Recipe - Celery-Stuffed Pork Loins
I suppose there’s no point in continuously telling someone to defrost the meat before he/she leaves for the day but this dish came about when I defrosted some pork loins without any idea of what to make later. I just had a lot of it…but it turned out deliciously so yay! I used a toaster oven for this one =].
Step 1: Ingredients (serving size: 2 dinner portions)
- garlic powder (to taste)
- 1 tbsp chili garlic sauce
- 1 shoot of green onion, julienned
- 2 shoots of celery, julienned
- 2 oz sundried tomatoes, julienned
- 2 pork loins, butterfly cut
![](http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs526.snc3/29901_1377133421920_1039380070_31115247_173285_n.jpg)
Butterfly the pork loins so that there is enough space to put food in the fold.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs506.ash1/29901_1377133461921_1039380070_31115248_4448246_n.jpg)
Julienne your vegetables and rub the inside of the pork loins with the chili sauce. Pre-heat the toaster oven at 350 degrees F.
![](http://hphotos-snc3.fbcdn.net/hs546.snc3/29901_1377133501922_1039380070_31115249_1551632_n.jpg)
Proceed to the stuffing! I found that putting the celery in first was helpful. The green onion is soft and can be folded. The sundried tomatoes can fill in missing spaces. Cover your oven-proof tray with foil, for juices will come out.
![](http://hphotos-snc3.fbcdn.net/hs546.snc3/29901_1377133541923_1039380070_31115250_7273381_n.jpg)
Rub both sides of the pork loins with garlic powder before placing on the tray. Cook in the oven for approximately 20 minutes. Pork must be cooked THOROUGHLY.
![](http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs506.ash1/29901_1377133581924_1039380070_31115251_2661439_n.jpg)
Tags:
Recipe - Entree
0 comments