How to Finish Stuffing for Pork Loin

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Part of the video series: Stuffed Pork Loin Recipe

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Summary: Learn how to finish the stuffing for stuffed pork loin with expert cooking tips in this free classic American recipe video clip.

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By Chef Donn Ovshak
eHow Presenter

Chef Donn Ovshak is a member of the elite Executive Chefs of the World. He is currently working at the world famous Ice House in Pasadena.read more

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Video Transcript

"So let's check on our vegetables. We are making the stuffing for our country-style roast pork. What I usually do I'll just get a fork and test it, mainly testing the celery. The celery you want to be el dente, you want it to be crisp but still a little soft ok. That is perfect it is crisp also what is going to happen when it is cooking in the oven, the vegetables everything else will continue to cook. I don't think I need all of that so I'll set this aside just in case. So we will mix this all up. You don't need too much seasoning; you are using seasoned bread crumbs so that helps for the seasoning. I will add a little bit of salt maybe a teaspoon, just depends on what your preference is. If you don't like salt don't add salt. And we will add a little bit of pepper, maybe a quarter of a teaspoon. Ok, get that mixed in, now one thing that really sets this off is chutney. So I am going to add about quarter cup of the chutney, this really compliments the pork very nice. Just a little more now mix that up our croutons are nice soft now, the stuffing perfect. We also have the eggs in there. So what the eggs will do with the bread when it cooks it will bind it will hold everything together so once this baked it will be beautiful. Now the eggs, the eggs and croutons work together when you cook it binds together it will hold the vegetables and apple and everything together so that when slice the pork we will have a nice medallion with the filling inside."

eHow Article: How to Finish Stuffing for Pork Loin