Wednesday, March 18, 2009

Cornbread & Pecan Stuffed Pork Loin

Pork loin is a common meat staple in our home. I love how I can prepare it in various ways and it's just as versatile as chicken. This time around, I stuffed it with cornbread and pecans for a little southern flair.

Cornbread & Pecan Stuffed Pork Loin
recipe adapted from

1- 2 pound boneless pork loin
4 cups crumbled cornbread
1 cup chicken broth
1/2 cup onion, chopped
1/4 cup pecans, lightly toasted
1 egg
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon fresh sage, chopped
salt and pepper to taste
1 tablespoon olive oil

Preheat oven to 350 degrees.

In a skillet, melt butter. Add onions and garlic and cook until tender. Add sage and cook for about 30 seconds.

Remove from heat and add cornbread, onion, pecans and egg. Stir, adding the chicken broth slowly until it becomes spreadable. The stuffing should look like stuffing. Season with salt and pepper to taste.

Butterfly or roll cut pork loin. Spread stuffing over the pork loin and roll up. Secure with kitchen twine.

Preheat skillet until hot. Add olive oil and place pork loin in hot skillet to sear. Turn every minute until the surface of the pork loin is seared. Move pork loin to baking dish and bake in preheated oven for about 30 minutes or until the meat reaches an internal temperature of 155 degrees F. (68 degrees C.). Remove from oven and let rest for 5 minutes. Slice and serve.