Stuffed Pork Pinwheel

This recipe for stuffed pork pinwheel rocks the house.  The layers of flavor and texture makes this dish our Editor’s Favorites.  PLEASE try it and let us know what you think.  I hope you’ll be as crazy for it as I am.  This is Steve R Morse in Fort Lauderdale bringing you a fabulous new recipe courtesy of Bob and JoeAnn.  Enjoy!

Meat

1 – Pork loin – 3 to 4 lb – butterfly loin to approx 1/2 inch thickness.  Salt and Pepper pork in preparation to accept the stuffing

 Baking pan sprayed with non stick.

 Stuffing

1 diced onion

8 oz. sliced baby portabello mushrooms

2 cups of cornbread stuffing (plain) or 1 ea. box of cornbread stuffing mix.

1 lb. of sage pork sausage

2 shredded carrots

2 cups beef stock

1 granny smith apple (peeled, cored, sliced thin)

Saute sausage and place to side. Do not drain.

Saute onion, carrots, apple, mushrooms together in olive oil. Season to taste.

Add sausage to sauteed mixture

Add 1 cup beef stock

Add cornbread stuffing to absorb the liquids.

Prepare stuffing and let cool.
Place stuffing on flattened pork loin. 

Roll up loin with stuffing and use butcher’s twine to tie it together.

 Start in oven, at 450 for the first 15 minutes.  

Add 1 cup of beef stock into pan and cover with aluminum foil and cook at 300 for 1 hour. 

Remove foil and broil pork to give color for 10 minutes.

 Let stand for 20 minutes and slice to desired thickness.