{"id":3458,"date":"2017-02-06T16:48:04","date_gmt":"2017-02-06T23:48:04","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3458"},"modified":"2017-02-06T16:48:04","modified_gmt":"2017-02-06T23:48:04","slug":"stuffed-pork-roast","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/stuffed-pork-roast.html","title":{"rendered":"Stuffed Pork Roast"},"content":{"rendered":"<p><em>If you can find a butcher\u00a0to bone and roll a pork loin for you &#8212; lucky you. \u00a0Now we can buy already boned pork loin (not tenderloin &#8211; too small \u00a0to deal with) and just split then lengthwise almost all the way through to stuff.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>5 lb pork tenderloin, boned and rolled<\/li>\n<li>2 cloves garlic, crushed<\/li>\n<li>1 Tab dry mustard<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/2 tsp pepper<\/li>\n<li>1\/2 lb Mozzarella or Swiss cheese, sliced<\/li>\n<li>1\/4 lb ham, sliced<\/li>\n<li>1 c white wine<\/li>\n<li>1 c water<\/li>\n<li>1 onion, thinly sliced<\/li>\n<li>1\/4 tsp instant bouillon powder<\/li>\n<li>1 c sour cream<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Open the rolled roast.<\/li>\n<li>Rub the inside surface with garlic, mustard, salt and pepper mixed together.<\/li>\n<li>Alternate slices of ham and cheese along the roast, overlapping.<\/li>\n<li>Roll the roast and tie securely.<\/li>\n<li>Place in a roasting pan.<\/li>\n<li>Add onion, wine, water and bouillon.<\/li>\n<li>Roast uncovered at 350\u00b0 for 2 hours or until done (145\u00b0 on the thermometer). \u00a0Check after an hour. Do not over cook &#8211; pork is much leaner these days and will be dry and unpleasant.<\/li>\n<li>Baste every 30 minutes with pan drippings<\/li>\n<li>Remove meat to a warm platter.<\/li>\n<li>Add sour cream to the pan drippings and stir vigorously over very low heat to make the gravy.<\/li>\n<li>If necessary, thin with a little wine or thicken with cornstarch.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0<\/strong>8<\/p>\n<p><strong>Source:\u00a0<\/strong> Tasting Spoons, Villa Park Women&#8217;s League<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you can find a butcher\u00a0to bone and roll a pork loin for you &#8212; lucky you. \u00a0Now we can buy already boned pork loin (not tenderloin &#8211; too small \u00a0to deal with) and just split then lengthwise almost all the way through to stuff. Ingredients: 5 lb pork tenderloin, boned and rolled 2 cloves &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/stuffed-pork-roast.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Stuffed Pork Roast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[27],"tags":[42],"class_list":["post-3458","post","type-post","status-publish","format-standard","hentry","category-entree-pork","tag-blue-cook-book"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3458"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3458\/revisions"}],"predecessor-version":[{"id":3547,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3458\/revisions\/3547"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}