Happy Mothers Day to all mothers and soon to be mothers! Today as we celebrate this special day dedicated to our mom, I decided to make our lunch extra special by cooking stuffed roasted pork loin. This is the first I cooked this dish. Actually, this dish is inspired by Gordon Ramsay’s Roasted Pork Loin with Lemon and Sage. However, I chose a leaner cut of pork loin (no fats at all), well, my parents are not getting younger anymore.
The pork loin was stuffed with garlic, parsley and Italian seasoning. Baked with bed of parsley and potatoes. Then poured with Emperador Lights (this will give additional flavor and prevent the loin from drying) and covered with aluminum foil then pop in the oven.
1/2 kilo or 1 slab Pork Loin
6 cloves Garlic, slivered
1 bunch Parsley, just remove the main stem
2 teaspoon Italian Seasoning
4 pieces Potatoes, divide into 8
1/2 cup Emperador Lights
Additional bunch of parsley
1. Preheat oven to 190 degrees Celsius. Make a slit, butterlfying the pork loin.
2. Season with Italian seasoning, salt and pepper. Add the bunch of parsley and garlic. Season again with salt and drizzle with some olive oil.
3. Close the butterflied loin and tie with kitchen thread. Season all sides with salt and pepper and brush with olive oil.
4. Prepare the baking pan. Add potatoes and line up the parsley. The parsley will serve as the bed for the stuffed pork loin. Place the stuffed pork loin, pour in the Emperador Lights and cover with aluminum foil. Pop in the oven for 50 minutes at 190 degrees Celsius. Remove foil and increase temperature to the highest mark and cook for another 15 minutes or until the top of the pork loin is golden brown. Remove from the oven and rest for 10 minutes before cutting.
HOW DOES IT TASTE?
Very tasty. The pork loin is roasted on the outside but soft and moist in the inside. As you sliced through the meat roll, it will burst with the mouthwatering aroma of parsley. Every bite into the meat is full of flavor. It has the right saltiness and spiciness from the black pepper. The flavor of the garlic and parsley with the right hint of Italian seasoning will surely linger on your tongue. You don’t actually need a sauce to dip it in because it is already full of flavor as is.