I wish I had a better picture of the pork en croute than this one but it all kind of fell apart as soon as I started cutting into it and it really wasn’t that beautiful to begin with.
I knew I wanted something different for Thanksgiving dinner this year so I began searching Pinterest and recipe books, yes I still have those, for something that my family would like. I found this recipe for Pork en Croute on Aldi.com. It looked simple enough and had stuffing in it which is my favorite part of the Thanksgiving meal. Of course I had to adapt it a bit for what we prefer in stuffing.
It was delicious but looked nothing like the beautiful picture on the website. My pie crust was folded and bumpy. In the end it really didn’t matter a bit but for presentation I flopped.
What I learned is that if my pork loin was long and thin rather than short and round I would have been better off. I tried to put too much stuffing in the first one, I made three, so that one was the least presentable. I had to use 2 pie crusts per pork loin. Cut off the extra and don’t try to use it all or you end up with little tough edges around outside that are overcooked.
Even my son, who is autistic and afraid that we may be breaking some law by not having turkey, loved the pork and thought it was one of the best meals we had in a long time. Both children said this was a hit and wanted to have it again on Christmas.
- 16 oz Italian Sausage
- ½ onion, diced
- 2 stalk of celery, thinly sliced
- 3 teaspoons Minced Garlic
- 1 cup chicken stock
- 1 package Pepperidge Farms Corn Bread stuffing mix
- Ground Black Pepper, to taste
- In a medium skillet over medium heat cook the sausage. Break it into small pieces with the back of the spoon as you are cooking it. Once it is browned remove from heat and drain off grease. Remove sausage from pan and set aside.
- Cook the onion, celery and garlic in the same pan you cooked the sausage. Over medium-low heat slowly cook the onion mixture until slightly translucent.
- Add the onion mix, Italian sausage, chicken stock and black pepper to the stuffing mix and stir to well combined. If it is a bit too dry add more chicken stock a bit at a time until moistened.
- 2 refrigerator pie crusts per pork loin
- 2 1 1/2 lb. pork loins (long rather than round if possible)
- 2 TBSP Canola Oil
- 4 TBSP butter
- 1 tsp garlic powder
- salt and pepper to taste
- Pre heat oven to 375 degrees.
- Make stuffing as above.
- Place parchment paper in the bottom of 2 edged cookie sheets. Unroll pie crusts and place one on each baking sheet. Refrigerate until ready to assemble the pork.
- Heat oil in a large skillet over high heat. Season pork with salt and pepper to taste. Sear meat on each side until brown, about 1-2 minutes.
- In a small saucepan over medium-high heat, add butter and garlic. Cook for 2-3 minutes until butter is melted and garlic is fragrant. Reserve garlic butter.
- To assemble: Place half of the sausage mixture in a line down the center of each pie crust. Place pork tenderloin on top. Roll the pie crust around the pork and pinch to seal, forming a log shape. Gently roll the assembled logs until the seams are facing down, tuck in the ends of the crust. If you need add the second pie crust over the top and trim the edges to seal tightly.
- Brush pie crusts evenly with garlic butter. Cut several slits in each crust.
- Bake for 30 minutes or until pork is completely cooked, 145° for medium. Let pork rest, covered with foil, for 15-20 minutes before slicing at your holiday table. Garnish generously with parsley.