CRAZYCOOKER
New member
Ingredients
Cooking spray
2 pounds pork loin roast (not tenderloin), trimmed of fat if necessary
1 cup frozen broccoli florets, thawed
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, divided
1 tablespoon mayonnaise
1/3 cup seasoned dry bread crumbs
2 tablespoons Dijon mustard
Preparation
Prep Time: 20 min.
Cook Time: 50 min.
Preheat oven to 400°F. Coat a shallow roasting pan with cooking spray.
Butterfly the pork lengthwise. Set aside.
In a food processor, combine broccoli, 2 teaspoons Ranch mix and mayonnaise. Process until smooth. Spoon mixture onto bottom half of pork, making a filling. Close pork to cover filling. Secure pork (top and bottom) closed with wooden toothpicks.
In a large shallow dish, combine remaining Ranch mix and bread crumbs.
Brush mustard all over pork. Roll pork in bread crumb mixture, coating all sides. Transfer pork to prepared roasting pan and roast 40 minutes, or until an instant-read thermometer registers 160°F.
Let pork stand 10 minutes before slicing crosswise into 1-inch-thick slices.
Serves 4-6
Cooking spray
2 pounds pork loin roast (not tenderloin), trimmed of fat if necessary
1 cup frozen broccoli florets, thawed
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, divided
1 tablespoon mayonnaise
1/3 cup seasoned dry bread crumbs
2 tablespoons Dijon mustard
Preparation
Prep Time: 20 min.
Cook Time: 50 min.
Preheat oven to 400°F. Coat a shallow roasting pan with cooking spray.
Butterfly the pork lengthwise. Set aside.
In a food processor, combine broccoli, 2 teaspoons Ranch mix and mayonnaise. Process until smooth. Spoon mixture onto bottom half of pork, making a filling. Close pork to cover filling. Secure pork (top and bottom) closed with wooden toothpicks.
In a large shallow dish, combine remaining Ranch mix and bread crumbs.
Brush mustard all over pork. Roll pork in bread crumb mixture, coating all sides. Transfer pork to prepared roasting pan and roast 40 minutes, or until an instant-read thermometer registers 160°F.
Let pork stand 10 minutes before slicing crosswise into 1-inch-thick slices.
Serves 4-6
