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How To make Beef Stuffed Pork Roast
Ingredients
3
pound
pork, loin, roast, boneless
1/2
pound
beef, ground
1/4
cup
onion, chopped
1
each
garlic, clove, minced
1/4
teaspoon
salt
1
pepper
6
oz
mushrooms, canned, sliced, drained
1/4
cup
bread, crumbs, fine, dry
1/4
cup
parmesan cheese, grated
Barbecue Sauce:
14
oz
ketchup
1/2
cup
chili sauce
1/3
cup
vinegar, wine
1/4
cup
sugar, brown, packed
2
tablespoon
lemon, juice
2
tablespoon
worcestershire sauce
2
tablespoon
steak sauce
1
teaspoon
mustard, dry
1/4
teaspoon
salt
1/4
teaspoon
pepper
1
each
garlic, clove, minced
Directions:
Prepare barbecue sauce. To butterfly loin, split meat lengthwise almost all the way to opposite side, then spread open flat. Pound out to a 15x10 inch rectangle, about 3/4 inch thick. Brush top with 1/4 cup of the barbecue sauce.
Combine ground beef, onion, garlic, salt, pepper and an additional 1/4 cup of the barbecue sauce. Spread evenly over roast. Press mushrooms into ground beef. Sprinkle bread crumbs and parmesan cheese over meat. Starting from 1-inch side, roll up and tie. Place on rack in shallow roasting pan. Roast, uncovered, in 325 degrees oven for about 2 1/2 hours. Baste with additional barbecue sauce during last 15 to 20 minutes of roasting.
Pass remaining barbecue sauce. Garnish with celery leaves, if desired.
Makes 6 to 8 servings.
Barbecue Sauce: In medium saucepan combine ketchup, chili sauce, wine vinegar, packed brown sugar, lemon juice, worcestershire sauce, steak sauce, mustard, salt, pepper and garlic. Simmer 30 minutes. Remove from heat.
Makes 2 2/3 cups sauce.
How To make Beef Stuffed Pork Roast's Videos
Easy Stuffed Pork Tenderloin
-INGREDIENTS-
pork tenderloin 440g
ricotta cheese 100g
spinach 40g
swiss mushrooms 100g
bacon 3 strips
garlic 4 cloves
ginger 1cm
shallots 2
sun dried tomatoes 20g
walnuts 20g
thyme & sage 1 tsp each
garlic powder 1 tsp
pepper 1 tsp
salt 1/2 tsp
smoked paprika 1 tsp
dried rosemary & thyme 1/2 tsp each
Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!
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An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test
#stuffedpork #bacon #dinner #tatyanaseverydayfood #holidays #pork
Bacon Wrapped Stuffed Pork Loin!!
#foodie #bbq #shorts
Herb Stuffed Pork Roast Recipe
An impressive recipe that is perfect to entertain bigger groups. With minimal work and a couple of hours roasting in an Oval French Oven, you'll be slicing restaurant-worthy slices of perfectly cooked, herb-filled pork.
Our Recipe:
What You'll Need:
Oval French Oven:
Chef's Knife:
Stuffed Pork Loin | Easter main dish idea
If you’re looking for a show-stopping meal to serve on any special occasion, this pork roulade with a fennel, kale, and apple filling is the one to make. When spring is on the horizon, bright, fresh, healthy flavors are what everyone craves, and this main dish delivers on that. And with a beautifully seared exterior crust and swirled interior, this roulade is both beautiful and delicious!
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Skip ahead:
00:00 Intro
00:45 Preparing the filling
05:42 Preparing the pork
07:31 Filling the pork with the filling
08:24 Rolling up the pork roulade
10:39 Searing the pork roulade
12:39 Tasting the pork
------------------------------
INGREDIENTS
For the filling:
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 1 bulb fennel, diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 apple, peeled and diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced rosemary
- 2 tsp fresh thyme leaves
- 1/4 cup white wine
- 8 oz frozen kale
- 2 tsp lemon zest
- 1 tsp lemon juice
For the pork:
- 3-4 lb center cut pork roast
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp neutral oil
INSTRUCTIONS
For the filling:
- Melt the butter in a large skillet over medium heat.
- Once melted, add the onion, fennel, salt, and black pepper. Sauté until the onion is translucent, 6-8 minutes. Add the garlic, apple, rosemary, and thyme. Sauté until the apple begins to soften, 4-6 minutes. Pour in the white wine. Bring the wine to a simmer and cook until most of the wine is evaporated, 4-6 minutes. Add the frozen kale and cook until the kale is soft and any liquid has cooked off, 4-6 minutes.
- Remove the filling from the heat and add the lemon zest and lemon juice. Stir and set aside.
For the pork:
- Preheat the oven to 375℉.
- Butterfly the pork loin. With the loin placed vertically on the counter with the flat side down, use a sharp knife to make a center cut in the middle of the loin, making sure not to cut through the loin. Leave a 1/2-inch uncut portion so the loin halves hold together. Open the loin like a book. On each side, place the knife at the center and cut each half in half again, opening each like a book. Place plastic wrap over the meat and use a meat pounder to pound the meat to an even layer, removing any thick spots.
- Sprinkle the salt and black pepper over the butterflied meat. Then spread the prepared filling on top. Starting with the short side, roll the meat up like a spiral. Place pieces of butcher's twine under the meat and tie each piece to create an even roulade that will hold together.
- Wipe the skillet out and heat the neutral oil over medium heat. Once heated, add the roulade and sear until well-browned on all sides, 4 minutes per side. Once browned, roast the roulade in the preheated oven until the center registers 140℉. Once the meat registers 140℉, remove the roulade from the oven and allow the meat to rest for 10-15 minutes to finish cooking. At this point, the interior temperature of the meat should register 150℉. Slice and serve.
#recipe #dinner #pork #roulade #easter
Sausage Stuffed Pork Loin
Recipe: