Pork Loin Stuffed with Garlic Mustard Green Beans

Saucy Mama’s Sliced Recipe Contest:  Round #2 Entree

SECRET INGREDIENT:  Beans

Featured Product:  Saucy Mama’s Creamy Garlic Mustard

 Pork Loin Stuffed with Garlic Mustard Green Beans

•  1 1/2 pound pork loin

Marinade:

• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 teaspoon lemon zest

 Green Bean Filling:

• 1 teaspoon olive oil
• 1/4 cup sliced onion
• 2 cloves garlic, slivered
• 4 ounces mushrooms (about 3/4 cup)
• 4 ounces French sliced green beans (about 1/2 cup)
• 1/3 cup dried cherries
• 1 tablespoon Saucy Mama Creamy Garlic Mustard
• Salt & fresh ground black pepper to taste

 Glaze:

• 1 tablespoon Saucy Mama Creamy Garlic Mustard
• 1 tablespoon honey

Butterfly pork loin by making long, shallow slices with the grain, unrolling the loin with each slice.  In a shallow pan or sealable plastic bag, mix marinade ingredients.  Marinate pork loin 1 hour to overnight.

In a medium skillet, saute onions in olive oil on medium heat until soft.  Add garlic and mushrooms continuing to saute 2 minutes.  Add green beans, continuing to saute 1-2 minutes.  Salt and pepper to taste.  Remove from heat and mix in dried cherries and Saucy Mama Creamy Garlic Mustard.  Set aside to cool.

Lay 4 pieces of 8” long kitchen twine on a flat surface.  Remove pork loin from marinade and place over kitchen twine.  Strain parsley and lemon zest from marinade and spread on pork loin.  Place stuffing mixture on top of pork loin in an even layer.  Roll pork loin over filling and secure with kitchen twine. In a small dish, mix Saucy Mama Creamy Garlic Mustard with honey for glazing.

Place rolled and tied pork loin in a baking pan in a preheated 375º oven or on a hot grill.  Cook 20 minutes and brush on glaze.  Cook an additional 15 minutes or until pork loin reaches an internal temperature of 155º.   Let pork loin rest 5-10 minutes, remove kitchen twine and cut into desired serving portions.