Stuffed Pork Loin: Sandi's Recipe of the Week - June 21

Presents

Sandi's "Recipe Of The Week"
June 21 - 27, 2003

"Stuffed Pork Loin"

Stuffed Pork Loin

Recipe Source:
July 2001 Issue of
Canadian Living Magazine

Serving Size: Makes 8 servings

Amount	Ingredient
1 tablespoon	vegetable oil
1	onion, chopped
1	carrot, diced
1 stalk	celery, diced
1 tablespoon	chopped fresh thyme
1/4 teaspoon	salt
1/4 teaspoon	pepper
2 cups	fresh bread crumbs
2 tablespoons	chopped fresh parsley
1	egg, beaten
3 1/2 pound	boneless center-cut single-loin pork roast

Preparation Instructions:
In skillet, heat oil over medium heat; cook onion, carrot, celery, thyme, salt and pepper, stirring often, for 10 minutes or until softened. Stir in bread crumbs and parsley. Let cool for 10 minutes. Stir in egg.
Slice pork lengthwise down center almost but not all the way through; open like book. Repeat slicing for each half; open out. Spread stuffing over pork, leaving 1 inch border on all sides. Roll back up and tie at both ends and center with kitchen string.
Place pork on rack in roasting pan. Roast in 350 degree oven for 1 1/2 to 2 hours or until meat thermometer registers 160 degrees. Let stand for 10 minutes before slicing to serve hot. (Make ahead: Refrigerate until cold; wrap in plastic wrap and refrigerate for up to 2 days.) Makes 8 servings.
Per serving: about 309 calories; 12 g fat; 8 g carbohydrates; 40 g protein; 236 mg sodium; 1 g fibre; 132 mg cholesterol.

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