Shelly's Recipe

VEGETABLE STUFFED PORK LOIN

Category: Roasts/Tenderloins - Pork

Stuffing
1/2 cup finely chopped onion
1/4 cup finely chopped celery and carrot
4 fresh mushrooms, chopped
1 1/2 tbsp butter, divided
1/4 cup chopped pecans
1 cup seasoned dry breadcrumbs
1/2 cup water
1/4 cup red wine vinegar
1 tbsp chopped fresh parsley
1 tsp beef bouillon granules
1/4 tsp pepper

2 lbs boneless pork loin roast
1 tbsp browning and seasoning sauce

Saute vegetables in 1 1/2 tsp butter until onions are tender. Stir in remaining ingredients.

Preheat oven to 375. With 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 an X opening for stuffing.

Spoon small quantities of breadcrumb mixture at a time into one end of the roasting. Continue stuffing until visible from the other end. Firmly press stuffing from both ends toward center of roast, adding any extra stirring that will fit. Place roast in a greased roasting pan; spoon any remaining stuffing around roast.

Melt 1 tbsp butter; add seasoning sauce. Brush top of roast with half of butter mixture. Place roast in oven; reduce temperature to 325. Bake 40 minutes; basting with remaining butter mixture. Cover roast with foil and bake an additional 35 minutes. Remove from oven and allow to rest at least 15 minutes before slicing. Arrange in a spiral patter on a serving platter; spoon any extra stuffing on the side. Serves 4-6