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Broccoli Ranch Pork Loin

Broccoli Ranch Pork Loin

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Hidden Valley(R)

Hidden Valley®

Whether you're cooking for a special occasion or a casual weeknight dinner, this savory pork loin is sure to be a crowd-pleaser.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F.
  2. Slice down the pork lengthwise leaving a 1-inch thickness of meat and lay flat on a clean surface.
  3. In a food processor, combine the broccoli with 2 teaspoons Ranch mix and mayonnaise and process until smooth. Spoon the mixture into the bottom half of pork, roll, and fasten with toothpicks.
  4. In a bowl, combine remaining Ranch mix and bread crumbs and mix well.
  5. Liberally brush the mustard all over pork and roll the pork in bread crumb mixture until well coated.
  6. Transfer pork to a roasting pan fit with a rack.
  7. Roast for 40 minutes, or until an internal temperature of 165 degrees F is reached and the roast is nicely browned.
  8. Let pork stand 10 minutes before removing the toothpicks and slicing crosswise into 1-inch-thick slices.
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Reviews

sydnismommy
0

sydnismommy

8/20/2014

This was fantastic! I made it exactly as the recipe directed. It did take twice as long to cook as called for, but I had a pretty thick loin. This will be a regular in our house!

Mizzkitty722
0

Mizzkitty722

4/3/2014

This turned out great! Everyone at the table wanted more. I used all ingredients as directed. I will definitely make it again.

Scotdog
0

Scotdog

3/12/2014

This wasn't well liked in my house. Too many competing flavors with the Dijon, Ranch Seasoning (which I make homemade) and Seasoned Bread Crumbs. Mix in the flavor of broccoli and it just didn't go together for us. It was my first time slicing up a pork loin this way - I'll do that again but play around with the other flavors.

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