Stuffed Pork Roll

7:41 AM, Sep 6, 2011   |    comments
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PORTLAND (NEWS CENTER) -- The Waterville Fire Department came by the studio to share their recipe, a Stuffed Pork Roll! 


2-4lbs Pork Loin

One Green Pepper - Diced

One Red Pepper - Diced

One Onion - Diced

Three Garlic Cloves - Minced



Cavender's Seasoning


Bread Crumbs





In a frying pan, melt 1 tbsp of butter.  Add the onion and green peppers.  Cook until they become caramelized (onions become soft and clear).

Add salt, pepper and Cavender's seasoning to your liking.  Remove from heat. 

Add bread crumbs, enough to cover all of the veggies.  Then add water, you are looking to create a paste.  The bread crumbs act as a binding agent.

Cut the pork loin so it is about 1/2" thick and unrolls (local butcher shops can do this for you).  Layer the cooked veggies on pork, leave about 1" border so that when you roll the pork, the stuffing stays inside.  Once rolled, tie off with butcher's string.

Place on cooking sheet, (uncovered for crispy skin) bake at 350 for about 1.5 hours - looking for a internal temp of 170 degrees.  Let sit for 10 minutes before carving.

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