Stuffed Roasted Pork Loin
  • 1 4-5lb pork loin roast
  • 1 cup chopped onion
  • ¾ cup chopped carrots
  • 2 cups chopped mushrooms
  • ¼ cup Rich & Creamy MELT
  • ⅓ cup dry white wine
  • ¼ tsp salt
  • ¼ tsp pepper
  1. For stuffing, cook mushrooms and onions in MELT until tender.
  2. Stir in wine and bring to boiling.
  3. Reduce heat and simmer until liquid almost evaporates .
  4. Add carrots, salt and pepper and cook until liquid evaporates.
  5. Place pork roast in a shallow roasting pan coated with cooking spray.
  6. Cut deep pockets in pork roast about ¾ inches apart widthwise across roast.
  7. Spoon stuffing into each pocket and mash in with spoon.
  8. Roast at 325 degrees for one hour.
  9. Cover loosely with foil and continue roasting for 1-2 hours or until thermometer registers 170 degrees.
  10. Cover and let stand 15 minutes before carving.


Recipe Categories: Gluten Free, Main Dishes, and Rich & Creamy MELT Organic Recipes.
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