Broccoli Ranch Pork Loin
- Prep: 10 min
- Cook: 35 min
- Total: 45 min
- Servings: 8
1½ cup frozen broccoli florets, thawed
3 tablespoons Hidden Valley® Original Ranch® Dressing
3 tablespoons Dijon mustard
⅓ cup seasoned, dry breadcrumbs
2 pounds boneless pork loin roast, trimmed of fat and butterflied
kosher salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
Preheat oven to 425°F. In a food processor, pulse broccoli, dressing, mustard, and breadcrumbs until smooth and combined.
Lay pork loin flat on a clean surface; generously season with salt and pepper. Spoon broccoli mixture onto half of pork loin, then roll up, and secure with toothpicks.
Heat vegetable oil in a roasting pan over high heat and sear pork loin until browned on all sides, about 5 minutes. Transfer to oven and continue cooking until internal temperature of 165°F is reached, about 30 minutes.
Let pork rest for at least 10 minutes before removing the toothpicks. Slice crosswise and serve warm.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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