Quinoa Stuffed Pork Loin Roast




About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

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.

Step 2: Make the Quinoa

Because of its nutritional value quinoa makes a great alternative to Rice. 

Quinoa has a very high protein content, a balanced set of essential amino acids making it a complete protein source, It is a good source of dietary fiber and phosphorus and is high in magnesium and iron.

Quinoa is gluten-free and considered easy to digest.

Step 3: Prepare the Rest of the Stuffing

In a medium to large skillet, Heat the olive oil over medium heat.

Add the following ingredients to the oil

pine nuts

cook until the onion has softened and turned translucent (usually  about 8 to 10 minutes).

Stir in the wine.

***never cook with a wine you would not be willing to drink a glass of.  If it doesn't taste good enough to drink, why would you put it in your food?***  (Thanks for that great advice dad)

cook until the liquid is absorbed / evaporated.

Remove from heat and combine the quinoa with the rest of the filling

set aside.

Step 4: Prepare the Pork

For a smaller roast I would recommend cutting the meat in half horizontally so that the meat opens up like a book. 

Since the roast I used was so thick it cut it into three.  The first cut about a third of the way down and slicing right to left across the meat.  The second cut is down into the meat another third of the thickness where the first cut ended. Flip the roast around Cut horizontally from right to left back to the side of the roast where you made the first cut.

I know those directions may sound confusing .. just look at the pictures

once your meat is cut, tenderize it on both sides with a meat mallet
(Since my meat mallet is made of wood I use a gallon freezer bag between the mallet and the meat  in order to make clean up alot easier.) 

Step 5: Putting It All Together

Preheat the oven to 425 degrees Fahrenheit

Season the meat on both sides with the cinnamon and the garam masala

Spoon the filling into the meat

Tie the roast up using butchers twine or toothpicks

place in a roasting pan

Step 6: Cookin' Time

Cook until the pork is no longer pink in the center.

A meat thermometer inserted into the center of the filling should read at least 160 degrees F.

Cover with aluminum foil, and let rest for 10 minutes before slicing.

For a nice side dish I recommend new potatoes in a butter parsley sauce.  (yes i know it is not the epitome of healthy food but they taste soooooooooo good.)



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    12 Discussions


    7 years ago on Introduction

    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.

    1 reply

    7 years ago on Introduction

    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.

    5 replies

    Reply 7 years ago on Introduction

    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!


    Reply 7 years ago on Introduction

    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.


    7 years ago on Introduction

    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.