Low heat cooking method wont dry this loin out. And stuffing makes you eat your veggies… Submitted by Rodney B.
Ingredients
– Red wine
– Backstrap
– Seasoning
– Veggies
– Olive oil
– Worcestershire sauce
– Salt
Directions
Prep 1/4-1/2 of a backstrap by cutting a slit from on end to almost to the other
Marinade:
– Mix 2 Cups wine
– 1 Tbsp. salt
– 3 dashes of worcestershire sauce
– 1 Tbsp. olive oil (marinade over night)
Stuffing:
Chop mushrooms, onions,celery.red bell peppers, carrots (what ever you prefer), put all of the veggies in the hole you cut into the meat
Seasoning:
Depends on your taste or style. I use paprika, garlic powder, ground pepper, and oregano. Roll the meat in this seasoning
Cooking:
Loosely wrap with foil and bake in a pan 250 degrees for about 25 – 35 minutes
Serving:
Don’t use rice, use noodles, slice loin and enjoy
