Wednesday, December 31, 2008


Happy New years Eve. I wanted to get Chinese food or go out to dinner but instead I've wound up making dinner. At least DH was helping so it wasn't too bad. I bought a pork loin and when I opened it the loin actually was 3 pieces. This is the first time that's ever happened to me. I don't think it's the norm, but do check and see if your loin has a sneaky label that says 3pc.

1 pork loin
1 box Jiffy cornbread mix
1 egg
1/3 cup milk
1/4 onion, diced
1 apple, diced
1 stalk celery, diced
Handful of chopped walnuts
Kitchen String- my grocery store did not sell any so I asked at the meat counter if they would cut me about 3 feet of string and they did :)

DH cut the loin(s) so it would lay flat and pounded it
Then the meat was salted, peppered, and rosemary and sage seasonings were sprinkled on it.

I baked a jiffy box of cornbread per the box directions and crumbled it
I diced 1 stalk of celery and a quarter of a sweet yellow onion.
I sauteed the celery and onion in butter
DH diced up 1 whole Honeycrisp apple

I dumped the vegetables over the cornbread pieces and added the diced apple
Then I added a sprinkling of chopped walnuts
Stir everything together well

Take cornbread mixture and smear a layer on top of the flatten pork loin.
Tie up the loin with kitchen string

Heat oven to 450 degrees
Place the loin in a baking pan
Cook the loin at 450 for 15 minutes
then lower the temperature to 325 and continue cooking for another 45 minutes

Internal temp should be 140-145 degrees

Remove kitchen string and cut into 1/2-1 inch pieces. Don't cut pieces too thin or the stuffing will fall out.

1 comment:

Elle said...

Mmmm sounds like a great stuff pork loin...and pretty easy, too.