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Broccoli Ranch Pork Loin

August 24, 2012

I made a few tweaks to a recipe idea from Hidden Valley for this dinner treat. It comes together very quickly and is particularly flavorful.

You will need:

  • 1 c frozen broccoli florets, thawed
  • 1 packet (1 oz) ranch dressing seasoning mix, divided
  • 1 T Greek yogurt
  • 2 lb boneless pork loin, trimmed of excess fat
  • 2 T Dijon mustard
  • 1/3 c seasoned bread crumbs
  • 2 T Parmesan, shredded

Then you will…

  1. Preheat the oven to 400 degrees.
  2. Slice the pork lengthwise leaving a 1-inch thickness of pork on either side. Open the pork so it lays flat.
  3. In a food processor, combine the broccoli with 2 teaspoons of the ranch seasoning and the yogurt. Process until smooth.
  4. Spread the broccoli mixture on the bottom half of the pork. Roll the pork and fasten with toothpicks.
  5. In a small bowl, combine the remaining ranch mix, bread crumbs, and Parmesan. Mix well.
  6. Liberally spread the mustard all over the pork.
  7. Roll the pork in the bread crumb mixture until well coated.
  8. Transfer pork to a roasting pan fit with a rack.
  9. Roast for 40 minutes, or until an internal temperature of 165 degrees is reached, and the roast is nicely browned.
  10. Let the pork stand 10 minutes before removing the toothpicks and slicing crosswise.
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