• Brenda Clifford-Washnock

Stuffed Pork Loin

Updated: Apr 1


1.5 pound Pork Loin Filet

4 ounces Monterey Jack cheese, shredded

1/3 cup Craisins, chopped

1/3 cup Rozie’s Extra Hot RelSa

Salt and Pepper to taste

Preheat the oven to 350ºF

Mix the chopped Craisins and RelSa, set aside. Lay the pork on a cutting board and open it up lengthwise using a sharp butchers knife. Fill the loin first with the Monterey Jack cheese and atop that the RelSa – Craisin mixture from end to end. Close the pork and secure it with butchers twine. Season with salt and pepper. Sear all sides of the pork loin in a hot heavy skillet Place in the oven for 40 minutes at 350 degrees until internal temp reaches 150 degrees, remove from oven and let it rest for 10 minutes before slicing.

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