Fancy Stuffing for Pork Loin Roast

This stuffing I made 15 years ago when we had company coming for supper. I had looked through the cookbooks I had and didn’t find the stuffings for pork loin very interesting. Thought about it for a couple of days and put together my own stuffing. Process was thinking about flavours that would work well with pork. Apples are common to have with pork so knew they would work, but they would need something to balance the sweetness. Dried cranberries work with apples, wanted to use something green so picked spinach. Picked spices that would work with all, and this is what I came up with. I stuffed a pork loin but you can use it with pork chops or even chicken breasts. The gravy I made to go with it had 2 tablespoons of black current jam added because it goes well with pork. Had rice pilaf with the meal so the gravy was just for the roast. This is a lot of ingredients but is easy to make. Like any stuffing it needs to be cold before you use it so make it a few hours ahead and refrigerate it.

1 cup dried cranberries chopped

1 cup diced apple about a quarter inch dice

1 cup diced onion

1 cup cooked chopped spinach

1 cup bread crumbs

1/3 cup chopped parsley

2 teaspoons minced sage

5 cloves garlic minced

1 and 1/2 teaspoons salt

1 teaspoon pepper

1 tablespoon honey

1 teaspoon horseradish

2 tablespoons butter

Melt butter in a frying pan on medium heat. Add onions, garlic, salt and pepper, cook for 3 minutes. Add spinach and cook for 2 minutes, then add the remaining ingredients. Mix everything well and remove from heat and cool to room temperature. When cool refrigerate for at least an hour. The refrigerated stuffing is a lot easier to work with.

About Graham Stewart

This is me on a bad day.
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3 Responses to Fancy Stuffing for Pork Loin Roast

  1. Thank you for putting up the recipe. I can get all but blackcurrant jam, so will use my own mulberry which I hope will do the trick. We have pork lovers coming for supper next week so I shall make this.

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