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Stuffed Pork Loin
with Broccoli and Ranch
Makes 6-8
*2 pound pork loin roast (not tenderloin), trimmed of fat, if necessary
*1 cup frozen broccoli florets, thawed
*1 packet (1.0 ounce) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, divided
*1 tablespoon mayonnaise
*1/3 cup seasoned dry breadcrumbs
*2 tablespoons Dijon mustard
1Preheat oven to 400F degrees. Coat a shallow roasting pan with cooking spray. Butterfly the pork lengthwise. Set aside.
2In a food processor, combine broccoli, 2 teaspoons of the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and mayonnaise. Process until smooth. Spoon mixture on bottom half of pork, making a filling. Close pork to cover filling. Secure pork (top and bottom) with wooden picks.
3In a large shallow dish, combine remaining Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and breadcrumbs. Brush mustard all over pork. Roll pork in breadcrumb mixture, coating all sides. Transfer pork to prepared roasting pan and roast 40 minutes or until an instant read thermometer reads 160F degrees.
4Let pork stand 10 minutes before slicing crosswise into 1-inch thick slices.
  • Pork loin is an excellent source of lean, low-fat protein and because the flavor is mild, it works incredibly well with herbs and seasonings. A little stuffing doesn't hurt either! You can prep the pork up to 24 hours in advance and roast it just before serving.

Recipe created by Robin Miller on behalf of the makers of Hidden Valley Original Ranch dressings