Roast Pork Loin with Honey Dijon Stuffing

Very easy to make, with the wonderful flavours of Dijon mustard and honey. Serve with apple sauce and gravy.

Roast Pork Loin with Honey Dijon Stuffing Recipe

INGREDIENTS:

Pork Loin roast, approx 1 kg

1/4 cup butter, melted (60 gm)

1 small onion, diced

1 small stick celery, diced

1 cup breadcrumbs (45 gm)

1 tbsp Dijon mustard (15 ml)

1 tbsp honey (15 ml)

ground black pepper to taste

METHOD:

Melt the butter and sauté the onion and celery before adding the breadcrumbs.

Brown the breadcrumbs slightly and remove from the heat and stir in the Dijon mustard and honey, as well as the pepper.

If the roast is not already trussed, tie around its circumference with butcher's twine in three or four places.

Using a sharp, pointed kitchen knife cut in from both ends and create a tunnel by slicing out, star-fashion from the centre of the roast.

Cram the stuffing into the cavity in the meat and sear the meat on all sides in a frying pan with a little olive oil.

Transfer to a 350°F or 180°C oven and cook until internal temperature reaches 170°F or 77°C.

Allow to cool for 10 minutes before slicing.

Deglaze pan and use liquid to make gravy with your favourite stock.

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