Recipe Beef Tenderloin | Lanier's Meat Marketing

Stuffed Pork Loin or Tenderloin

Recipe Source: Antique Cooking Handbook

I pulled this recipe from my antique cooking handbook. It’s become my go-to source for good, versatile recipes with simple ingredients. This one is another winner.

About the Dish

Pork loin comes from the muscle along the back, between the back fat and the ribs. It’s often used interchangeably with tenderloin; the main difference is the size of the cut: pork loin is wide and thick, while tenderloin is narrow and thin. Pork loin often has a fat cap running along the top, while pork tenderloin has little or no fat.

This lean and tender cut of meat has been popular in the U.S. since at least the 19th century, when recipes for “pork steaks” made from the loin or tenderloin began appearing in cookbooks. But humans have been dining on pork for centuries; pigs are believed to be the earliest domesticated food animal, dating back to 9000 B.C. in ancient Turkey before spreading across Asia, Europe, and eventually, the Americas.

The Other White Meat

In 1987, the National Pork Producers Council teamed up with an advertising agency to promote the meat as a healthy alternative to other lean meats, such as chicken. Their slogan, “Pork: The Other White Meat,” resonated with American consumers; pork consumption rose 20% within a few years.

Whether or not pork is truly “white meat” is debatable, but the American Heart Association declares pork loin or tenderloin a heart-healthy option full of nutrients…and there’s no denying it’s delicious!

How to Cook Pork Loin or Tenderloin

Pork loin may be cut into individual servings, with or without the bone (chops or steaks). It can be grilled, roasted, or fried; the important thing is to avoid overcooking it. Searing it first to obtain a crispy, caramelized exterior, and then finishing it over indirect heat or in a low-temperature oven is the key to retaining moisture. The loin should be cooked to 145° F and allowed to rest for at least 15 minutes. Stuffed pork loin and stuffed pork tenderloin are particularly tasty dishes that can really impress friends and family.

Original Recipe

Choose thick tenderloin: split them, but not quite through. Make dressing of fine bread crumbs, salt, pepper, and melted butter. Stuff tenderloin and bind together. Have tablespoon of melted butter in cooker kettle: add tenderloin and bake in roasting compartment one and one half to two hours.

How I Cooked It

OK, so I wasn’t originally planning to do this recipe, but we had a great deal on pork loin, the economy is getting rough, and I still want to eat well. I have roasted pork loin so many times, but it’s always something my family will eat — even if they aren’t too excited about it.

Pork loin has so many good things going for it. It’s tender, lean, and high in protein. I especially enjoy stuffed pork loin or stuffed pork tenderloin. It’s always delicious!

I made two strategy changes to the recipes. I used crushed Ritz crackers instead of breadcrumbs. This is a personal preference; I enjoy their buttery saltiness. And, I added more seasoning for the pork loin than I would for the tenderloin. So, cut the seasoning in half for a tenderloin.

The recipe is for a tenderloin, but it works for loin as well. I do recommend tying the tenderloin, but I didn’t feel it was necessary for the loin.

Ingredients:

Pork loin or tenderloin
1 cup. Ritz crackers, crushed
2 Tbsp. butter
½ tsp sage
½ tsp fresh rosemary
½ tsp parsley
½ tsp salt
¼ tsp pepper

Directions:

Split tenderloin
Make a dressing of fine Ritz crackers, salt, pepper, sage, rosemary, parsley, and melted butter.
Stuff tenderloin and tie with a cooking string. If I’m using a pork loin, I don’t tie the loin.
Place in a roasting pan and roast in a 350° oven for 1.5 – 2 hrs.