Quinoa Stuffed Pork Loin Roast

I found this recipe online earlier in the year and I have tweaked it to fit my needs( namley portions and tastes)

The recipe I have here if enough to feed 8 people and have some left overs. This recipe can be reduced or expanded as needed. 

The grocery store near my house will often have whole pork loins on sale and when they do I will get one. 

The loin usually averages 10-12 lbs so I will take 1/2 to 2/3 of it and slice it into pork cutlet.  the rest I will set aside to make a roast with.  This is one recipe for preparing the roast.

Step 1: Assemble your ingredients

4-5 lb pork loin roast

2 cups water

1 cup red quinoa

1/2 cup olive oil

2 onions chopped

8 cloves garlic

2 medium size (or 4 small) apples diced

1 cup raisins

1/2 cup pine nuts

1/2 lb mushrooms chopped

1/2 cup of white wine

1/2 teaspoon cinnamon

1/2 teaspoon garam masala

for those who are not familiar with garam masala it is a flavorful blend of spices popular in many dishes with their origin in India.  The mixture varies depending on who manufactures it.  Ingredients for garam masala can include but are not limited to peppercorns, cloves, malabar, mace, cumin, cinnamon, cardamom, nutmeg, star anise, and coriander.

Comments

[bajablue]

YUM... I'd eat this! 5 Stars and one of my votes!!!

[Lorddrake]

in the immortal word of bartles and james... "we thank you for your support" :)

[bajablue]

;-D

[brothertuck]

Looks good enough to eat... hehehe
I've been playing around with quinoa lately, and may get around to something like this instead of just on the side.

[Lorddrake]

it is a really tasty filling .. you won't be disappointed

[tireswing]

The cut of pork you are using is the loin. The tenderloin is another cut altogether. I like what you have done here except that if one were to purchase a tenderloin of pork, they would not get the same results as you have displayed.What you have used is analogous to the strip loin on a steer.

[MeVirtually]

Yep, that's definitely the loin, not the tenderloin.

[Lorddrake]

thanks for the correction .. Ible has been updated accordingly.

[tireswing]

Sorry for the earlier terse reply, but I had children that needed tending. It is very common here (in Indiana) for folks to refer to loin as tenderloin so I often have to ask for clarification when told about dishes that they prepare. The confusion usually comes from the fact that they tenderize/pound/jaccard loin cutlets. Regardless, it's still damn delicious! Since you have use these "hard" spices (garam masala), I highly suggest you try dry brining with a mixture of salt, real maple syrup, vanilla and the spices of your choice. Cinnamon, allspice, peppercorns, clove and mace are all good when used judiciously. You may also want to add the tag "gluten-free" to your recipe as there are plenty of readers out there that need to know that. Well done 'ible!

[Lorddrake]

added "gluten free" to the keywords. thanks foir the heads up.

[Lorddrake]

no worries :) ( I know the lyrics to that song very well hehe).

I was concerned that the spices would be overpowering in flavor at first, but given that I only used about a 1/2 tsp of the garam masala to season an entire 5 lb roast front and back, There is only the slightest hint of the flavor from the spices. It is a very nice accent to both the taste of the pork and the filling as well.

[floridagal12]

This was delicious. The pork was very moist, and flavorful. The stuffing was a nice change from the everyday stuffing, rice or pasta. I highly recommend it for a crowd or a party. Even the kids liked it.