all the way through. What you'll be doing is butterflying the loin in order to stuff. I then slice on each side of the initial slice and open. Pound with meat mallet, to thin out. You should now have a fairly large rectangle. Use another method if you choose, whatever is easiest for you!
• 3. Preheat oven to 425 degree F. Salt and pepper the inside of loin. Sprinkle with garlic, Parmesan, then bacon, evenly.
• 4. Spread spinach evenly over meat.
• 5. Sprinkle evenly with mozzarella cheese.
• 6. With maybe an extra hand, as you firmly roll the pork, stuffing anything that may fall out as you go, back in, while holding closed, use bakers twine to keep loin securely in a roll. Like I said, it's easier if you have help with this part.
• 7. Salt and pepper lightly and brown all sides in olive oil over medium heat!
• 8. Place in a baking dish, open side up. Add a little water to bottom of dish. Bake fore 45 minutes to 1 hour or until meat thermometer real aches 160 or until desired doneness is reached.
• 9. Let the meat rest for about 5 minutes, this will keep juices in, plus help set up cheese some. Remove twine before slicing! Another great low carb meat dish, which was a big hit with my family!

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.