The wife and I are going to do something different this year for turkey day since it will just be us and the baby.  I'm planning on making a stuffed pork loin for the main dish but have never done one and not sure what we want it stuffed with.  Anyone have recipe recommendations for one?  Any tips on preparation and/or cooking are appreciated.  I have to work and will not be able to smoke it so oven or grill recipes requested.

Thanks in advance

I have had good results with packaged pork dressing, chopped pecans and apples.  Cut it,stuff it, tie it.
Only done tenderloins this way, a whole pork loin may take a couple hrs?  Season the loin first.  I might put bacon on
top to keep moist.

I made this a few times.

one inch cubes wrapped in bacon

I've stuffed them with baby spinach, cheese and sun dried tomatoes

Optional: Marinate the pork loin for about five hours with the marinade of your choice.


















































































 
 
 

That looks awesome !

I'm trying that one next. love me some stubs

I like it stuffed with pancetta or guanciale and chantrelles , apples & manchego cheese probably wouldn't hurt .

Roast Pork with Sinner Stuffing
   1 cup pitted prunes
   ½ cup dried apricots
   8 oz. bourbon
   1 tbsp. honey
   1 tsp. grated lemon zest
   1 tsp. grated orange zest
   ½ sweet apple, such as Golden Delicious or Honey Crisp, peeled and cut into ?" pieces
   1 (3½-lb.) boneless pork loin, butterflied
   Kosher salt and freshly ground black pepper, to taste
   Butcher's string, for tying
   1 clove garlic, thinly sliced
   4 tbsp. unsalted butter, softened
   1 tbsp. dried thyme
   2 tbsp. flour
   1 cup apple cider

Instructions

1. Quarter prunes and apricots and place in a bowl; stir in bourbon. Cover with plastic wrap; let sit until plump, about 2 hours. Uncover and stir in honey, lemon and orange zests, and apple; set aside.

2. Heat oven to 325°. Season pork with salt and pepper. Drain fruit, reserving juices, and spread fruit evenly over pork; tie securely with butcher's string. Transfer pork to a 9" x 13" baking dish. Using a paring knife, cut slits in top of pork; insert sliced garlic. Rub butter and thyme over pork and sprinkle with flour; pour reserved fruit juices and cider around pork and cover tightly with foil; bake 1 hour. Uncover pork and increase oven temperature to 425°; bake until browned, about 35 minutes more. Rest pork 15 minutes before slicing.

3. Transfer pan juices to a 1-qt. saucepan; simmer until reduced by ¼, about 20 minutes. Slice pork and arrange on a serving platter; drizzle with sauce.

Wow- great ideas and exactly what I was looking for.  Thanks and now I am hungry as heck

I like them with cream cheese, diced onion, bell peppers, and mushrooms.

I used to do one with orange marmalade and dried apricots and prunes. Got rants from my customers.