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Stuffed Pork Loin Recipe

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This recipe for Stuffed Pork Loin, by , is from Cristina's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cristina Thompson

Category:
Category:

Ingredients:  
Ingredients:  
2 lb garlic and herb seasoned pork loin
1 package of cream cheese
bacon
1 Tbsp Worcestershire sauce
Tbsp Greek pepper juice
5 Greek peppers
1 Tbsp Better then Bouillon Beef Paste
1 cup water

Directions:
Directions:
Soften cream cheese and mix the Worcestershire sauce and Greek pepper juice in with the cream cheese. Butterfly your pork loin down the center, cut deep but not all the way through. Stuff the cream cheese mixture into the pork loin. Then you'll take your Greek peppers and push them into the cream cheese (spaced out evenly down the center of the pork loin). Top your loin with bacon, typically about 5-6 pieces. Mix your beef base with 1 cup of HOT water and slowly pour in the bottom of your dish. You more than likely won't use all 8 oz of water, just pour enough to get the bottom wet. Cover with aluminum foil and bake. I bake mine for one hour at 300 degrees and 30 minutes at 225 and it's typically cooked through. You can also follow the instruction on the loin for cooking I just prefer "Slow and Low" cooking method for better flavor. After you bake it you'll uncover it and Broil for a few minutes until bacon is cooked and crispy! Then you're done, its a great leftover meal too - we typically eat it as pulled pork sandwiches the next day!

Number Of Servings:
Number Of Servings:
1 loaf
Preparation Time:
Preparation Time:
2 hour
Personal Notes:
Personal Notes:
Recipe credits go to Kaley Thompson

 

 

 

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