Comments on: Cornbread, Apple & Cranberry Stuffed Pork Loin

By: Janette

Janette — Sat, 29 Aug 2020 17:32:14 +0000

In reply to Chef Brian Adatto. Wow, you took it to the next level and sounds amazing, thank you for sharing this. Want to come and make this for us? :)

By: Chef Brian Adatto

Chef Brian Adatto — Fri, 28 Aug 2020 17:54:00 +0000

I did a lunch for my wife and four teacher friends. I have made this type of dish a number of times. But was looking for an oven temp so i googled cornbread dressing stuffed pork and found this. Great for the temp. I slathered the outside in duck fat and used my GSP mix as season. On inside I used chicken stick amd butter for my stuffing and took a can of cranberry sauce and brown stoneground mustard to spoon ontot he stuffing prior to wrapping and trussing. I used vanilla Ice Cream and bourbon to make a sauce to drizzle over the pork at serving.

By: Janette

Janette — Wed, 01 Jan 2020 17:55:08 +0000

In reply to Sara. I can only guess at the cooking time as I have never used a roaster, but to be safe I always specify using a meat thermometer to know exactly when a roast is done. Just make sure you insert into just the meat and not the stuffing. I hope this helps and let me know if you have anymore questions.

By: Sara

Sara — Wed, 01 Jan 2020 17:39:59 +0000

I have a 6lb tenderloin I’m planning on cooking in my roaster to free up my oven for apps. Do you think that is ok? And should I triple all the stuffing ingredients? I guessed 2 hours of cooking time??