It's cold. 20's last night, 30's today. The sun is out though, so I shouldn't complain.
Good day for a stuffed and rolled pork loin and tattooed potatoes.
Here it is when it comes out of the oven.
Butterfly your loin of pork pound it out and stuff with a filling of your choice. I used bread stuffing in this one.
Dip in egg wash, then a mix of Panko and seasoned breadcrumbs and seasoning.
Brown quickly, then finish off in the oven. I use those heat resistant rubber bands to tie it. They are great, and you can find them at B B and Beyond and many other places. (don't forget to use your coupon! :) )
I make an apple chutney for the top. Slice a few varieties of apples, some onions and brown in butter. Sprinkle liberally with cinnamon and sugar. Add apricot flavored brandy and simmer. Pour over the top of the meat. I served it with tattooed potatoes.
Halve the potato, toss in s and p and oil. Press an herb of your choice into the flat half. Place face down on a sprayed glass baking dish. Roast till browned, do not move it till it is done. I have shown how to do this in older posts. Very easy, just a nice presentation.Our neighborhood marina is anxiously awaiting warmer weather to arrive. Right now, it is too cold, but in a month, people will start putting their boats at the dock.
Spring will come, in its own time! But for now, brrrrr!
I am joining Laurie for Favorite Things and The Tablescaper for Seasonal Sundays.
Oh that is brr weather for sure. Looks beautiful with the sun shining on the water! Your food looks wonderful, too. We have some baby backs in the smoker...looking forward to eating them.
ReplyDeleteHave a great week!
What time is dinner? This looks delicious. I lost my motivation somewhere this weekend and can't seem to find it.
ReplyDeleteI feel horrible because I usually cook a big dinner on Sunday. I think we will be eating take-out tonight. :o(
If you see my ambition, send it home. Have a great week!
I am also preparing pork for Sunday dinner, but not as elegant as your's. I am making Spicy BBQ pork with cheese grits. The weather here is cold and gray too, but next weekend will be in the 70's. Can't wait. Dianne
ReplyDeleteThe beach scenes are so beautiful~
ReplyDeleteI long to see it soon..
er than later:)
Never got those ties yet..one day!
I also had pork for dinner, but it was a pork chop stuffed with prosciutto and mozzarella. The beach looks beautiful this time of year, but I am not sure I would be willing to take a stroll just yet. :-) xo,
ReplyDeleteYour pork roast looks wonderful K! I've never tried Panko bread crumbs, I'd like to. It's still cold in Philly too:@)
ReplyDeleteWow, this looks yummy. I love a good pork loin. I need to try this method. Im always so afraid of drying it out. I usually put mine in the rotisserie. Those potatoes are perfect for this meal!!!
ReplyDeleteThis looks divine, Kathleen! I love those Panko bread crumbs. The apple topping sounds delicious!
ReplyDeleteHappy Sunday to you!
XO,
Jane
Great idea about those ties! Have to remember next time I go to BBB! Dinner looks great. Hey, cold is ok, there's no snow and spring is right around the corner, the landscaper trucks are starting to do spring cleanup, so there's hope :)
ReplyDeleteYour beach scene looks nice though, even if it's cold!
How do you make the potatoes? This roast looks heavenly -- I always seem to get pork dried out. Maybe I cook it too long. Yours looks nice and juicy.
ReplyDeletescribbler@ http://scribblerunfocused.com or
scribbler.ets@mac.com
Yum,yum!
ReplyDeleteNow Kathleen, you do make the best food!
What a pretty view too!
We've been cold and sunny too! WAAAAA....me want spring!
Cindy
Your beach scene looks inviting even though I would freeze my nose off. I have those ties and love them. Dinner looks good!
ReplyDeleteIt looks cold at the beach, but I think a piece of that pork loin would warm me up! I haven't made the tattooed potatoes in ages...maybe they will be on the menu this coming week.
ReplyDeleteYour supper looks absolutely delicious!! Our warm weather has disappeared... it's snowing again.
ReplyDeleteOhh.. that looks delicious!! What time is supper? I'm on my way over.
ReplyDeleteI've been working all afternoon trying to make a blob header and I think I finally have something acceptable. It's terrible being "computer challenged".
No one is here for dinner tonight darn it. This is a perfect Sunday dinner. The chutney sounds like a perfect compliment.
ReplyDeleteLooks delicious. I can eat chutney with just about anything. Waiting for spring with you!
ReplyDeleteThe pork looks so good. A warm tummy and the beautiful water scenes must help with the cold temperatures outside. The bright sun is a bit fooling ~ makes it look like a warm day. Going down to 19 tonight and wind chill of 12 tomorrow.
ReplyDeleteAlways fun stopping by your warm-the-heart blog!
The water looks so beautiful, but COLD!!! Spring is coming, but it sure is taking it's dear sweet time.
ReplyDeleteAs always, it's wonderful to have you be a part of Seasonal Sundays!
- The Tablescaper
gorgeous tablescape....absolutley beautiful....Happy Sunday
ReplyDeleteThat pork looks so yunmmy. Kathleen, what on earth are tattooed potatoes? Joni
ReplyDeleteNow you have all us wondering about the tattooed potatoes!! I will have to google them..
ReplyDeleteEverything looks delicious..wish I had been in the neighborhood!
*shhhhhh, don't whisper a word of it but....
ReplyDeleteI have never, in my whole entire loooong life, cooked a pork loin. I am so afraid of pork being not quite done enuf, I just do pork chops, hams and the like. I LOVE pork roast and my mother would cook them often. I need your EXACT way of cooking one. :)
oxo bj
Hi lovely lady. I need to make a Pork Loin everything looks so good ~~~ I hope you have a Great Week sweet lady.
ReplyDeleteDiane
I love to stuff my roast with a mixture of currants, onions, and herbs.Then I use a cranberry chutney. I've never breaded one before. What a great idea! Thanks, Kathleeen. We are still on the cold side here, as well. The heat turns on in the evening and runs all night. Brrr.. I know what you mean! ~ Sue
ReplyDeleteDo ya like all those e's I used in your name? whoops.....
ReplyDeleteOh, yummy this looks good! I've cooked pork tenderloin before but never a stuffed one! Yummy.
ReplyDeletePlease come to my Cupboard Party! I'm sure you've got a good one! :)
Be a sweetie,
Shelia ;)
brrr-ing along with you! It's so cold here! where did spring go?
ReplyDeleteI'm hoping that this year a cold Spring does not mean a hot and humid summer!
ReplyDeleteA stuffed pork roast is always a favorite "stick to the ribs" meal that keeps the kitchen warm while it roasts! I also like stuffing pork chops. This is the first time I've heard the term "tattoo" potatoes -- they look great!
This is the perfect stick-to-your-ribs kind of dinner we need on these cold nights! We hit 10º the other morning. Brrrrrr!
ReplyDeleteI've never seen your tattooed potatoes so I'm glad you repeated them here. How did I miss 'em??
I had fun looking at some of your posts. Nice pastel china!
ReplyDeleteKathleen, I am so envious of your location so close to the water. What beautiful scenes. I'm also envious of your cooking talents. You always make everything look pretty AND delicious! Thank you for linking up. laurie
ReplyDeleteThis looks wonderful Kathleen.
ReplyDeleteIt's a tad chilly here as well. We had snow, sleet, thunder and rain, all at the same time at the lake over the weekend. The snow didn't stick there but it did in STL. It melted within a few hours. It is snowing again this evening. 70's are promised for Saturday. This is winter's last hurrah I guess.:-)
Rainy and damp and cool here but all the tulips have bloomed with other Spring flowers and the trees are all pink and white so I am HAPPY. I love to see all the flowers and blooms. Heat resistant bands for food? New to me. I have to check them out next time I go to B B & Beyond. Thanks for the tip on the bands. Sounds easier then the string. Years ago when my Uncle was dating my Aunt my GM made some Italian rolled meat and she would use thread to keep it together. Well my Uncles fiancee almost choked to death as she had no idea to take the thread off of the meat ...she told the story for years about how my GM was trying to get rid of her the first time she came for Sunday lunch:-)
ReplyDeleteJoyce
I am still waiting for spring to arrive here! Thankfully, the snow is gone - hopefully for good.
ReplyDeleteDelicious looking pork loin and I have those bands :)
Just so you know, YOUR mug mat is next on the cutting board...just as soon as I find some fabric with dishes on it!!!!! ;-)
ReplyDeleteI'm going to need your address. A link to my email is on my blog...I can't find yours on here!!!
What wonderful recipe you are sharing Kathleen; I love to cook a pork loin and always on the lookout for a new way to prepare it. Never heard of tattoed potatoes, these are also worth trying; thank you; there is still lot of Cold weather where I am going.
ReplyDeleteRita
Love a blogger that does not have word verification.
ReplyDeleteOh, Lord, here she is again with another fabulous dinner!!! I love a boneless pork roast and make it often. I have never, however, stuffed it and then breaded it, THEN roasted it. Hmmmm, will have to try it one day! And your potatoes? Scrumptious! You like everything I like. As I said in my other comment: You are SO lucky, sister, that I don't live near you!! I'd be over your house all the time! (Plus, trying to peek out the window to get a glimpse of TR as I am eating your pork and chicken.)
ReplyDeleteBest,
Gloria