Stuffed, Herb-Crusted Pork Loin and Herbed Bake Potatoes

Stuffed Pork Loin with Herbed Bake Potato

Stuffed Pork Loin with Herbed Bake Potato

It’s not often I get my hands on a nice big pork loin roast, so when I do, I have to do something special with it.

Tonight I tried something new. I’ve done stuffed pork loin once before, and wasn’t real thrilled with it, all the goop oozed out. So this time I tried throwing in some feta to help bind the cream cheese. It still oozed some, but it tasted so darn good I didn’t care.

This was quick (to put together) and took about an hour to bake.

Herb-crusted pork loin

  • 2.5 lb pork loin roast, fat left on one side.20141005_183045
  • 5 green onions, chopped
  • 6 big white mushrooms
  • 1/2 cup crumbled feta
  • 4 oz cream cheese
  • rosemary, sage, garlic powder and black pepper
  • 4 Tblsp bacon grease or olive oil.
  1. Heat oil to very hot in big fry pan
  2. Cut most of the way through the loin, lengthwise.
  3. Rub the seasoning on the outside (both sides)
  4. Lay fat-side down in the hot grease and fry until golden brown. Turn over and do the same for the other side.
  5. Remove from heat.
  6. In the fry pan with remaining oil and seasoning, throw in the chopped onions and mushrooms and add a little more garlic (or minced garlic would be good) and fry until wilted.
  7. Add the feta and cream cheese, stirring until melty and well blended. Remove from heat.
  8. On thick tin foil, place the pork, and open it. Spoon on the hot cheese mixture and fold over the top – make sure the top is the side with fat.
  9. Bring up the tin foil and press against all sides – to hold in the stuffing – but leave the top open so it gets crispy.
  10. Bake 350 degrees for about an hour, or until done. Don’t overcook.
  11. Immediately drain off the excess oil, keeping the foil tight around the meat. Let set for about 10 min before moving to a plate and slicing.

Herbed baked potatoes

  • 20141005_183112Large baking potatoes (I like russet or Yukon gold)
  • vegetable oil (or olive oil)
  • herbs of your choice.
  • potato nails
  1. Scrub baking potatoes clean and insert potato nails (if you have them) If you don’t, that’s fine, they will just take a bit longer to cook and you should start them before the meat.
  2. Dry the potatoes, then pour a little vegetable oil onto a paper towl and blot it onto the potatoes, covering the whole potato.
  3. Sprinkle with choice of seasoning. Today I used Mrs. Dash salt free herb and garlic.
  4. Bake in oven alongside (but not touching) the pork roast.
  5. Serve with favorite toppings. In our house it’s sour cream, butter and chopped green onions and fresh ground pepper.



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