"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffed Pork Loin Recipe

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This recipe for Stuffed Pork Loin, by , is from Foster Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Justice, Daughter-in-law of Nancy Beall
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole Pork Loin
1 pkg. hard Salami
12 slices provolone Cheese
1 pkg. pepperoni

Directions:
Directions:
Slice the whole pork loin in half but do not cut through all of the way. Layer the cheese 6 slices on each side of the loin. Next, layer the salami and then the pepperoni on top of the cheese slices. Fold the loin back together and season the outside with your favorite pork seasoning. Finally, tie the cooking string at one end and swirl around the rest of the loin all the way to the other end. Tie it off and cook in the Rotisserie for the allotted time due to the number of pounds.

Personal Notes:
Personal Notes:
This recipe is to be cooked in a Rotisserie. It can also be cooked in the oven. Cooking time depends on how many pounds the loin is. When cooking this in the oven it is recommended to cut into 4 inch chops and butterfly. Then stuff with the ingredients.

 

 

 

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