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.
- 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.
- Heat oil to very hot in big fry pan
- Cut most of the way through the loin, lengthwise.
- Rub the seasoning on the outside (both sides)
- Lay fat-side down in the hot grease and fry until golden brown. Turn over and do the same for the other side.
- Remove from heat.
- 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.
- Add the feta and cream cheese, stirring until melty and well blended. Remove from heat.
- 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.
- Bring up the tin foil and press against all sides – to hold in the stuffing – but leave the top open so it gets crispy.
- Bake 350 degrees for about an hour, or until done. Don’t overcook.
- 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
- Large baking potatoes (I like russet or Yukon gold)
- vegetable oil (or olive oil)
- herbs of your choice.
- potato nails
- 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.
- Dry the potatoes, then pour a little vegetable oil onto a paper towl and blot it onto the potatoes, covering the whole potato.
- Sprinkle with choice of seasoning. Today I used Mrs. Dash salt free herb and garlic.
- Bake in oven alongside (but not touching) the pork roast.
- Serve with favorite toppings. In our house it’s sour cream, butter and chopped green onions and fresh ground pepper.