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Roasted Pork Loin with Cornbread Stuffing
Tender pork loin stuffed with soft, nutty cornbread and tangy pomegranate seeds, then wrapped in crispy bacon—what a holiday dish!
2 T olive oil
1/2 C Ready-Set-Serve Diced Yellow Onions
1 T Ready-Set-Serve Peeled Garlic, minced
1 tsp. zest of Markon First Crop Oranges
2 tsp. kosher salt
1/2 tsp. black pepper
2 C cornbread, crumbled
1/2 C pomegranate seeds
2-lbs. pork loin, butterflied and pounded flat
6 slices bacon
Preheat oven to 350 degrees F.
Heat oil in a large cast iron skillet. Add onions, garlic, zest, and half of the salt and pepper; saute until soft.
Add cornbread and pomegranate seeds in a large mixing bowl. Mix in the onion-garlic-zest combination.
Pat pork dry. Season with remaining salt and pepper. Spread the cornbread mixture over the surface of the pork, leaving edges clear. Starting at the bottom, carefully roll the meat into a log-like form and tie with butcher’s string. Wrap log with bacon.
Reheat cast iron skillet. When hot, add the bacon-wrapped pork loin, browning each side. Put the skillet with browned roast into the oven.
Cook for 45 minutes or until thermometer reads 160 degrees F internally. Remove from the oven and allow to rest for ten minutes. Slice and serve with green vegetables and/or mashed potatoes.
Fall
Winter
Entrees