Ranch-Crusted Stuffed Pork Loin
By: Mia Cee || Resting Hungry Face
1 lb. pork loin
1/4 cup paleo cream cheese
Ranch Seasoning (via Cave Girl in the City; makes 1/2 cup)
1 to 1.5 teaspoons salt (the original recipe calls for 2 teaspoons)
4 tablespoons dried parsley
1 tablespoon dried dill
2 teaspoons dried chives
1.5 tablespoons garlic granules
1.5 tablespoons onion powder
1.5 tablespoons dried onion flakes
2 teaspoons black pepper
1. Optional: Brine the pork loin. Put it in a zip lock bag and pour in just enough water to submerge. Add 1/2 teaspoon of salt to the water and swirl around to dissolve. Set aside for an hour or so (even half an hour is better than nothing).
2. Heat oven to 450 degrees.
3. Mix all of the ranch seasoning ingredients.
4. Remove the pork loin from the brine solution and pat dry with a paper towel. Liberally rub the surface with the ranch seasoning.
5. Put the pork loin on a baking sheet fat side up. Roast 15 minutes.
6. Turn the heat down to 400 degrees, flip the pork, and roast for another 10-15 minutes until the internal temperature reaches 140 degrees.
7. Rest for 10 minutes before cutting and serving.
** For a “molten lava” effect, slice the pork loin horizontally before seasoning and stuff the cream cheese (mixed with 2 teaspoons ranch seasoning) inside before putting it in the oven.
** Alternatively, you can mix the cream cheese and 2 teaspoons ranch seasoning with 1/4 cup mayonnaise for a dip or 2 tablespoons mayonnaise and 2 tablespoons coconut milk for a sauce to drizzle over the top.
** Another option: Put the (unseasoned) pork loin in a slow cooker with 1 cup of cream cheese and 3 tablespoons of ranch seasoning and cook for 5-6 hours. Shred with two forks and serve over cauliflower rice, zoodles or use in a paleo sandwich.