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Recipe: Stuffed Pork Loin

Sausage Stuffed Pork Tenderloin

In yesterday’s post, I commented on the need to start eating meals that didn’t include a tomato base. Last night, I went for the ultra simple when cooking. This particular “recipe” should be called something else considering it took no time to prepare and was easy to cook.

A small pork loin (about 2.5 pounds) was sliced in the middle to open up a pocket in which I stuffed a garlic flavored sausage. Then, I rubbed the pork loin with the following spices: salt, cracked black pepper, paprika, Tony Chachere’s, onion powder, garlic powder, and dried thyme. Around the pork loin I threw chunked carrots and slices of onion.

sausage stuffed pork loin_110313-8-2

The whole concoction was placed in my oven, preheated at 350 degrees, and cooked, uncovered, for 20 minutes per pound. I allowed it to cook a wee bit longer than this, about 70 minutes, bringing the loin to an internal temperature of 160 degrees. While the loin cooked, I cleaned my kitchen, generally puttered around my house, and fretted if it would be any good. Not working by a recipe is hit or miss for me.

sausage stuffed pork loin dinner_110313-3-3

But this time it was a big hit! Once removed from the oven, I covered the pork loin with aluminum foil and let it sit for 10 to 15 minutes figuring this might help. I have no idea if it did or not. However, once sliced, it was still juicy and not dry. The sausage helped flavor the meat and the spices I had chosen to top it with seemed to work out really well. Overly all, a good success.

I have some in my bento box today, though I don’t have time this morning to snap a picture of it. However, I do plan to take a picture of tomorrow’s bento featuring the same thing.

Happy Monday everyone! And don’t forget to be the bento.

Comments

  1. Mike says:

    I love it, it looks great! Is there anything pork can’t do?!

  2. Sile says:

    Wow, that looks INSANELY tasty! Definitely going to have to try something like this. Was the sausage an already cooked thing, or was it raw?

    • Jenn says:

      Hi Sile,

      Long time, no see. Glad to see you back around (as I’m glad to be around the blog more often myself).

      The sausage was a smoke sausage that really only needs a bit of heat once purchased. It’s the type that I use in my jambalaya recipe and such.

      I hope that answers your question.

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