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Stuffed Pork Loin Recipe

Chef Daniel Moran Stuffed Heritage Pork Loin

Tender, juicy and full of flavor! That’s what you get with this delicious Stuffed Pork Loin recipe from Chef Daniel Moran. Start with high quality ingredients like pasture-raised heritage pork, organically raised vegetables and clean seasonings in order to make the most of your meals.

Stuffed Pork Loin

Recipe by: Daniel Moran

US Wellness Meats Shopping List: Pork Loin

Marinade Process:

Spread out the pork loin in a rectangle, then cover with plastic wrap and pound with a small part of a meat hammer.

  • Salt
  • Pepper
  • Garlic

Seasonings as desired, approx. 1/4cup mix.

Combine the above seasonings in the bag overnight with the pork loin to marinate.

Ingredients:

  • 1 c cooked rice and cooled
  • 1/2 c shredded carrots
  • 2 egg whites
  • 1/2 c green beans, small chopped.
  • 1 c fresh chives, cut approx 1 inch
  • 3/4 c fresh Oregano, coarsely cut
  • 2 c fresh mushrooms  cooked and cooled
  • 1/2 fresh green pepper, Julienne cut
  • 2 Tbsp fresh chives
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Instructions:

  1. To the cooked rice, add carrots, green beans, egg whites, salt, and pepper to taste.
  2. Mix and set aside
  3. Spread out pork loin. Layer the oregano, mushrooms, salt, pepper, garlic, and fresh chives to the pork loin.
  4. Add the rice mixture over the pork loin.
  5. Add green peppers over the pork loin
  6. Roll the pork loin along with the layered stuffing mixture.
  7. Use butcher twine to keep it together in a roll.
  8. Cook in Rotisserie cooker at 350 deg for approximately 1 hour and 15 min until internal temp is 170 degrees.

Huge thanks to Chef Daniel for this delicious and unique stuffed pork recipe. Want more inspiring meals? Visit our Discover Blog for recipes from trusted chefs and wellness experts!

Meet Chef Daniel Moran – The Gluten & Dairy-Free Chef – With over 40 years in the kitchen, Chef Daniel P. brings bold, high-end flavor to gluten- and dairy-free cooking. From his early days running a restaurant at 18 to mastering 13 kitchens in Palm Beach, he now splits his time between Ohio and Florida, firing up the grill with favorites like bison, pork loin, and brisket. Chef’s go-to advice? “Knuckles grow back. Fingers don’t.” Make sure to follow Chef Daniel on YouTube, Instagram & TikTok!