High-protein recipes Roasted pork loin roast with herbed pepper rub Serve this roast fresh or freeze for impossibly tasty leftovers. Flavorful, incredibly tender roasted pork loin rubbed with a Garlic and Rosemary Balsamic mixture makes for a crowd pleasing dinner with very little effort.

Prosciutto- Wrapped Pork Loin with Roasted Apples recipe. Fantastic! I would definitely cook this for a dinner party, great presentation and relatively easy to make.

• · · Today we show you how to cook a Roasted Pork loin Center Cut Bone in roast. Whew. it was magnificent if I do say so. But I could not cut it up as you.
• Delicious and Simple Roasted Rib End Pork Loin Roast.

Roasted Pork Loin With Vegetables

The assembly did take some time, but easy enough. I always read the reviews before making a recipe and I found one that stood out. I loved the choice of wine pairing. Turns out it was my review from 2. At least I'm consistent.

This time I made the recipe with a few obstacles. We are now at high elevation (8. Also, made a couple adjustments based on other reviews.

I used baby kale instead of the larger kale. It gave the flavor and the eye appeal, without being too heavy. Still need to blanch for 3. Also used honey crisp apples. They held up to the roasting process.

I did put one other type of apple in so I could incorporate into the gravy. I couldn't find dried porcini mushrooms so used crimini and it turned out great.

I reduced the pork to 3/4 lb. Since I was making 2 - 3lb roasts I decided to experiment and pan sear one and let the other one roast. The seared roast was a bit darker, but the person slicing the roasts commented that one sliced like butter. That was the non- seared roast so next time I won't sear. I lowered the temp to 3. Because we are at elevation I increase my liquids in the pan by half to avoid drying out (1. Recipe For Peanut Brittle on this page. Water for the 2 roasts in a single pan).

Came out perfect and as one reviewer mentioned.. I took the advice of many reviewers and assembled the pork the night before. It's time consuming but worth the effort. I also used half of the porcini mushrooms called for and used shiitake for the other half. I would recommend searing the roll as it helps the roll keep its shape. Very impressive! I served it with an old world wine.. Chateauneuf de Pape.

Will definitely make this again. I had 1. 4 guests for dinner and took the challenge to make this dish. It sounded wonderful for a group this large.

I had the butcher butterfly a whole pork loin. It was huge!! I had overnight guests so we had fun putting this together the night before. The next time I will use spinach. The kale was just a bit too much texture for me and a little strong.

There was a lot of Kale left on plates. I used 1/2 dried porcini mushrooms and half shitake. I don't think the expense of the dried porcini was necessary except for the flavor that the soaking water gave to the excellent sauce. Put the granny smith's in for the last 2. Mushy and not really flavorful to eat but added to the sauce flavor.

I wouldn't plan on serving the apples. Because the loin was so big, it had to be cut in half to fit in a commercial size pan. Everyone kept saying how it would take forever to cook so against my better judgement and the previous reviewers, I cooked it for 1 hr 2. I think it would have been more moist if it had been 1 hr. I did not sear, which might have helped hold the juices better too. I did not cook the ground pork.

Beautiful presentation and while time consuming, fun to make with friends the night before.. Served with roasted asparagus and brussel sprouts and rosemary garlic roasted potatoes.

I have a lot left over. Warmed up well in the microwave with extra sauce. My guests enjoyed it! This is the second time I've made this. I used spinach instead of kale and.

Presentation is very impressive. I made this last year for Christmas and then woke up Christmas morning with the worst flu I have ever had. Had a friend wrap the roasts, because I had done two of them and put them in the freezer. We pulled the first one out in March and it was one of the best meats I have made. Am making it again for this Christmas.

I did not make this, but had the pleasure. Saturday. It was spectactular. I realize it is time consuming, however being able to do it the day before will enable me to serve it during the holidays. I have a mixed review on this recipe. The roast's aroma and presentation were great BUT the apples fell apart and I thought that the filling lacked something. I cooked according to the recipe. My guests loved it, I liked it - but it's a time consuming recipe to only like.

I will make this again but for the filling: use a sweet Italian sausage, increase the spices, and maybe increase the apples. I will decrease the amount of apples for the roast to cook on and I would peel them - then as the roast rests puree them for the sauce. The sauce was very good. The recipe is good but I think it could use some tweaking. Also, the roast does cook faster than the recipe states so watch your times. Italian in- laws.. Italy they don't fool around when it comes to food.

This was spectacular!! Flavor & presentation was awesome, I did skip the browning before and used fresh instead of dried apples. This will be on the list for Christmas dinner!

Exceptional dish! But Nix the ground. There seems to be.

Use. fresh sliced (Gala). Tying up the roast. A tight, plastic wrapped. Browning or searing can be done safely within 2.

Lightly. cover the roast with. The. is an evenly cooked. This dish was not only tasty, but pleasing on the eye.

I added dried cranberries to the filling, used fresh mushrooms and apples, but otherwise followed the recipe. The only exception was that I seasoned and browned the ground pork along with the other ingredients. I didn't bother browning the roast before sticking it into the oven. The prosciutto gave it enough color. I'll be making this again! I made this for. dinner this evening. LOVED it. Absolutely gorgeous.

Took. forever (3 hours. I deviated. from the recipe. I. not find dried or. Whole Foods, so I.

I. don't think I used a. I had enough. blanched kale to. Since I had. cooking bacon in my.

I. drained out most of. Tbls. butter and. I. didn't bother with. I had. that sucker stuffed. I was not in. the mood). I put it. pan and stuffed it.

Took. meat thermometer. I think. stuffing to cook. I will. THE DAY BEFORE.

It's. just too exhausting. Time consuming, but absolutely worthwhile!

I found this recipe to be worth all of the effort, but that the apples make the dish. I didn't have dried apples for the stuffing, so I used fresh and that worked beautifully. I also sliced rather than halved the remaining apples for quantity purposes and that worked well too. I will definitely make this again, but only on special special occasions for cost and effort purposes. Cooked it at 3. 80 F for the full 1 hour and 4. So Succulent and savory!

This recipe is the works! Would have been better cooked at a lower temperature. The apples burned and the kale in the stuffing saved the roast - flavours were still very good.

Used celery instead of dried apple as I wasn't sure about all the sweet flavours. Will make again but cook for less time. Made this for a dinner party this weekend. Did not use the ground pork in the stuffing.

Instead, I added about 1 cup of toasted pecans. Had no problem with moistness (another reivew indicated that the ground pork helped keep it moist). It was still really moist. Did not brine the meat but definitely would next time; although the stuffing was delicious, the meat itself could have benefitted from the brining. A modification I did make: I deglazed the roasting pan at the end (to make the sauce) with cider, then I added the mushroom and chicken broths to that, plus I made a roux and then added the sauce to that, to thicken it up a bit more. Very tasty. I'd say the gravy was what really made this sing, but all in all it's a good recipe, and great for a party, as you can prepare in advance (what a lifesaver!).

WOW! This was go good. Company raved about it.

Followed recipe to a T except for the butter. Salmon With Salsa. I omitted it since we are dairy free but quite frankly I don't think you would miss it. I would cut down on the cooking time though and tent it for longer. The presentation is beautful too- I will definitely make this again. Great Recipe. Follow it exactly and don't skip the sauce which I think makes the recipe.

The uncooked ground pork stuffing makes the roast moist. That combined with the crunchy exterior made this recipe a hit with the family.

Roasted Stuffed Loin of Pork Recipe. Watch how to make this recipe. Heat oven to 4. 50 degrees F. Prepare the stuffing mix according to package instructions in a bowl.

Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through.

Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil.

Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan. Roast in 4. 50 degrees F oven for about 1. Reduce oven temperature to 3.

F. Continue to roast for 5. F and potatoes are fork tender. Let the pork rest for about 1. F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes.