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Smothered Boneless Stuffed Pork Loin with Yams and Carrots

Smothered Boneless Stuffed Pork Loin with Yams and Carrots

Smothered Boneless Stuffed Pork Loin with Yams and Carrots
Smothered Boneless Stuffed Pork Loin with Yams and Carrots
Smothered Boneless Stuffed Pork Loin with Yams and Carrots
Smothered Boneless Stuffed Pork Loin with Yams and Carrots
Smothered Boneless Stuffed Pork Loin with Yams and Carrots
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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
  1. In a deep large skillet, drizzle with olive oil and heat.
  2. Season your pork loin and sear on all sides. Remove the pork and set aside.
  3. In skillet, saute onions and garlic.
  4. Blend in soups and pico. Mix well.
  5. Add kitchen bouquet (add the amount you want to darken your gravy)
  6. Add the carrots, yams and mushrooms.
  7. Add broth and water and blend well.
  8. Add pork loin into gravy.
  9. Simmer over medium heat for about 30-40 minutes or until gravy thickens.
  10. Season to taste.
  11. Garnish with chopped green onions.
Notes
*****Serve over hot steamed rice or noodles.
 

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