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Monday, June 21, 2010

Stuffed Pork Loin with Maple Mustard Glaze

This recipe is very easy to make, but it looks like it took you all day. It's very moist and delicious!

1 Pork Loin (2lb), butterflied*
Salt, Pepper & Garlic
1/4 cup Beef Broth

1 prepared Jiffy Mix cornbread, crumbled
1 Cream of Chicken Soup
1 can Mushrooms and liquid
Salt, Pepper & Garlic

2 Tbsp Maple pancake syrup & 2 Tbsp Spicy Brown Mustard

Preheat oven to 350 degrees.

Mix stuffing ingredients in a medium size bowl. Spoon into cut side of the pork loin. Roll up the loin. Place cut side down in a casserole dish sprayed with Pam. Pour 1/4 cup beef both in the bottom of the dish to keep the pork moist. Sprinkle pork with salt, pepper and garlic.

Bake for 1 hour. Mix mustard and syrup. Baste pork loin and return to oven for 20 minutes. Let it stand 10 minute before slicing.

* For this recipe I made a roll cut on the Pork Lion instead of butterflying it. It takes more time and patience, but worth the trouble!

Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.

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