The Recipe I Promised ...

How are you all on this Friday? I'm sitting at my dining room table. Cider is steaming next to me, peanut butter cookies are cooling on a rack, and I just noticed a spider web on the ceiling. I have two sick ones at home, but they are both resting.

This is a diversion, but I never realized the amount of snot that a baby with a cold can produce. I feel so badly for her. There is snot everywhere, even in her hair. Yes, I did wash it out!

Mr. S isn't feeling well at all. I didn't mean to pass on my illness to him, but it just happened. I really hope we will all be well enough to go to church on Sunday.

Well, as you can probably already tell, nothing profound today. I'm just here to deliver the promised pork recipe.

I got this recipe from this website, , by the way.

Stuffed Pork Tenderloin

Pork Loin Preparation:
1 3-5 lb pork loin, trimmed

Using a boning knife ( I do not have one of these useful implements), cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible. Rather then reduce the meat to an unrecognizable state, I simply used my skills of dissection and made a clean slice right down the middle of the loin.)
If desired, use a meat pounder to make the resulting pork roll into a thinner slab.
When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.

Stuffing:

2 1/2 cups bread crumbs

1/2 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

3 tablespoons olive oil

1 tablespoon butter

4-5 cloves fresh garlic, minced

1 onion, chopped finely

1/4 teaspoon each salt and pepper

1/2 teaspoon paprika

1/3 teaspoon onion powder

3 tablespoons water (or as needed)

sage, garlic powder and other seasonings (to sprinkle on roast)

1/2 finely chopped bell pepper (optional variation)

Wash the parsley well, pat dry and chop finely.

Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute.

Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass. Coherent mass? Very odd terminology for a recipe, but it makes sense if you think about it! This did give me pause temporarily though.

Remove from heat and allow to cool 10-15 minutes.

Stuff the Pork Loin then Roast:

Spray or rub both sides of the pork loin with a good quality olive oil. (Just to let you know, the recipe works with a regular quality olive oil!)

Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano.

Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork.

Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end.

Sprinkle the top with paprika and other seasonings and set in a roasting pan.

Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165.

ENJOY!