Ingredients: |
Ingredients: 1/2 c. chopped onion
1/4 c. finely chopped celery
1/4 c. finely chopped carrot
4 fresh mushrooms, chopped
1 1/2 T. butter or margarine, divided
1/4 c. chopped pecans
1 c. seasoned, dry breadcrumbs
1/2 c. water
1/4 c. red wine vinegar
1 T. chopped fresh parsley
1 t. beef-flavored bouillon granules
1/4 t. pepper
2 lb. boneless pork loin roast
1 T. browning-and-seasoning sauce
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Directions: |
Directions:Saute onion, celery, carrot, and mushrooms in 1 1/2 t. butter in a skillet until onions are tender. Stir in pecans, breadcrumbs, water, vinegar, parsley, bouillon granules, and pepper.
Preheat oven to 375º. Using a long, sharp knife, make a vertical slit from one end of roast to other, cutting almost to, but not through, bottom. Make a horizontal slit through roast to create a "+" for stuffing.
Spoon small quantities of breadcrumb mixture at a time into one end of the roast. Continue to add stuffing until visible from other end. Firmly press stuffing from both ends toward center of roast, adding any extra stuffing that will fit. Place roast in a greased 11 x 7 x 1 1/2-inch casserole; spoon any remaining stuffing around roast.
Melt remaining 1 T. of butter; add seasoning sauce. Brush top of roast with half of butter mixture. Place roast in oven; reduce temperature to 325º. Bake 40 minutes; baste with remaining butter mixture. Cover roast with aluminum foil, and bake an additional 35 minutes or until done. Remove roast from oven; slice with a sharp knife, and arrange in a spiral pattern on a serving platter; spoon any extra stuffing on the side. |
This recipe for Vegetable-Stuffed Pork Loin is from