Stuffed pork loin cutlets
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Patrick and Gina Neely stuff pork loin with a cornbread and bacon mixture, securing the holes with toothpicks to keep them from coming apart while grilling the meat for just a few minutes on each side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural bone-in pork loin cutlets (5 cm thick), cut down to the bone
- 2 slices of bacon, chopped
- 2 finely chopped celery stalks
- 1 small onion, finely chopped
- 2 crushed cloves of garlic
- 1/2 cup coarse salt
- 3 tablespoons of sugar
- 1 tbsp light brown sugar
- 2 liters of water
- 1 tbsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh sage leaves
- 2 tablespoons chopped fresh parsley leaves
- 2.5 cups cornbread crumbs
- 1/4 cup dried cranberries
- 1/2 cup chicken broth
- Salt and freshly ground black pepper
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Cooking the dish according to the recipe:
- Mix salt and sugar in 2 liters of cold water. Add the pork loins and cover. Refrigerate for 1 hour. Remove the meat from the brine and pat dry thoroughly.
- In a large, heavy-bottomed skillet, begin frying the bacon. Add the celery, onion, and garlic and fry until golden brown. Add the rosemary, sage, and parsley after 8-10 minutes. Cook until translucent. Season with salt and pepper.
- In a large bowl, combine cornbread crumbs, dried cranberries, and chicken broth. Add to the finished vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
Season the pork loins with salt and pepper. Stuff each piece of meat with 1/2 cup of the filling. Secure the holes with toothpicks. Grill the loins for 5-7 minutes on each side. The internal temperature should reach 145°F (62°C). Let the meat rest for 5 minutes and serve.
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