eHealth Connection

March 2009

Health eCooking: Southern Maryland Stuffed Pork Loin

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The Health eCooking Show

Try this impressive, heart-healthy and diabetes-friendly entree that combines elegant presentation with down-home taste. A flavorful marinade of fresh limes and apple cider lends succulence to the pork while a no-fat, high-fiber vegetable stuffing adds color, complexity and nutrition. Sliced and served in pinwheels, this traditional stuffed pork loin is sure to get rave reviews.
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Ingredients

10 lbs pork loin cut lengthwise*
2 limes
1 gallon apple cider
2 lbs fresh kale, blanched
6 stalks celery, chopped
2 yellow onions, chopped
1 bunch watercresss or flat leaf parsley, chopped
4 Tbsp mustard seed
2 Tbsp pepper flakes
White pepper
Tabasco sauce

*Request your local butcher or meat department to remove and trim the pork of all fat and silver skin prior to slicing it lengthwise.

Preparation

  1. Submerge pork loin in apple cider with juice from two fresh-squeezed limes and their skins. Marinate for two hours.
  2. To prepare stuffing combine kale, celery, onions, watercress, mustard seed, pepper flakes and pinch of white pepper.  Mix all ingredients thoroughly.  Add Tabasco sauce to taste.
  3. Remove pork from marinade and place it flat on a cheesecloth. Pound with a meat mallet evenly.
  4. Place stuffing over flattened pork loin in an even layer. Roll pork loin lengthwise to create a pinwheel effect.* Wrap tightly in cheesecloth and tie both ends securely. Place in boiling water. Cook until internal temperature reaches 160 degrees. Remove from stove and leave in water until cool.
  5. Take off cheesecloth; slice and serve warm or cold.

Nutrition Information Per Serving (Recipe Yields 26 Servings)

Calories 304
Fat 4 g
Saturated Fat 1 g
Cholesterol 96 mg
Sodium 363 mg
Carbohydrates 23 g
Fiber 1 g
Protein 41 g

Phone

To schedule an appointment with a Cooper University Physician, please call 1-800-8-COOPER (1-800-826-6737) to speak with a member of our physician referral and information service.

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