Stuffed Pork Loin Roast – a delicious recipe with pork loin, potatoes, garlic, capers, fresh basil tops, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350F. Prepare a glass loaf pan, or similar, by lining with foil large enough to close over meat and potatoes. Pour the balsamic in the bottom of the pan on the foil.
2
Sear pork in a medium hot frying pan with the olive oil on all sides until golden brown. Remove to cool and deglaze the pan with the beer. Reserve.
3
Dice fine the garlic, tomatillo, capers and basil and mix together. Cut X holes in the pork, spaced about 1 inch apart and almost through the meat. Stuff with garlic mixture. Roll the pork in the balsamic in the pan until coated all over. Surround the pork with peeled, quartered potatoes. Seal foil and place in oven for 1 hour.
4
Open foil and remove pork to rest. Meanwhile, place the pan with potatoes back in the oven on broil until browned.
5
Slice pork after 10 min rest about 1/4 inch thick and arrange on plate with space in center for potatoes. Sauce over with frying pan drippings.
362
kcal
Calories
27
g
Fat
18
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 to 2 lb pork loin cut from the dark end, 4 medium potatoes, 2 cloves garlic, 1 tomatillo, and more.
Yes, Stuffed Pork Loin Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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