10-Year Stuffed
​Pork Loin

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WINTER EATS #3:
​Pork Loin is an inexpensive yet versatile cut of pork. The ends are usually sliced into "country ribs" and the center cut can either be cut into pork chops or, like we're doing here, butterflied, stuffed and roasted. You can spoon a cilantro vinaigrette over the pork after cooking if you wish, but this recipe makes the pork so tender and juicy, we think you'll like it just as it is! 

​INGREDIENTS:
½ sweet yellow onion, finely diced
4oz. baby bella mushrooms, finely chopped
4 cloves garlic, minced
2 green onions, thinly sliced
Zest of one lime
2.5 TBSP. raw pepitas, roughly chopped
1 TBSP. olive oil
​Pinch of kosher salt
 
2.5-3 lbs. center cut pork loin
1 TBSP. olive oil
4 TBSP. Gusto’s 10-Year BBQ rub, divided
Butcher twine
 
Serve with cilantro-lime rice 

DIRECTIONS:

Preheat oven to 275°F
Cover the bottom of a baking pan with tinfoil and place an oven safe, grid-style rack on top of the foil.

Heat 1TBSP. olive oil over medium heat in a pan. Sauté onions for 3 minutes​ then add mushrooms and garlic and sauté and additional 3 minutes. Add green onions, lime zest and pepitas, and cook an additional minute; sprinkle with kosher salt and give a good stir. Set onion mix on cooling rack  to cool while preparing the pork. 

Butterfly the pork then cover top of loin with plastic wrap and gently pound to an even thickness if necessary. ( If you're not familiar with butterflying pork loin, there are many sites that offer tutorials). Sprinkle 1TBSP. of Gusto's 10-Year rub onto the flattened loin then place cooled onion/mushroom mixture on top, leaving 1/2" clearance along the sides (much like you would pizza sauce when applying to dough). 

Starting at the end that does not have the fat cap, roll the loin and tie off with butcher twine every 1.5 inches. Brush olive oil on all sides of the loin then apply 2-3 TBSP. of Gusto's 10-Year rub. Place loin on the grid rack fat cap side up and place in oven uncovered, for 1.5-2 hours, or until the internal temperature of the loin reads 135-140°F. Take loin out of oven and loosely tent with tin foil for 20 minutes. Carve into 1/4" slices and serve over cilantro-lime rice.
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