405. Cornbread & Mushroom Stuffed Pork Loin
A juicy dijon mustard pork loin stuffed with a delicious cornbread and mushroom stuffing.
Ingredients Scroll down for recipe
- Stove Top Cornbread Stuffing
- Sliced & Diced Portabella Mushrooms
- Fresh Chopped Garlic
- Canned Artichoke Hearts
- Pork loin
- Dijon Mustard
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- Pompeian Robust Extra Virgin Olive Oil
Directions
- Slice your pork loin down the middle lengthwise but not all the way through. Open your pork loin flat. Place it on some plastic wrap, top it with plastic wrap, then beat it evenly flat.
- Remove your top plastic wrap. Season with salt and pepper, and brush on a little dijon mustard. Drain the juices from your canned artichoke hearts by placing on paper towels, set aside.
- Heat a pan on medium high heat and add some oil, toss in your diced mushrooms and chopped garlic. Sear for about 5 minutes while stirring, set aside.
- Cook your cornbread stuffing according to package instructions. Preheat your oven to 400 degrees and add some oil in a baking pan, place the pan in the oven to get hot.
- Give your artichoke hearts a rough chop. Place your chopped artichokes, your mushrooms, your chopped garlic, and your cornbread stuffing down the center lengthwise of your pork loin. Roll up your pork loin and use toothpicks to keep it together.
- Season the outside of your pork loin with salt and pepper, and brush on some dijon mustard, bake in the oven for about 20 minutes. Take it out and let it rest. Slice plate and enjoy!
Recipe by Vance Harris
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