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Stuffed pork loin by Matt Preston
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Prep Time:
Cook Time:
Family favorite: Easy and delicious stuffed pork loin.
Ingredients:
  • 150g onion, diced
  • 3 rashers of bacon, diced
  • 1 bunch of celery
  • 100g salted cashews
  • 40g dried cranberries
  • 3 slices of stale bread, crusts removed and turned into crumbs
  • Olive oil
  • 4 x 120g pork loin steaks
  • Butter
  • 1 green apple, diced
  • 3 sticks of celery, diced
  • 100g seedless grapes
  • 1 lemon, juiced
  • Flake salt
Instructions:
  • Sauté the onion and bacon in a touch of oil until golden. Pluck the lighter, more tender celery leaves and finely chop. Combine cashews, celery leaves, cranberries, and breadcrumbs with the onion and bacon mixture. If mixture seems loose, drizzle in a bit of olive oil until desired consistency.
  • Dry the steaks thoroughly. Place each steak between plastic wrap and pound them uniformly until thin. If you don't have a meat mallet, a rolling pin or a clean wine bottle will work. Lay out a piece of plastic wrap on a clean cutting board. Position a flattened steak on one end so the longer edges are at the top and bottom. Add a quarter of the filling in the middle of the steak. Roll up the steak using the plastic wrap, shaping it into a cigar. Repeat for the remaining steaks. Chill in the fridge for 30 minutes.
  • Heat a knob of butter and one tablespoon of olive oil in a pan until the butter is melted and the pan is hot. Carefully peel off the cling wrap from each pork loin roll and place them seam side down in the pan. Brown the seam side, then turn and cook all sides. Once the rolls are cooked, remove them from the pan and let them rest covered with a sheet of silver foil, reflective side down.
  • Add apples, celery, and grapes to the pan along with any loose stuffing and leftover stuffing. Cook over high heat for 2 minutes. Pour lemon juice into the pan and use it to deglaze any flavorful bits. The lemon juice will sizzle and bubble vigorously for about a minute.

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