Stuffed Pork Loin
For an elegant Sunday supper, guests are sure to be stuffed on stuffed pork loin. With sausage, apple, and fennel variations, these easy stuffed pork loin recipes draw their flavors from classic and contemporary seasonings.
These pork loin slices are pounded thin, stuffed with prosciutto and cheese, breaded, then grilled to perfection in the recipe. Cut the rolls in one-inch slices, or medallions, to see and taste the delicious filling.
Pour cider gravy over slices of this lovely stuffed pork loin roast and pass any extra. Apple slices that have been sauteed in butter are a delicious accompaniment.
As Christmas dinners became more intimate in the 1860s, holiday menus become more elegant. Richer, more elaborate dishes offered a wide variety of ingredients that were available by rail; figs and apricots from California, wild rice from the Midwest, and seafood from either coast. This elegant pork roast, topped with wine sauce, is nice enough to serve for Christmas or New Year's, in place of turkey or ham.
This standout pork tenderloin is stuffed with three root vegetables and drizzled with a deliciously rich mustard sauce.
A delectable cream cheese mixture fills the pocket of each pork chop, which is grilled to perfection. The warm apricot, cranberry, and horseradish glaze is added to this main dish recipe just before serving.
To carve this elegant pesto-stuffed pork roast, cut between the ribs. Each rib, with its meat and pocket of stuffing, is a serving.
Pork sausage, herbs, dried fruit, and wild rice make a sweet and savory filler for the pork in this elegant main dish.
Cranberries, apricots, and rice create a moist, flavorful stuffing for the pork tenderloins. A cream-based mustard and cranberry sauce makes this dish exceptionally delicious.
Ham isn't the only pork worthy of the holiday table. Pork loin can be equally good, especially when stuffed and topped with a gourmet sauce.
This dish is both elegant and easy to prepare. Let the roast stand for a couple of minutes before slicing it across the grain on a slight diagonal. The stuffing makes a swirl of color in each slice and provides a sweet, nutty counterpoint to the tender pork.
A moist and flavorful sausage, dried cherry, and wild rice stuffing forms a spiral when rolled into a top loin roast. Serve with the pan gravy for a delicious and elegant dinner.