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Smothered Boneless Stuffed Pork Loin with Yams and Carrots
| Smothered Boneless Stuffed Pork Loin with Yams and Carrots | Print |
Recipe By: Alice Morrow
Smothered Boneless Stuffed Pork Loin with Yams and Carrots
Ingredients
- 2-2 ½ lb. boneless, stuffed pork loin (this is a large pork loin cut and my butcher stuffs it with various things like onion/garlic, sausage, etc.) You can stuff it yourself by slitting the belly of loin and put what you like in it.
- 1 c. chopped onion
- 2 T. minced garlic
- 1 (10 ¾-oz.) can tomato soup
- 1 (10 ¾-oz.) can cream of celery soup
- 1 (7-oz.) container fresh pico de gallo or 1 can ro-tel
- 2-3 T. Kitchen bouquet
- 1 (8-oz.) container fresh sliced mushrooms
- 1 c. sliced fresh carrots
- 1 c. cubed fresh yams (I leave peeling on)
- 2 c. veggie or beef broth
- 1 c. water
- Salt, red/black pepper, garlic powder
- 1 bunch chopped green onions
- Olive oil
Instructions
- In a deep large skillet, drizzle with olive oil and heat.
- Season your pork loin and sear on all sides. Remove the pork and set aside.
- In skillet, saute onions and garlic.
- Blend in soups and pico. Mix well.
- Add kitchen bouquet (add the amount you want to darken your gravy)
- Add the carrots, yams and mushrooms.
- Add broth and water and blend well.
- Add pork loin into gravy.
- Simmer over medium heat for about 30-40 minutes or until gravy thickens.
- Season to taste.
- Garnish with chopped green onions.
Notes
*****Serve over hot steamed rice or noodles.
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