2Food > Olive and Medjool Date Stuffed Pork Loin

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Olive and Medjool Date Stuffed Pork Loin

Prep Time: 20 min.
Cook Time: 70 min.
Total Time: 90 min.
Servings: 8

What you need

2 tablespoons breadcrumbs
1 egg yolk
2 tablespoons chopped fresh parsley
2 tablespoons heavy cream
8 ounces sweet Italian sausage
1/2 cup pitted kalamata olives, chopped
Kosher salt and freshly ground black pepper
1/2 cup seeded Medjool dates, chopped
1 3-pound pork loin
1 tablespoon chopped shallots
1 tablespoon za'atar

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How to do it

1. Watch how to make this recipe.

2. Special equipment: butcher's twine

3. Preheat the oven to 375 degrees F.

4. Using a slicing knife, make an incision parallel to the cutting board into the pork loin (butterfly). The incision should run from end to end lengthwise, and leave about 1/2 inch of the pork loin intact opposite the side of the incision. You should be left with the pork loin opened into about an 8-by-10-inch piece.

5. In a medium mixing bowl, combine the sausage, olives, dates and shallots.

6. Mix in the cream, breadcrumbs and egg yolk, and finish with the parsley. Season with the za'atar and some salt and pepper.

7. Stuff the pork loin by spreading the mixture down one side of the opened loin and folding over the other half. You should leave about 1/2 inch of extra space for the ends of the pork to seal again, keeping the filling centered.

8. Cut 8 long pieces of butcher's twine and tie the loin together to form it back to its original shape.

9. Put the loin on a roasting rack in a pan and season with salt and pepper. Roast until the internal temperature reaches 150 degrees F, 50 to 60 minutes. Rest the meat for 10 minutes before slicing. You should have 8 even slices from the roast.

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Nutrition

Calories
393cal ( 19.65% of daily need)
Fat
19.26g ( 29.63% of daily need)
Saturated Fat
6.61g ( 41.33% of daily need)
Carbohydrates
9.97g ( 3.32% of daily need)
Sugar
6.44g ( 7.16% of daily need)
Cholesterol
158.26mg ( 52.75% of daily need)
Sodium
637.54mg ( 27.72% of daily need)
Protein
43.25g ( 86.5% of daily need)
Selenium
56.17µg ( 80.25% of daily need)
Vitamin B6
1.41mg ( 70.73% of daily need)
Vitamin B1
0.95mg ( 63.6% of daily need)
Vitamin B3
11.07mg ( 55.35% of daily need)
Phosphorus
446.57mg ( 44.66% of daily need)
Zinc
3.76mg ( 25.04% of daily need)
Vitamin K
25.65µg ( 24.43% of daily need)
Vitamin B2
0.4mg ( 23.6% of daily need)
Potassium
799.37mg ( 22.84% of daily need)
Vitamin B12
1.18µg ( 19.75% of daily need)
Vitamin B5
1.59mg ( 15.86% of daily need)
Magnesium
57.4mg ( 14.35% of daily need)
Iron
2.26mg ( 12.54% of daily need)
Copper
0.18mg ( 9% of daily need)
Manganese
0.12mg ( 6.24% of daily need)
Vitamin D
0.83µg ( 5.52% of daily need)
Fiber
1.26g ( 5.06% of daily need)
Vitamin A
237.71IU ( 4.75% of daily need)
Vitamin E
0.69mg ( 4.59% of daily need)
Calcium
45.2mg ( 4.52% of daily need)
Folate
13.32µg ( 3.33% of daily need)
Vitamin C
2.27mg ( 2.75% of daily need)

Breakdown

Proteins
44.79%
Fat
44.88%
Carbs
10.33%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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