Tuesday, October 25, 2011

Do I mind? Hell NO!

When pork loin is concerned, I only know one preparation and that is to braise it and serve it with brown gravy, mashed potatoes, vegetables and crusty bread.

If you would like the recipe, click on the photo

When I knew a certain recipe yields a tasty dish, I will use it over and over again. Go ahead and roll your eyes and shake your heads. Yes, I have to break out of my comfort zone in order to learn more new recipes and try to improve my cooking and baking skill further. However, we all have a comfort zone where everything feels safe and familiar but it is when we are willing to feel awkward and uncomfortable that we learn new things. Please correct me if I am wrong.

One evening recently my Quay Lo saw me taking a piece of pork loin out of the freezer to thaw. He asked me what I was going to do with it? I said, "Braised lor." He smiled and said to me, “Honey, how about making something different with the it tonight instead of braising?" (Do you think this is a polite way of saying, I am tired of the same old dish? LOL!).  He continued to ask, "Do you mind I prepare it in a different way?” Mind? Hell, NO!  So, this is what he did with the pork loin. OH MY!!  he stuffed the pork loin with aromatic stuffings made from scratch and roasted it. When it was in the roasting, the whole house was filled with fragrance of spices. I knew we were going to have a succulent piece of meat that is flavorful and delicious and I was right. There was an awful lot more work involved by comparison but it was all worth it. Of course it was. That is because I did not do any work, my Quay Lo did! I did not even need to wash dishes. What a treat!  Have I made it sound exciting enough for you to be eagle to want to try his recipe? There you go!

Stuffed pork loin with country stuffing
A recipe from my Quay Lo

1 (1 pound) pork tenderloin
3/4 cup chopped onion
3/4 cup chopped carrots
½ apple, cored and chopped
2 1/2 tablespoons butter
2 cups soft bread crumbs
4 – 5 cloves chopped garlic
1/2 cup minced fresh parsley
1/2 teaspoon finely chopped fresh sage
1  tbs chopped fresh rosemary
1 tbs chopped fresh thyme
2 stalks celery, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, lightly beaten

Trim off the fats and the skin if you have one like mine. I suggest you buy those without the skin and fat.  Make a lengthwise slit about 3/4 of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. Melt butter in pan, saute onion and carrots until tender. Add bread crumbs and saute until they are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. Spread stuffing on one long side of tenderloin to within 1 in. from the edges. Close meat and tie with kitchen string. Place on a rack in a shallow roasting pan. Bake, uncovered, at 180C or 350F for 50-60 minutes or until a meat thermometer reads 72C or160F. Let stand for 5 minutes. Slice and serve with mash potatoes, and your favorite green vegetables, gravy and crusty bread. 

Here is the link to how to slice the pork loin to prepare for stuffing. Have some baking string handy for retying the pork roast after it is stuffed and re-rolled.

Link to show you how to tie the stuffed pork loin

Note: You will have stuffing leftovers. Keep it and make another one later because I know you would.


  1. That looks good. I like making pork loins with stuffing too. Bet yours taste really good.

  2. Oh this look fullest, pork with filling. Can see the meat still juicy. yummy

  3. So that's the trick! :D Cook something over and over the same way til the hubby gets bored and decides to do the cooking! Yes! I shall do that! LOL!!
    The roast looks fanlicioustastic, Veronica!

  4. Two thumbs up for your awesome Quay Lo :D I absolutely love the stuffing , the breadcrumbs fried in butter and all those herbs ! HEAVEN :) Wish I could borrow your Qauy Lo for a while to cook me that yummy roast pork hahahahha

  5. wow actually both types of preparation look fantastic, although I've to say your method looks far easier hehe. Such a nice hubby!!

  6. What a nice looking recipe. I have a pork tenderloin in the freezer... wonder what we'll be having for dinner soon!!!

    What a hubby indeed.

    Thank you both
    I love your blog!

  7. Isn't it good to have someone to cook for us once in a while? That pork loin sure look delicious! Did you give him a BIG HUG for making this pork loin for you? Hee.....

  8. oh you lucky lady! dinner and dishes done for you!!

    I love the stuffing because it makes the pork looks so tender plus a surprise flavour in your mouth! he does it very well!

  9. Oh, these stuff pork loin look really delicious!Having these must be a great enjoyment ^^

  10. The pork loin looks so nice ! Your hubby so sweet....do everything and you just sit to be served! haha...

  11. wow wow wow, yhis is amazing and the photos are beautiful!!I say that mans a keeper,, oh yes I do! lol,

  12. wahhh look so good. yummm...I bet your neighbours were wondering what's that heavenly smell coming from your kitchen :)

  13. I wouldn't mind making pork loin over & over again. It's one of my family's fave & I make them often too. Lol!

    These loins are gorgeous! May I have some too??

  14. Oh my... that really looks good!

  15. The process of tying the loin is not easy...if it is not tie up properly, the stuffing might come out,right?

  16. wow! yummy....we hardly buy pork, will have to try. do you have to marinade the pork?

  17. Oh my, that stuffed pork loin looks really superb delicious! I don't mind eating the braised pork over and over again, because the process is easier. Yeah, I'm a lazy bum. But I don't mind if I've got personal cook to make something out of ordinary :)

  18. Very nice stuffed pork dish, it looks excellent. I also think the light and presentation of the pictures is great in every shot.


  19. Very nice! Maybe the watermark on your photos should say 'Quay Lo Cooks'! ;-) It's great that your husband can cook so well and enjoys cooking too!

  20. So nice. If my husband cook this for me, i will give him a big kiss. hehehe..

  21. oooh yum. This looks so rustic and delicious....change can be good sometimes. REALLY good ;)

  22. Your Quay Lo is so sweet. You're lucky to have a husband who loves to cook. Aren't you lucky to be pampered? :)

  23. Yummmm!!!! That looks absolutely heavenly!!! Wish I could sample a bit... Wink! Wink!

  24. Ohhhhh???? Is THAT why my missus cooks the same things in the same way over and over again? Hmmmm....must not fall for it! Just eat! Muahahahahahahaha!!!!

  25. wow, wow, wow this looks extremely delicious and heavenly. And lovely presentation too. Have a nice day.

  26. oh that looks so yummy.The pics are outstanding:)

  27. May I borrow Quay Lo please? It's amazing he just asked you and made this beautiful dish! I really wish that I am skillful enough to roll the pork like this...It's a beautiful dish! p.s. I'm in the same comfort zone problem. ;-)

  28. Sometimes it's not just the familiar, but when something tastes good, why not repeat it!

  29. Quay Lo can really cook very well... I can barely resist the food just from the laptop.

  30. Just looking at the picture I can already smell how fragrant it is because of the aromatic stuffings!Thanks for sharing this recipe!

  31. This looks so tasty, Quay Po. The stuffing looks so heavenly. It's good to take a break from the traditional way, once in a while :) By the way, I'm amazed at how good a cook your Quay Lo is like you are.


    A Single Girl's Musings

  32. Really nice photos. I wonder if you will ever cook braised pork again:)

  33. I'm showing this to my husband! The stuffing really does elevate this compared to my usual roasting with fruit! (Yes, I have a "usual" also.)

  34. Wow, that looks great! Fabulous photos.

  35. That is SUCH an amazing meal...wow...so delicious!

  36. i am reading this at 2:30am at my time.. and you making me really hungry! eeeeep!

    but i would sure to love to try this out... sadly i got no oven... any skillet dishes? :P

  37. Veronica-Your Quay Lo is a keeper! What a gem, and a true gent!
    Offering to make the pork roast a different way...HELL, YES! ...let him keep offering, and you just sit back like a "lady of leisure"...yesss!
    Love the stuffed pork, I could just smell the wonderful aroma, with all the herbs, and spices. Your braised pork is lovely too, and so comforting with the mashed potato and gravy...yumm!
    Superb job, from a talented Quay Lo, and Quay Po:DDD

  38. What a treat to have hubby cook and do the clean-up as well! The stuffed pork loin looks delicious!

  39. Quay Lo cooks too? You are one lucky gal! This dish looks fit for a Christmas dinner! :)

  40. Looks delicious. I love the spiral pattern made by the stuffing. I might share this recipe with my hubby. He tends to cook the Western style meals at home whilst I focus on Asian style and desserts.

  41. if i can make this for my friends, i'm sure they will be so impressed!! Really nice presentation here!

  42. @Reese
    I have not tried doing stuffing, It is very difficult to tie the meat up.

    Oh yes, this piece of meat is flavorful and succulent.

    haha, I did not think of that, now I know how to silently said, I want my Quay Lo to cook for me,

    Want to hire my Quay Lo for a week? mm… let me work out how to charge you and I will send you a quote! hehe

    yes, my method is fast and simple but his is complex but taste divine.

    Oh, you should try our recipes then:D Thank you for loving my blog so I presume, I will visit with you often:D

    Yes, I give him more than a BIG HUG! SSHH… haha

    Yes, he cooks very well. Not only cooking, frankly, he is a perfectionist. HIs motto is what is worth doing is doing it right. That is what he taught our son.

  43. @yummylittlecooks
    Oh yes, we enjoyed the dinner very much.

    Yes he is and he enjoys cooking too.

    He is definitely a keeper or sure. My Quay Lo is not for sale! hehehe

    Small Kucing
    My neighbor is a good cook too. I always smell the fragrance coming from their side so it will be nice to send some over from here once in a while:D

    Come to KL, I will request my Quay Lo to make for you.

    @Baby Sumo
    Yes it is.

    @Yee Ling
    You are right, I fail mercilessly on tying the meat up. Everything dropped out! BTW, how do I leave go to your blog? Is it by invitation only?

    You and me, same, same.

  44. @Filip
    Thanks for the compliment.

    You got a point:D

    Only a big kiss?

    Change is good but sometimes can be intimidating.

    That may not be true, when a man knows how to cook, they are more critical about what the eat, so be careful what you wish for. hehe

    hahaha, you cracked me up!!

    Thanks again, you too have a wonderful week.

    Many thanks.

    I see you cook lots of new recipes so you are far from being in your comfort zone:D I will lend you my Quay Lo if I can come along and taste the food you make.. hehe

    @The Intolerant Chef
    I agree with you.

  45. @Bananaz
    Hai lor, hoe hoe sik!

    @That Girl
    Yes, that's human nature.

    He is a good cook. I learn my cooking from him and my mum.

    You are welcome.

    He is the one who taught me the western cuisine:D

    I will, I will, it is more simpler. hehehe

    Oh, I am sure stuffed with fruits is tasty too. Maybe I should try that next time.

    Thanks so much. Hope to visit with you often and there is so much to share.

  46. @ravienomnoms
    It is so good to see you again. Thanks.

    OMG, why are you still awake at 2.30am?? Just came home from the disco? :D

    He is a gem for sure. I will never reject a good offer. You know the Chinese way is always try not to trouble others to do things for you? Slowly but surely I learn the Western ways to accept compliments and favors more readily without feeling uneasy. Thank you so much for being so generous with your compliments and support. HUGS!!

    Yes, I am so happy that the meal was so delicious and even more happy when I do not need to clean the dishes.

    Oh yes, good suggestion. I will ask him to make this for the family on Christmas day this year instead of buying baked ham from the supermarket.

    That is nice that the both of you cook different cuisine. This is called synergistic effort.

    You already made lots of food that impress your friends. You don't need this to do so lah.

  47. OMG...!! *astonish... Quay Lo can go a mouth watering succulent pork dish, next time can try wellington liao!

  48. Note to all,
    Thanks for the nice comments. However, this one is often reepeated around the web and far too easy to take any real credit for. Cutting the meat properly to start is important insofar as stuffing and reforming the roll. Re-tying the raost is so easy you won't believe it. The trick is to pull out a long stretch of string to start , and grasp it at the end of that long length.
    The link that was on the blog before was actually to the wrong video to show how to cut the roast. I've changed it and if you to the one in the post now, you'll find the meat cutting instruction, also super simple. Enjoy!

  49. Veron, I would love to have some of this in my sandwiches or burger. Looks really tempting!

  50. @Alice
    Sure can

    Thank for putting up the correct link but what about video to show how to tie the meat?

    Yes I told him that this morning. He said nevermind, he will rather do a guest post now and then.

    That will work!

  51. I was wondering how to get my husband to cook for me. I tried getting sick, but then he only made me a grilled cheese sandwich....otherwise his mind and common sense seem to drop at the kitchen door! :)

    This looks amazing! Nothing better than a good pork rast cooking with great aroma! Yum!!

  52. @Lyndsey
    haha, you cracked me up! Thanks, my Quay Lo got so much compliments from you guys so I hope he will be even more encouraged to cook for me and most importantly wash the dishes as well! There is an ulterior motive to put up this post and let him have the credit!! LOL!! Have a wonderful weekend my dear:D

  53. I have never prepare pork in Quay Lo style , hehehe, this is too good. By the way , pork Loin in Cantonese called as yok gan right?

  54. @Sonia
    I know, you are more on Asian cuisine, I hope my Quay Lo and I can influence you to make some Western dishes. You are so good in anything you want to cook or bake so you will soon be an expert in Western cuisine also. Then, you can enter next season's Malaysia Masterchef. I give you my full support! Hugs.


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