Cook’s Country Magazine, Apr/May 2015

  • Herb-stuffed pork loin

    Herb-stuffed pork loin (page 4)

    from Cook’s Country Magazine, Apr/May 2015 Cook’s Country Magazine, Apr/May 2015

    • Categories: Main course
    • Ingredients: pork loin roast; garlic; Parmesan cheese; parsley; basil; capers; anchovies; lemons; shallots; rosemary; dry white wine; chicken broth; heavy cream
    • Accompaniments: Apples fried with bacon
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  • Herb-stuffed pork loin

    • jenmacgregor18 on June 16, 2015

      This is a nice alternative to my standard pork roast and turns out a very flavorful and moist roast. It's not difficult, however there are a few extra steps involved. 1. Slicing & flattening roast 2. Dry rub & marinate in the fridge. 3 Stuff w/ Herb mixture & tie roast. 4. Sear. 5. Roast. 6. Finish the sauce, while meat is resting. I just refrigerated the seasoned pork for 2 hours and it was great. We liked the lemony herb filling. The sauce is good too, although I used it on the potatoes instead of the pork.

  • Crisp Parmesan pork cutlets with tomato sauce

    • KitKatCat on November 03, 2019

      This was good. Had a nice crust. My pork chops were a little thicker then the recipe, had to cook longer, but still good.

  • Butter fan rolls

    • twoyolks on April 06, 2015

      These were very nice looking once they were baked. However, for the amount of work that went into them, there just wasn't enough flavor to justify it.

  • Skillet turkey meatballs with lemony rice

    • dbuhler on June 11, 2024

      This tasted good, but it wasn't anything amazing, just a solid dinner for us. I only had 1 lb of ground turkey so I just used that without reducing any of the other ingredients. I forgot to top it with the parm, so we just added it to our own portions. I say the parm is absolutely necessary because otherwise the dish is lacking in some flavor. I would make again if I need a quick dinner option.

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  • Published Apr 01 2015
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Country showcases "country cooking": simple, great-tasting homemade food--Sunday dinners, potluck suppers, backyard barbecues, and even kids' birthday parties. And you can be sure that Cook’s Country’s recipes will come out right the first time—and every time —you go in the kitchen. We’ve taken the obsessive recipe development techniques that we’ve polished through years at America’s Test Kitchen (which involve testing and tweaking recipes as many as 100 times until we are certain that anyone who follows them will meet with success) and brought them to Cook’s Country. Cook’s Country’s mission is to reclaim, revive, and restore classic American heirloom recipes.