A History of Shepherd’s Pie

15 Canned Sardine Hacks for a Better Snack

Usually canned sardines are thought of as a last resort for when you can’t be bothered to cook, if not relegated to apocalypse food, but we urge you to reconsider. The small, oily, silvery fish are inexpensive, easy to prepare, and loaded with things that are good for you, like omega-3 fatty acids and calcium. They’re also delicious! So here are 15 creative serving suggestions for canned sardines.

Portuguese Sardine Salad

This recipe from chef George Mendes of Michelin-starred Aldea in New York, is a great fresh and healthy option that combines multiple textures and flavors (sweet, smoky, salty, tangy, herbaceous, and a little funky) for a perfectly balanced lunch.

Ingredients:

• 2-4 red bell peppers, washed and thoroughly dried
• romaine lettuce hearts, washed and thoroughly dried
• fresh Italian flat leaf parsley, washed and thoroughly dried
• extra-virgin olive oil (chef Mendes likes Casa Migmag)
• sherry vinegar
• smoked paprika (chef Mendes likes La Dalia)
• 1 can Portuguese sardines (chef Mendes likes the Porthos brand; Bela is another good Portuguese brand)
• salt
• freshly ground white pepper

Instructions:

1. Preheat oven to 450°F.

2. Toss the whole peppers with olive oil and a generous sprinkle of salt, then roast on a cookie sheet for 30 minutes, or until charred, turning about every 5 minutes. (Alternatively, blister the peppers over hot coals or an open flame.)

3. Place peppers in a bowl, cover with plastic wrap, and let stand for 15 minutes to further soften them and loosen their skins.

4. Use a spoon or the back of a knife to scrape most of the blackened skin off the peppers, but leave a few specks on for a smoky flavor. Cut off the stem end of the peppers and slice them in half lengthwise, then remove the veins and seeds. Cut the flesh into strips, mimicking the shape of the sardine filets.

5. Place the strips of pepper in a bowl and add 2-3 tablespoons of olive oil, and 2-3 tablespoons of sherry vinegar. Sprinkle in some smoked paprika to taste, mix well, and reserve. The chef recommends making these 1 to 2 days in advance, but if you’re short on time, as little as 5-10 minutes will do.

6. When ready to assemble the salad, slice the romaine into bite-size pieces and mix with whole parsley leaves to taste (as many or as few as you like).

7. Drain sardines and cut in half lengthwise, then remove and discard the bones and excess skin if you prefer (leave them be if you like for a more rustic preparation). Roughly cut into small pieces and mix with the lettuce and parsley. Add some of the juice from the pickled roasted peppers and mix again to coat.

8. On a plate, make a base layer of pickled roasted peppers, layer the lettuce-herb-sardine mixture on top, and finish with another drizzle of olive oil, a sprinkle of sherry vinegar, sea salt, and freshly ground white pepper, plus a few more pepper strips for a pop of color.

Fisherman’s Eggs

Chowhound

Try this easy and very tasty idea, adapted from The Silver Spoon, for breakfast, or pair it with a leafy salad for a quick supper.

Ingredients:

• 1 can sardines
• 1 small shallot, slices
• few sprigs fresh parsley
• 2 cloves garlic, finely chopped
• freshly cracked black pepper
• kosher salt
• 4 eggs
• toast and hot sauce, to serve

Instructions:

1. Heat the oven to 500°F and preheat an ovenproof serving dish for five minutes.

2. Place the sardines, sliced shallot, chopped parsley, and chopped garlic in the warm dish. Add some black pepper and put the dish back in the oven for six minutes.

3. Remove the dish from the oven, break four eggs into a bowl, and pour them gently on top of the sardine mixture. Season with salt and pepper and put the dish back in the oven for seven minutes, until the egg whites are cooked but still jiggly.

4. Remove the dish and let it sit for five minutes (the eggs keep on cooking even out of the oven). Set out with toast and hot sauce. Makes 4 servings.

Smoked Sardine Pâté

Chowhound

Cottage cheese and yogurt give this healthy spread a tangy flavor that complements the sardines’ smoky essence. Spread it on brown bread, like Chowhound’s Chris Rochelle and his wife Rachel do, with pickles and watercress for a quick lunch.

Ingredients:

• 2 cans smoked sardines
• 7 ounces cottage cheese
• 7 ounces plain Greek yogurt
• juice from half a lemon
• cayenne pepper
• bread or crackers to serve

Instructions:

1. In a food processor, combine the smoked sardines, cottage cheese, Greek yogurt, and lemon juice.

2. Blend until just smooth and season to taste with salt and freshly ground pepper. Serve on bread or crackers dusted with cayenne pepper. Makes enough for 6.

Sardine Fritters in Lettuce Leaves with Sriracha-Soy Sauce

Chowhound

These sardine fritters are perfect for a dinner with friends. Serve them with a Sriracha-soy sauce (inspired by chef Stuart Brioza).

Ingredients:

• 2 tablespoons Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• butter lettuce
• 2 cans sardines
• 2 eggs
• 2 cloves garlic, finely chopped
• 1/4 bunch fresh parsley, chopped
• 3/4 cup breadcrumbs
• 2 tablespoons grated parmesan
• vegetable oil for frying

1. To make the sauce, whisk the Sriracha, soy sauce, and fresh lime juice together in a small bowl.

2. Select a handful of leaves from a head of butter lettuce; wash and dry them and set aside.

3. To make the fritters, mix together the sardines, eggs, garlic, parsley, breadcrumbs, and parmesan cheese in a large bowl.

4. Heat about an inch of vegetable oil in a large saucepan till it spits when you put a test crumb in. Make small balls (approximately 1 inch in diameter) of the sardine mixture and fry for three to four minutes until golden brown, turning them occasionally with tongs.

5. Place the fritters on a plate with a kitchen towel underneath to absorb the oil. To serve, place in the lettuce leaves with the Sriracha-soy sauce drizzled on top and a squeeze of fresh lemon juice. Serves 4.

Sardine-Arugula Pizza

Chowhound

This pizza, from Chowhound’s former photographer Chris Rochelle, isn’t just delicious any time of the day; it’s healthy, too.

Ingredients:

• 1 ball pizza dough (store-bought, or make our Basic Pizza Dough recipe)
• pizza sauce (like our Basic Pizza Sauce recipe)
• handful arugula
• 1/2 onion, thinly sliced
• 2 sweet peppers, thinly sliced
• 2 cloves garlic, hopped
• 1 can sardines, drained and halved lengthwise
• crushed red pepper, to taste

Instructions:

1. Preheat the oven to 500°F.

2. Roll out the pizza dough on a flour-dusted baking tray and brush on a thin layer of sauce. On top, place a large handful of arugula, the sliced onions and peppers, the garlic, and the halved sardines.

3. Bake for 10 to 12 minutes. Remove from the oven and liberally apply crushed red pepper flakes. Serves 4.

Seanuts

Chowhound

These “seanuts” were inspired by our Oaxacan Chile-Lime Peanuts recipe. Put them out for your next cocktail party.

Ingredients:

• 2 cans sardines, drained and chopped
• 2 pounds peanuts
• 10 cloves garlic, unpeeled
• 6 tablespoons peanut oil
• 4 arbol chiles, crushed
• 3 tablespoons finely grated lime zest
• 4 teaspoons kosher salt
• 4 teaspoons sugar

Instructions:

1. Heat the oven to 400°F and arrange a rack in the middle.

2. Toss together the chopped sardines, peanuts, unpeeled garlic cloves, peanut oil, and crushed arbol chiles until nuts are evenly coated. Spread out on a baking sheet in a single layer and roast, shaking and stirring the pan halfway through, until the nuts are toasted and beginning to crack open, about 25 minutes.

3. Remove from the oven and transfer to a large, heatproof bowl. Toss with the lime zest, kosher salt, and sugar and serve. Makes 10 to 15 servings as a snack.

Sardine Squares

Chowhound

Yet another reason to keep puff pastry around: so that you can throw together Chris Rochelle’s sardine flatbreads in under 30 minutes. Serve them with aperitifs or cocktails.

Ingredients:

• 1 (8-ounce) sheet of puff pastry, thawed
• 1 tablespoon olive oil
• 1/2 onion, finely diced
• 1 garlic clove, crushed
• 3 tablespoons tomato puree
• 1 tablespoon capers
• 3 anchovies
• 2 sardines, chopped
• 1 egg, lightly beaten
• black olives, cut into quarters

Instructions:

1. Preheat the oven to 400°F.

2. Heat a tablespoon of olive oil in a small saucepan. Add the onion and garlic and cook over low heat for five minutes, stirring until softened. Stir in three tablespoons of tomato purée, cook for a few minutes more, then remove from heat. Stir in the capers, anchovies, and sardines.

3. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square and place a tablespoon of the sardine mixture in the middle of each square.

4. Bake for 15 minutes. Garnish with quartered black olives. Makes 16 squares.

Sardine-Dill Fish Cakes

Chowhound

These budget-friendly fish cakes, developed by Chris Rochelle, stand in nicely as a light lunch or dinner when served with a salad.

Ingredients:

• 2 medium Yukon Gold potatoes
• 2 cans sardines, drained and chopped
• 1 cup spring onions, chopped
• 1/4 bunch fresh dill, chopped
• 2 tablespoons flour
• 2 garlic cloves, crushed
• 2 tablespoons grated lemon peel
• 1 cup panko breadcrumbs, plus more for coating cakes
• kosher salt and freshly ground pepper
• 1 egg, beaten
• olive oil

Instructions:

1. Coarsely chop and boil the potatoes until tender. Drain and mash.

2. Add the sardines, spring onions, dill, flour, garlic, lemon peel, and 1 cup panko. Season with salt and pepper, then mix in the egg. Shape the mixture into six 3-inch cakes. Coat with panko breadcrumbs.

3. In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they’re golden brown and crispy. Makes 6 cakes.

Sardine Po’ Boy

Chowhound

Chowhound citycupcake loves to stuff sardines into a po’boy-style sandwich.

Ingredients:

• 2 hard-boiled eggs, peeled and roughly chopped
• 1 small onion, sliced
• 1 can sardines in tomato sauce
• capers, to taste
• Sriracha mayonnaise (mixed to taste)
• crusty French bread
• garnishes of your choice (cilantro, parsley, tomato, cucumber, lettuce, etc.)

Instructions:

1. Sauté the onion until soft, then add the sardines in their tomato sauce and some capers to taste. Stir until heated through.

2. Cool slightly, then stir in the eggs. Spread the Sriracha mayonnaise onto the bread, then spoon the sardine mixture on top, and add whatever garnishes you like. Makes 1 sandwich, which goes great with a beer.

Ecuadoran-Style Sardines

Chowhound

Chowhound qtprof loves to do with sardines as they do in Ecuador.

Ingredients:

• 1 can sardines in tomato sauce
• 1 medium-large russet potato
• 1/2 red onion, diced
• juice from 1/2 lemon
• olive oil
• salt and freshly ground black pepper

Instructions:

1. Mix onion, lemon juice, olive oil, salt, and pepper.

2. Boil potato until tender, then slice almost in half horizontally.

3. Fill with sardines in their tomato sauce and the onion relish. Serves 1.

Sardine Toasts

Chowhound

Here’s a simple open-faced sandwich idea from Chowhound eloflin.

Ingredients:

• 1 can sardines in extra-virgin olive oil
• 1-2 teaspoons herbes de Provence
• minced red bell pepper
• black olives, sliced
• English cucumber, thinly sliced
• salt and freshly ground black pepper
• whole wheat toast

Instructions:

1. In a small bowl, mix the sardines and their oil with the herbes de Provence, bell pepper, and olives. Let sit for 5-10 minutes.

2. Top a slice of whole-wheat toast with the marinated sardines and vegetables with some of the herbed oil.

3. Let the oil soak into the toast for a few minutes, then top with thin-sliced English cucumbers. Drizzle with a little additional oil and sprinkle with sea salt and fresh-cracked pepper to taste. Makes 1.

Broiled Sardines with Infused Oil

Chowhound

A simple serving idea, from CHOW’s Chris Rochelle.

Ingredients:

• 1 can sardines in olive oil
• herbs, spices, and aromatics of your choice (think: rosemary sprigs and capers; lemons slices with garlic; sliced jalapeños; chile flakes; whatever you like!)
• crackers for serving

Instructions:

1. Remove the lid from the can of sardines and insert the herbs, spices, and aromatics of your choice. (You’ll probably need to drain some of the oil so it’s not too full, but make sure the flavoring elements are completely submerged.)

2. Broil for a few minutes in the can before serving with crackers. Serves 1.

The Brown Sardine

Chowhound

Avocado toast pales in comparison to our version, inspired by Alton Brown.

Ingredients:

• 1 can of sardines, drained
• 1/2 avocado, sliced
• sliced jalapeño (fresh or pickled)
• dark rye bread
• fresh lime wedges

Instructions:

1. Arrange avocado slices, canned sardines, and sliced jalapeño on a piece of dark rye bread. Squeeze lime on top. Serves 1.

Sardine and Fennel Pasta

Chowhound

Chowhound foodieseattlelady submitted this perfect pasta idea with fennel  and sardines.

Ingredients:

• 2 bulbs fennel, trimmed and sliced, fronds reserved and chopped for garnish
• 2 cans sardines, drained
• olive oil
• 2 cloves garlic, minced
• freshly ground black pepper
• chile flakes to taste
• 1 cup toasted breadcrumbs
• 1 box pasta like bucatini

Instructions:

1. Cook pasta according to package directions.

2. Meanwhile, sauté fennel in olive oil with garlic, black pepper, and chile flakes until tender.

3. Add sardines and stir them in, breaking up roughly with the spoon. Stir in the toasted breadcrumbs.

4. Drain cooked pasta and stir in the sauce. Portion into bowls and garnish with the reserved fennel fronds.

Sardine, Sun-Dried Tomato, and Bacon Club Sandwich

Chowhound

This recipe, developed by Sarah Karnasiewicz, is a surprisingly balanced take on a classic club sandwich combines the bold flavors of sardines with bacon, arugula, and sun-dried tomato butter. The recipe makes 4 sandwiches, each stacked tall on three pieces of toasty bread. Get our Sardine, Sun-Dried Tomato, and Bacon Club Sandwich recipe.

2019 Sustainability Note: Historically, sardines have been one of the most sustainable fish around; for years, The Monterey Bay Aquarium’s Seafood Watch program listed Pacific sardines as a “best choice” due to their abundance and high production rate, but sardine numbers have been alarmingly low in more recent years. For that reason, you may want to try substituting mackerel until sardine stocks start to rise again; luckily, they’re similar in health benefits, cost, and taste, and their populations are doing well right now.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

Original story by Chris Rochelle, updated by Susannah Chen in 2015 and Jen Wheeler in 2019.

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Tour a Distillery This Spring Break For an On-Theme (Yet Highbrow) Experience

Distillation is the process that converts the sugars from grains or fruit into alcohol by way of evaporation using metal columns or pots known as stills. Spring break is the process that converts otherwise fine, young people into somewhat unrecognizable party demons by way of sun and alcohol. For a spring break experience that is both on-theme (i.e. alcohol-based), yet educational (i.e. “how does a blade of wheat become this potent, mind-altering elixir?”), a distillery tour is one way to beat the ennui of treading the same path between the pool, beach, bar, and hotel all week, without wreaking the kind of havoc that would surely ensue should one suggest anything so revolutionary as a visiting a museum. Distillery equals booze museum. Highbrow, yet on-theme. Fun to be had. Everyone wins.

The idea of touring a distillery is not exactly a modern invention, as many of the world’s finest spirits have been crafted for centuries in locations that were at least occasionally accessible to the public. However, small-batch, craft spirits are now on the rise, so much so that just about any given component of a Long Island Iced Tea—vodka, rum, gin, tequila—can be found in local distilleries who offer tours or tasting rooms within striking distance of the most popular spring break destinations.

South Florida Distillers

Where: Fort Lauderdale, FL

South Florida Distillers

If you’re spring breaking in Miami, Fort Lauderdale, or otherwise Atlantic coast Florida, contact South Florida Distillers about a private group tour. On offer are a variety of rums to sample under the FWAYGO brand, including a grilled pineapple rum (ummm, daiquiri potential, hello?) as well as several agave-based spirits. (Can’t call it tequila unless it’s from Jalisco, but I imagine you still know the drill.)

John Watling’s Distillery

Where: Nassau, Bahamas

10 Best

Important question—if you travel to the Caribbean and don’t visit a rum distillery, does it even count? The John Watling’s Estate was founded in Nassau in 1789, so not only is there rum to be had, but there’s history! And rum! And also they have a legit museum on the premises, so if the most culture you’ve experienced on your cruise before the stop in Nassau is bingo, you might be in need. Did I mention the rum? There’s rum!

South Texas Distillery

Where: Sandia, TX

South Texas Distillery

If you’re whooping it up on South Padre Island or Gulf Coast Texas, pay a visit to the home of Wild Rag Mesquite Bean Vodka. Named after a bandana and made by cowboys, I don’t know what to make of the “mesquite bean” part, but for $10 you can sign up on their website for a tour and tasting and find out. (I mean, you can make vodka out of just about anything…)

Damoiseau Rhum Distillery

Where: Le Moule, Guadeloupe

Rhum Damoiseau

Perhaps you prefer your rum with a slight French accent. The French Caribbean specializes in a form of rum called rhum agricole, which is distilled from fresh sugarcane juice and gives a clean, almost sour taste reminiscent of Brazil’s cachaça. If you’re a progressive spring breaker who prefers the off-the-beaten-path and mellow vibe of Guadeloupe (or like, maybe you just got a really cheap flight), Damoiseau is a charming, hillside distillery located near the funky beach town of Le Moule. A self-guided tour of the open air distillery will have you feeling like a kid on a playground without supervision, perhaps aided by the generous tasting opportunity that operates next to the gift shop.

Baston Del Rey Distilleria

Where: Puerto Vallarta, Mexico

Baston del Rey

Most of the finest tequila brands are located inland, in the highlands of Jalisco. If you have the time and wherewithal during your spring break in Mexico, many are worth a detour. However, if you simply can’t be lured away from the beach, you’re still in luck. Several smaller distillerias are located right in the city of coastal Puerto Vallarta, and local tour operators offer visits, including Baston Del Rey, who not only makes the full spectrum of aged tequilas, but also produces whiskey. Mexican whiskey? If I’m not in college anymore can I still go on spring break?

Casa Bacardi

Where: Cataño, Puerto Rico

Casa Bacardi

I mean, this is kind of a no-brainer, right? (Which, now that you mention it, is doubly on-theme for spring break.) You’re in Puerto Rico, you’re on the beach, and like, one of the most famous spirit brands on earth is being made right there in the same salty air as you are breathing. Plus, they not only offer historical and tasting tours, but a mixology class, and even the opportunity to prepare your own personalized bottle directly from the barrel. For a no-brainer it sure seems like a genius move to me.

Related Video: A Refreshing Jamaican Rum Cocktail

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Pepperoni Pizza Pockets

Pepperoni pizza in your hand, literally! These pizza pockets are like your own personal hot pocket, but homemade. Think of them like a calzone, but with a much flakier crust.

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Guinness Chocolate Brownies

Guinness makes a batch of brownies extra rich and extra chocolatey! Make these for St. Patrick's Day or any day. They're a crowd-pleasing treat any time of year.

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11 Best Irish Whiskey Brands for St. Patrick’s Day

If your Irish whiskey consumption has heretofore been limited to only that which you might call for as “Jame-o” and drink in shot form, perhaps this St. Patrick’s Day is a good excuse for an upgrade. Irish whiskeys are unfortunately often approached with the same wariness given to green beer and blinking shamrock headbands, but they needn’t be! A solid middle ground between caramelly American bourbons and smoky Scotches, Irish whiskeys are typically smooth, lightly flavored, and lacking the heavy peatiness that makes people think whiskey is only for cold-weather months. Take a look at our roundup below, and open your spring-ready heart to some easy Irish sippers.

1. Powers Gold Label on Drizly (price/availability varies)Buy Now

The Whisky Exchange

It’s no wonder that the go-to whiskey in the Republic of Ireland has a little extra oomph, clocking it at 43.2% ABV. (What do you mean the best selling whiskey in Ireland isn’t Jameson’s?) Beyond the strength, a light spiciness makes it a perfect after-dinner whiskey with maybe a little ice or water.

2. Paddy’s Irish Whiskey on Drizly (price/availability varies)Buy Now

Celtic Whiskey Shop

Blended and triple-distilled for a smooth and mellow outcome, Paddy’s is exactly the kind of whiskey who wants to go by Paddy instead of Patrick. Easy sipper, but not so expensive that you’ll feel bad blending with a little ginger ale.

3. Tullamore D.E.W. on Drizly (price/availability varies)Buy Now

The Whisky Exchange

Biscuity with caramel and toffee, Tullamore Dew is delicious just about every which way you’d have an Irish whiskey. Fun fact: The Dew in the name is actually the initials of the distillery’s general manager in the late 19th century. How’s that for employee appreciation?

4. Tyrconnell 10 Year Old Madeira Cask on Total Wine (price/availability varies)Buy Now

Celtic Whiskey Shop

Tyrconnell whiskeys date back to the early 18th century, though they were only recently revived by the Suntory conglomerate. A little extra time in the American oak barrel followed by a Madeira cask finish produces an Emerald Isle gem that has both nutty complexity and easy-going fruitiness.

5. Red Breast 12 Year on Drizly (price/availability varies)Buy Now

The Whisky Exchange

Complex and creamy, this pure pot still Irish whiskey is spicy and full-bodied, with a long finish. It’s an Irish whiskey Scotch drinkers can get behind.

6. Greenore Single Grain on Drizly (price/availability varies)Buy Now

Last Try Wines

A light and lemony single-grain whiskey. With vanilla and spicy oak, this easy sipper wants for nothing but sunshine and a sweeping green vista to look out over.

7. Glendalough Premium Poitín on Drizly (price/availability varies)Buy Now

Glendalough

Lovingly called Irish moonshine, this rural spirit has had a cult following for years but was illegal to produce or ship to the United States until the ’90s. Now, there are a couple of producers, but we’re keen on Glendalough’s premium offering, made with sugar beets and malt grain.

8. Midleton Very Rare on Drizly (price/availability varies)Buy Now

Crown Wine and Spirits

You can’t discuss very good Irish whiskeys without discussing the Very Rare Midleton. Only 50 casks are produced each year, and much of that is already allocated to preferred vendors. Produced only in pot stills, it’s creamy and spicy on the palate with a long finish.

9. Jameson Black Barrel on Drizly (price/availability varies)Buy Now

The Whisky Exchange

Here’s the thing: it’s not Jameson’s fault that user error has given it a reputation for being a shot instead of a sipper. In truth, it’s a fine brand, and their Black Barrel selection which is triple-distilled and aged in twice-charred oak barrels demonstrates the richest potential of Irish whiskey with notes of fudge and buttery toffee.

10. Green Spot on Drizly (price/availability varies)Buy Now

The Whisky Exchange

With humble roots as a fill-your-own-bottle grocery store offering, this now-renowned critical darling is an excellent metaphor for why you should drink more Irish whiskey in the first place. A beautiful selection with bright notes of green apple and citrus tempered by malt and butterscotch.

11. The Dead Rabbit Irish Whiskey on Drizly (price/availability varies)Buy Now

The Whisky Exchange

A partnership between the famed, lauded New York City cocktail bar and one of Ireland’s leading Master Distillers, you can expect the kind of nervy, spicy whiskey befitting of its namesake: one of the most notorious gangs of New York. Use it in your Irish coffee to put yourself up for the fight. (Or try it in some other St. Patrick’s Day cocktails.)

For more St. Patrick’s Day food and drink ideas, visit our St. Patricks Day headquarters. And for more whiskey intel, read up on Why Indian Whisky Is Giving Scotland Some Stiff Competition.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

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How to Butterfly a Pork Loin

Not only are stuffed pork loins one of the tastier ways to impress guests, they are certainly one of the more impressive. While this dish can seem like an intimidating task, don’t worry, there are some simple steps that will make it your new favorite go-to to impress your friends. In order to stuff this roast with cheese, veggies or meats in a way that still looks presentable, there are a few helpful steps to follow. Don’t worry, we’ve got you covered.

How to Butterfly a Pork Loin

Choose a pork loin based on the amount of people you need to feed. When determining how large it should be, imagine slicing it like a loaf of bread, factoring in two to three slices per person. (And be aware that a pork loin is very different from a pork tenderloin, which is much smaller, even leaner, and far less commonly butterflied and stuffed, although it is possible.)

Place the pork loin on a cutting board so the longer sides are on your left and right (the shorter sides will be at the top and bottom), and use a large, sharp knife (like a boning knife, or carving knife) to cut almost all of the way through the center of the meat—leaving only a hinge so that the meat will stay closed when stuffed.

From there, pull open the pork loin and slice down the length of each side, maintaining an even 1/2- to 3/4-inch thickness. If needed, you can trim the fat cap in order to make the pork thinner, however make sure some of the fat remains in order to add flavor. Another way to achieve even thickness is to place the pork between two pieces of plastic wrap and pound it with a mallet. Season the butterflied pork with salt and freshly ground pepper to prep for the stuffing.

Chowhound

How to Stuff a Pork Loin (and What to Stuff It With)

While the ingredients that you stuff the pork loin with are up to you, some amazing options are spinach and provolone, or fennel and prosciutto—or make it porchetta-style and use fennel, rosemary, garlic, and lemon zest. Many pork loin stuffings use bread crumbs or even ground meat mixtures like Italian sausage, but you can play around with pretty much anything you like. Here are a few methods that will help you stuff your pork roast with the perfect amount of filling.

Blend the stuffing into a uniform consistency, either in a mixing bowl or in a food processor, then evenly spread it along the inside of the butterflied pork loin. If you’re using bacon or prosciutto, make sure to arrange the slices horizontally and space them evenly so there’s not too much overlap. The more stuffing you use, the harder it will be to tightly roll the pork loin, so don’t overdo it.

How to Tie and Stuff the Pork Loin

Depending on the length of the pork loin, you’ll probably need between four and six strings of butcher’s twine, also known as kitchen string, cut in pieces that are about three to four times the length of the roast. Once you’ve stuffed the pork loin, tightly roll the meat into a cylinder  and tie the twine around the top and bottom ends of the piece first, then two evenly spaced in the middle. Cut off the extra twine. You can prepare the pork up to this point in advance and store, covered in plastic wrap in the refrigerator until ready to cook.

Chowhound

How to Cook Stuffed Pork Loin

Rub olive oil, along with any spices you want, all over the tied pork loin, and place in a shallow baking dish, roasting pan, or on a rimmed baking sheet, lined with foil for easy clean-up if you like (but make sure it’s not too shallow in case the juices overflow).

Preheat the oven to 450°F and let the roast rest at room temperature while waiting for the oven to heat up. Roast until the pork is a light golden brown, which will take about 30 minutes, and then reduce the oven to 375°F. Keeping the pan or baking sheet in the middle of the oven rack, rotate the roast for the next 30 minute interval. You’ll know it’s done when you insert a meat thermometer into the middle of the roast and it hits an internal temperature of 145°F.

Take the meat out of the oven and lightly cover with a tent of aluminum foil. Let it rest for 30 minutes or more—this is important because it will keep the roast perfectly juicy for serving.

How to Serve Stuffed Pork Loin

Once you’ve let the roast rest for at least 30 minutes, with the twine still tied around the roast, cut it in slices with a serrated knife. Remove the twine as you cut close enough to pull it off with ease. Serve it up with simply roasted vegetables, perhaps some mashed potatoes, and get ready to WOW your guests!

Pork Loin Recipes

Check out some amazing recipes that are sure to become your new household favorites.

Fennel-and-Prosciutto-Stuffed Pork Loin Roast

Chowhound

This delicious recipe includes whole-wheat bread crumbs, fennel, and apples. It’s the perfect mix of sweet and savory, and will leave you going back for seconds and thirds! Get our Fennel-and-Prosciutto-Stuffed Pork Loin Roast recipe.

Slow Cooker Stuffing-Filled Cranberry Glazed Pork Loin

Southern Mom Loves

If you find yourself craving the flavors of Thanksgiving, but happily missing the work of cooking a feast, this recipe is for you. The cranberries and herbed stuffing will give you that perfect fall fix, and once the butterflying and filling is done, it’s easy to prepare—just set it in the slow cooker and forget it. Get the Slow Cooker Stuffing-Filled Cranberry Glazed Pork Loin recipe.

Pine Nut and Raisin Stuffed Pork Loin

CBC

Sweet Italian sausage, pine nuts, raisins, garlic, cheese, and bread crumbs make for an especially rich stuffing for this pork loin. Get the Pine Nut and Raisin Stuffed Pork Loin recipe.

Mushroom-Bacon-Stuffed Pork Tenderloin

Spend with Pennies

Does it get better than bacon? It turns out, the answer is yes—but only when it’s stuffed into a pork tenderloin with mushrooms and garlic. This recipe is deliciously juicy and one of our favorites. If you want something that serves a bigger crowd, scale up the stuffing for a pork loin and follow the cooking instructions for one of the other loin recipes (cooking times and temperatures for pork loin are different from those for pork tenderloin). Get the Mushroom-Bacon-Stuffed Pork Tenderloin recipe.

Crock-Pot Balsamic Pork Tenderloin

Chowhound

Our easy slow cooker pork tenderloin is rubbed with a mix of brown sugar, cumin, garlic, and chili powder; chicken broth, balsamic, and a little soy cook down to a delicious, dark sauce. If you want to butterfly and stuff the meat first, you definitely can. A filling with some fat will help keep it moist. Get our Crock-Pot Balsamic Pork Tenderloin recipe.

Shopping List

The tools that will help you butterfly, tie, and roast a pork loin like a pro.

Victorinox Fibrox Pro 8-Inch Chef’s Knife, $44.95 on Amazon

This is great all-purpose chef's knife for cutting meat, chopping vegetables, and more, and if you take care of it, it'll last you a lifetime.

Buy Now

Regency Natural Cooking Twine, $4.99 on Amazon

Five hundred feet of 100-percent cotton ktichen twine for all your trussing needs.

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Calphalon Classic Hard Anodized 16-Inch Roasting Pan with Nonstick Rack , $68.67 on Amazon

Perfect for everything from pork loin to prime rib, the durable hard-anodized surface of this roasting pan sears, browns, caramelizes and deglazes beautifully.

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Habor Digital Probe Meat Thermometer, $10.99 on Amazon

This highly-rated meat thermometer has an instant read sensor and can be used for making candy, yogurt, and deep frying too.

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Related Video: How to Make an Easy Roasted Pork Tenderloin

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