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This succulent pork loin filet is filled with a sweet and savory stuffing and can be prepared in no time for an easy and delicious weeknight dinner.
Let’s take a little break from the salad marathon and focus on what we can pair with all those salads :) I don’t know about you, but I frequently struggle to come up with a protein dish that’s flavorful, fast, and visually appealing. Who has the time to babysit a 3-hour roast in the oven on busy weeknights? Luckily, I can rely on modern day conveniences like pre-marinated meats to get a no-fuss, freshly prepared dinner on the table in no time at all.
On a recent trip to Walmart, I picked up one of Smithfield® Marinated Fresh Pork Loin Filets. They have a variety of flavor options to choose from. Aside from the original flavor, there are seven additional flavors. I opted for the Applewood Smoked Bacon because how can I turn away bacon?
Since the Smithfield® Marinated Fresh Pork Loin was already pre-marinated, I didn’t need to come up with a sauce or glaze. So, I focused my attention on what to stuff it with. Because I’m fancy like that :) I wanted the stuffing to be a way of sneaking in some fruits and veggies, which led me to a combo of mushrooms, collard greens, apple, and brie cheese (YOLO). Once that’s all cooked down, all you have to do is stuff it.
I was a little intimidated because I’ve never stuffed a pork loin filet before, but it was definitely easier than I thought it would be. And if I can do it, you can do it! Just follow the steps below:
- Slice the loin lengthwise, about three-quarters of the way through and spread it open. You need a hinge at the end, which is why you can’t slice it all the way through.
- Cover with plastic wrap and pound it down with a meat mallet or a rolling pin, which is what I used. This is just to get the meat to be more even in thickness and it also makes it easier to roll. It doesn’t have to be super thin, so no need to go crazy.
- Then, spread the stuffing evenly on the flattened loin.
- Finally, roll it up as tight as you can and place it on a foil-lined baking sheet.
Pop it in the oven and before long you’ll have super tender and juicy pork, complete with a healthy and delicious stuffing!
It’s so gosh darn succulent and the smoky bacon flavor is AMAZING!
Serve it up with my orzo caprese salad and you’ve got yourself a meal!
Not too shabby for a weeknight meal, eh?
Best of all, any leftovers (not likely!) can be repurposed into a healthy and energy boosting lunch the following day. Simply throw together my quinoa confetti salad or chard, pixie & millet salad, and top with a couple slices of the tenderloin slices. Your co-workers will be so jealous!
For other Smithfield® flavor options and meal ideas, visit Smithfield®.
And, check out the brief and fun little video below to see how a complete meal can easily be thrown together when you use Smithfield® Marinated Fresh Pork Loin.
Apple Mushroom Stuffed Pork Loin
Yields 1 pork loin
Printer friendly version
Ingredients
2 tablespoons vegetable oil
1 Granny Smith apple, peeled, cored and diced
1 teaspoon fresh oregano leaves
½ cup (3 large leaves) collard greens, stemmed and roughly chopped
1 cup sliced mushrooms*
5 ounces brie cheese, rind removed
1 Smithfield® Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
Directions
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- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- In a large skillet over medium heat, heat the oil until shimmering. Add the apple and oregano leaves and cook until the apples are tender, about 8 minutes.
- Add the collard greens and mushrooms. Cook until the greens are wilted and the mushrooms are browned. Stir in the cheese until melted. Set aside.
- Slice the loin lengthwise, about three-quarters of the way through and spread it open.
- Cover with plastic wrap and pound it down with a meat mallet or a rolling pin until even in thickness throughout.
- Spread the apple stuffing evenly on the flattened loin.
- Tightly roll up the loin and place it on the prepared baking sheet.
- Roast in oven for 25-35 minutes or until the outer edge measures 150°F at the thickest part with a meat thermometer.
- Remove from the oven and loosely tent with foil to let rest for 20 minutes. Slice and serve.
Notes
*I used Baby Bellas
Woah, that stuffing sounds like an amazing combination! I love the idea of serving up this delicious stuffed pork loin on a weeknight. Thanks for sharing! #client
Thank you! Enjoy :)
Just made this – was very easy – I did have to buy some extra but let me tell you – delicious. I used a not flavored pork loin as I have to watch what I eat. Still very tasty and like I said, not hard to do.
Thank you, Judi! I’m so glad you enjoyed it :D
I need to try this! Saliva dripping
OMG you have no idea!
This is a great dish. I’ve made it twice now. The first time was with Brie cheese, but my husband doesn’t care for the flavor of that, so last night we made it with smoked Gouda. That worked! We also substitute 1 cup of spinach instead of collard greens. Last night I used a turkey breast tenderloin, baked for 25 minutes at 375 degrees (my convection oven runs hotter). Perfect! The one thing I’ve struggled with both times making this however, is getting the loin to hold together after stuffing. Tooth pics are not long enough. Next time I will use butcher’s twine.
I’m so glad you and your husband enjoyed it! Yes, butcher’s twine will work much better :)