This Stuffed Pork Loin Will Be On The Of The Best Things To Come Out Of Your Kitchen
I’ve got a fairly strong competitive spirit. Growing up I played just about every sport I could (though until this day golf mastery still eludes me) and was devastated if I made anything other than straight As in school. I may be what you’d call a type A personality now that I think of it…
Fortunately, as I’ve gotten older my competitiveness has turned more inward and just inspires me to continually improve myself, regardless of what those around me are doing. This applies to my job, where I’ve worked for the last 18 years and have had the chance to “climb the ladder” as they say and to my personal life—particularly in the kitchen.
When I was thirty and just discovering my full love of cooking I made myself a cooking bucket list filled with recipes I wanted to try. Some were on the list because they were challenging, some were on the list at the request of my husband, and still some were added simply because they sounded delicious.
I’m happy to say that I’m now almost through them all and have discovered some of our favorite dishes along the way, including this one.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Count the number of pieces of twine you use to tie up the pork—this ensures you won’t forget to remove one before slicing.
Photo attribution and recipe courtesy of: Claire Tastes.
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