How Long To Cook Stuffed Pork Roast
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02/19/2013
this was fantastic the parcel of pork we got had ii pieces, and then I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra ten min.....Loved information technology
12/24/2012
tried this one out for the married woman and turned out ok , but could have been improve if i had the cord to tie upwards the tenderlion and had cutting information technology properly to flatten a fleck better for the part.My wife found it a chip bland ( i used the wrong mustard lol)so i remember adjacent fourth dimension sick use minced garlic and more than of information technology .Joys of the beginner lol
09/xvi/2013
I will admit I was a piddling nervous making this the start time for guests because it was new on this site with just 3 reviews, I used a pork loin eye cut, one and one half lbs, followed the recipe exactly and information technology was perfect!!! Beautiful presentation! I just might add some craisins to the stuffing next time.
07/28/2014
Incredible! My tenderloin was too fat and even after pounding it was still also fatty to roll. Since the packet essentially comes with ii, I just latered it. I thought the flavor was outstanding! Best pork tenderloin I've e'er eaten and married man agreed.
06/24/2017
We loved the filling, simply the meat was very dry - maybe too lean. I will give it another try and postal service another rating it I have better results. This recipe takes a few extra minutes, merely I could see it would be a great company dinner; everything could be done correct upwards to the point of searing it. Volition give it another try and re=post.
03/02/2015
I take fabricated this twice now and will go far once more. I follow the recipe ingredients except I utilise a pork loin instead of a tender loin. I butterfly it out to 18 x 12. And follow ingredient listing adjusting for the added area to comprehend. Gyre information technology upwardly and sear information technology on a iron griddle and bake covered 325 degrees for 1 hour. Comes out fork tender. Mmm
07/28/2015
Delicious! My start time ever cooking pork and it came out incredible! I added a lilliputian parmesan cheese because I had it around and used chopped yellow onion instead of shallots because information technology's what I had. I likewise made some brussels sprouts in the same pan and they soaked up the flavour beautifully. Highly recommend!
03/17/2014
Followed the recipe, although mine took about an hour to melt, probably depends on thickness of meat. Took a while to prepare, but tasted wonderful. Steamed some brocolli for a nice no-carb meal.
03/10/2013
Fantastic. Added some chopped apricots for a little colour.
03/02/2015
We simply finished eating this recipie. It was very good. Side by side time I'll mince the mushrooms more finely. I was likewise worried that information technology would exist dry. It wasn't but I did make a sauce by deglazing the pan west/ chicken broth subsequently sauteeing the mushrooms then subsequently the meat finished in the oven. I used an oven condom pan so I didn't have to transfer to a baking dish. I added some cream and a chip of unsalted butter to the sauce. It was just right. I'd dear to add some red vino side by side time. We made roasted reddish potatoes and some roasted zuchini too. Very adept :)
12/02/2014
Very tasty would arrive again.
12/24/2014
This was fantastic, I just changed one affair, I added feta cheese to the filling. I am going to use this same filling with craven breasts soon. Thanks for a new favourite!
04/xix/2015
Not enough seasoning for the pork. I would experiment calculation more (of something) next fourth dimension. Peachy, just not great.
10/xiii/2016
I made this terminal night and it was delicious but I made some changes. I didn't take shallot so used one-half of a sweet vidalia onion. Also used a whole x oz package of baby Bella mushrooms, ii cloves of garlic, 1/two tbsp of fresh thyme. Didn't apply sage because I had none, one/two tsp of salt, 1/4 tsp pepper, 3 cups fresh spinach and 1 tsp Dijon and 1/two tsp stale parsley (didn't accept fresh). Instead of prosciutto y used pancetta on the outside after I rolled earlier tying. Had to cook almost 40-45 minutes after searing. Tented and rested for v minutes. Volition definitely make again.
03/15/2015
Groovy!! 1st try & it was like shooting fish in a barrel-peasey . Thanks.
ten/22/2013
Great recipe. I did make one change, instead of mustard which I am not a fan of, I added pocket-sized amounts of sherry to the mushroom mixture letting information technology cook off each time. It turned out great! I served it with baked acorn squash stuffed with couscous. Thanks for the recipe! Easy to make!
09/18/2014
We enjoyed this, presentation was very pretty. I did find that the timing was off however. Thanks for sharing.
01/02/2014
This was a nice recipe to start the new year with! Very tasty. I made exactly as written and really enjoyed the flavors and pretty presentation. My prep fourth dimension was about an 60 minutes saute to sear, so keep that in mind if you lot are budgeting fourth dimension for a prep. Also, later 30 minutes in a pre-heated oven my pork was medium rare pushing medium, and I used ane.three LB tenderloin, smaller than the recipe calls for. Side by side time I ready recall I'll preheat to 400*, and roast 30min. Thanks for sharing your recipe with AR!
03/28/2016
I used bacon instead and added some grated cheese. Delicious
08/12/2014
My family unit loved this dish - said information technology was their favorite mode to swallow pork! Made it exactly as the recipe is stated.
05/25/2016
Loved this recipe. Easy to make, the taste was wonderful. I used fresh herbs because they were bachelor. I seared information technology a little longer to get a nice caramelization, then I reduced the cooking time slightly. - I have made this a few times now and will definitely brand information technology again. :)
12/30/2016
Did non have any proscuitto, so I used thinly sliced ham. Very adept.
07/nineteen/2015
This was a corking-tasting meal that everyone liked. It's important to flatten the tenderloin and get some aid with the ties to go a solid roll. Mine came out looking practiced, staying together, and tasting nifty!
02/14/2017
If you lot follow the roasting instructions on this, your tenderloin will come out rare.
05/28/2015
This is one of the best recipes I've ever used for pork tenderloin. I followed advice of other reviews, layering pounded sections of the pork rather than rolling it, and so cooking it in the oven at 425 instead of 350 for half an hr, and it turned out bully. I used cooked salary instead of prosciutto. I'd readily serve this to guests.
10/24/2015
I cooked it for only twenty mins and to an internal temp of 145. I let information technology rest wrapped in foil for 5 mins. Pork tin can be slightly pink and way more tender and flavorful this way. Only demand to cook it above 140 and your good. I used fresh Garlic instead. Truly excellent and my family enjoyed information technology
12/xiv/2017
This was fantastic. Great flavor. Cook it an extra 10 minuets.
06/sixteen/2015
I WENT TO WEIGHT WATCHERS OVER 10 YEARS Ago THIS RECIPE WAS HANDED OUT AND PREPAIRED THIS SAME Fashion Simply COOKED ON THE GRILL Crawly AND ONLY 7 POINTS ON YOUR WEIGHT WATCHERS COUNT. BEST IF COOKED UNCOVERED ON B.B.Q GRILL WITH GRILL TOP ON.
08/14/2017
Outstanding recipe! The filling is flavorful and keeps the pork from drying out.
09/02/2016
Practiced but non corking. Nice presentation. Side by side time, I'thou adding garlic and some feta cheese to stuffing.
01/02/2017
I made for News Years dinner with a few enhancements as follows: packet came with 2 tenderloins for which I had enough of stuffing. I added 2 slices of provolone cheese for each tenderloin on height of ham and then added stuffing on top of cheese. Once tenderloins were stuffed and rolled, I sprinkled some celery salt on exterior, wrapped salary slices around each and so tied with string. I browned in a bandage atomic number 26 frying pan and then finished baking in oven. Served with Green beans with shallots and roasted carmine peppers, black eyed peas with country ham fries and dark-green onions forth with corn bread. My family loved the repast-tenderloin recipe is definitely a keeper! Happy New year's day!
07/27/2017
I used what I had at home. I didn't have whatever prosciutto only I had luncheon meat sized pepperoni so I used that so I minced the spinach by accident while doing the onions and mushroom in the food processor simply information technology worked out fine. I added parmesan cheese to the filling mix and swapped the sage for basil. It is delicious! Thanks for the recipe. I recollect there could be all kinds of swaps to get different flavors.
05/02/2016
Tasty! I used only one pan throughout this entire repast. Sautéing the stuffing, browning the meat, and baking it in oven. No need for the nine x13 glass dish. While the meat was resting, I deglazed that same pan with chicken stock and made a sauce with Dijon mustard, horseradish, and butter.
11/01/2013
I left out the mushrooms.
01/14/2017
I didn't accept prosciutto so I substituted blue cheese (Crumbled it). Information technology was easy and very delicious. I will definitely brand this over again.
09/20/2018
A little salty I'll cut back next fourth dimension. I doubled recipe and it turned out great. Easy and makes a nifty impression at a dinner party.
05/27/2014
This turned out slap-up for me! Made mine with honey mashed sweetness potatoes and carrots an a side of peas. Great combo! Will definitely make information technology again.
05/22/2018
I made this for a birthday dinner. It turned out fantastic. I followed the recipe equally written except that I added thin slices of provolone cheese on top of the mushroom spinach mixture and so rolled information technology upwards and tied it. I also made an Apricot glaze which I brushed on after it had baked twenty minutes, once more when I took it out of the oven. it was moist and delicious and so pretty to serve. The 3/4 inch slices stayed together nicely. I served it with a unproblematic green salad and Mashed Sweetness potatoes with Cilantro and Jalapeno Pepper from this site. I also requested the butcher at my supermarket to butterfly the pork tenderloin for me and he gave me some butcher's twine to tie it. A trivial extra piece of work just well worth information technology . Will definitely make information technology once again
06/01/2018
Then delicious, followed recipe exactly. My problem was rolling and securing loin one time stuffed. Next fourth dimension I might trying using two butterflied, flattened tenderloins for easier rolling. BTW, the stuffing was so practiced, I might fix it as a side dish on another repast.
09/19/2018
Very tasty filling, with meat that was tender and moist. The only changes I made were to substitute uncured love ham for the prosciutto (due to upkeep constraints) and to double the cooking time in the oven. The loin was still a bit as well pink in the centre later on a half an hr. I recollect perchance I didn't butterfly the meat properly or pound information technology sparse enough, and so that may take been a factor. Still, I'll make information technology again! Tip: If you're serving roasted potatoes with this meat every bit the recipe writer suggests, don't throw away the fat/juice leftover in the skillet and roasting pan. Glaze the potato pieces in information technology for roasting!
03/16/2016
will definitely make once again...will make an white vino mustard sauce side by side time equally an accompaniment
12/29/2016
I wasn't a fan of the flavor for the time it took. My husband idea information technology was okay.
01/13/2017
No chants, and it was corking!
12/19/2017
It turned out perfect! I used fresh herbs instead of the dried herbs and fresh garlic. My young man is grateful at that place were leftovers and has made sandwiches for luncheon. The simply thing I would do differently is get a smaller cut of tenderloin but no one seemed to mind
05/09/2020
Information technology was delicious!, but only giving 4 stars considering the timing was way off. Do not call up y'all can make this in an hour - prep time was 1.v hrs, And baking fourth dimension was another ane hour.
03/11/2018
I mostly followed the recipe, but with two major exceptions: i) I put a little feta cheese on top of the filling in the pork tenderloin, 2) I wrapped the prosciutto on the outside of the meat. In any case it was excellent, and I will make it over again.
01/01/2018
Awesome and flavorful! I fabricated this for some guests and my wife, and we couldn't get enough. I forgot to add the Dijon mustard to the spinach mixture before spreading it on the meat, and so I spread the Dijon mustard earlier adding the spinach mixture. Also, I added provolone cheese, 4 slices, before the spinach mixture. Prep was more like 1.v hrs, though. Will brand this over again.
12/27/2016
Best dinner e'er...don't modify a matter!
12/06/2015
Non enough stars to express how awesome this turned out!!
09/09/2018
Information technology whole family really enjoyed the dish. Can't wait to make information technology once again.
ten/xx/2016
I made it simply as directed and it was cracking. Only exception I put some Apple cider in lesser of the roasting pan. I try to follow directions first time and changes adjacent fourth dimension and so yes, I volition brand this once more! Thanks for the recipe. Succulent!
01/sixteen/2017
Splendid recipe.....Would definitely do information technology again. Chef Ron
09/14/2018
I must accept done something wrong. Flavor was skillful but it was very dry out.
08/28/2016
This was a favorable stuffed pork tenderloin. The stuffing was perfect balance of flavor with the mushrooms and shallot and with those herbs. I could of pounded my pork tenderloin a lot ameliorate on one side. But over all my hubby loved information technology and I will make information technology over again for sure.
11/30/2021
It was a great recipe, I blimp the loin and wrapped in salary. Thank you
04/17/2018
I made actress stuffing for a side dish. I besides put feta in the stuffing. It was delicious. The just problem was the pork was over done.
10/25/2014
This is a accept on the recipe that I had at restaurant: pork tenderloin stuffed with shrimp, bacon, coconut and pineapple served with jasmine rice, seasonal vegetables and fiery adobo glaze.
12/24/2013
Easy, flavorful, and looks pretty!!
06/16/2018
did not take too long to make. Forgot the parsley, no big bargain. Did non sear cuz put proscuitto on onside. Turned out moist, tender and succulent! would recommend
04/25/2017
I will definetry make information technology again - But - non with those seasonings. I used half of what it said and information technology nevertheless left an awful palatableness. The meat was tender and everyone loved the filling.
06/20/2019
Hate to say only yes fabricated changes. First used ii tenderloins no prosciutto used fresh garlic regular onion mushroom spinach and broccoli cheddar cheese 2tbl parmigiana some red pepper flakes tied altogether smells delicious taste fifty-fifty better!
09/24/2018
I was so excited to make this and information technology was meh. Presented beautifully. My husband and I found information technology banal. Probably will non brand once again.
01/27/2019
Fabricated it for our little gourmet group and they loved it. Baked it at home, then traveled 30 mins. I think that let information technology residual then when nosotros carved it, it came out perfect! I would prefer simply a touch more mustard. Highly recommend!
05/30/2019
Excellent dish! Even my family unit, who are picky eaters , actually enjoyed it. My husband liked it and so much he had more the next day for dejeuner.
07/10/2018
Very skilful - my beginning attempt at doing a stuffed tenderloin and it got great reviews.
04/08/2020
Tasted keen and was easy to make!
xi/17/2018
Didn't have prosciutto. Grated some granda cheese into mix. Rolled wrong style... used skewers to hold together. Hard to cut tho
03/03/2017
I used 2 1 pound tenderloins. Came out excellent! I tin can't wait to have it once again
10/29/2021
Well-nigh white meats, especially pork, can be bland. This recipe was a disappointment. Knowing that white meat pork tin be bland, and knowing that spinach and mushrooms are also banal, I amped it up. I doubled the Dijon mustard. I doubled the parsley. I salted the stuffing mix and ALSO salted the pork loin. I doubled the black pepper. I doubled the thyme. I pan seared the loin as instructed to get a tasty bark. This recipe is missing something and one time I figure it out I'll endeavour it once again.
Source: https://www.allrecipes.com/recipe/230213/stuffed-pork-tenderloin/
Posted by: mcmullincousine.blogspot.com
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