Ingredients with Measurements:
- 1 (3-pound) boneless pork loin
- 1 cup chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped fresh parsley
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, celery, and carrots. Cook until the vegetables are tender, about 10 minutes.
3. Add the parsley, breadcrumbs, Parmesan cheese, and walnuts to the skillet. Stir to combine.
4. Butterfly the pork loin by making a lengthwise cut down the center of the loin, being careful not to cut all the way through. Open the pork loin like a book.
5. Spoon the stuffing mixture onto the pork loin, spreading it evenly. Roll up the pork loin tightly and tie it with kitchen twine.
6. Place the pork loin in a roasting pan and season with salt and pepper.
7. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. Brush the glaze over the pork loin.
8. Roast the pork loin in the preheated oven for 1 to 1 1/2 hours, or until the internal temperature reaches 145°F on a meat thermometer.
9. Let the pork loin rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 to 1 1/2 hours
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 23g
Carbohydrates: 15g
Protein: 38g
Sodium: 540mg
Substitutions for ingredients:
- You can use any type of nuts you prefer, such as pecans or almonds.
- You can substitute the Dijon mustard with whole grain mustard.
- You can use any type of vinegar you prefer, such as red wine vinegar or apple cider vinegar.
Variations:
- You can add dried cranberries or raisins to the stuffing mixture for a touch of sweetness.
- You can add chopped herbs, such as rosemary or thyme, to the stuffing mixture for extra flavor.
- You can use a different type of cheese, such as Gruyere or cheddar, instead of Parmesan cheese.
Tips and tricks:
- Make sure to tie the pork loin tightly with kitchen twine to keep the stuffing inside.
- Let the pork loin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
Storage instructions:
- Store any leftover pork loin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pork loin, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Slice the pork loin and arrange it on a platter with fresh herbs and sliced fruit for a beautiful presentation.
Garnishes:
- Garnish the pork loin with fresh parsley or thyme.
Pairings:
- Serve the pork loin with roasted vegetables, such as carrots and Brussels sprouts.
- Pair the pork loin with a side salad or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
Troubleshooting advice:
- If the stuffing mixture is too dry, add a little bit of chicken broth or water to moisten it.
- If the pork loin is not cooked through, return it to the oven and continue cooking until the internal temperature reaches 145°F.
Food safety advice:
- Make sure to cook the pork loin to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw pork to prevent cross-contamination.
Food history:
- Stuffed pork loin has been a popular dish for centuries, with variations found in many different cultures around the world.
Flavor profiles:
- The balsamic glaze adds a tangy sweetness to the savory pork loin, while the stuffing mixture adds a nutty, earthy flavor.
Serving suggestions:
- Serve the pork loin as a main dish for a special occasion or holiday meal.
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