Easy for Entertaining
Stuffed Pork Loin
Wine Recommendation
La Crema Sonoma Coast Pinot Noir
Ingredients
- ¼ cup butter
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 1 (6-oz) pkg shredded Parmesan cheese
- 1 Tbsp minced fresh thyme
- ½ tsp salt, ½ tsp pepper
- 1 (5-lb) whole pork loin roast, trimmed
Instructions
- Melt butter in a large skillet over medium heat; add onion, bell pepper, and garlic. Cook, stirring occasionally, 8 minutes or until tender. Stir in spinach, cheese, thyme, salt, and pepper. Remove from heat; set aside to cool slightly.
- Butterfly pork loin by making a lengthwise cut down center of one flat side, cutting to within 1 inch of other side; open pork like a book. From bottom of cut, slice horizontally to within ½ inch from left side; repeat procedure on right side.
- Open pork loin, and flatten to ½-inch-thickness using a meat mallet or rolling pin; trim uneven edges to make a rectangle, if necessary.
- Spread spinach mixture over pork, leaving a ½-inch border on all sides. Roll up pork, starting with 1 long side; tie at 2-inch intervals with butcher's twine; lightly season with salt and pepper.
- Preheat oven to 475°F. Place pork on a lightly greased rack in a roasting pan; bake 20 minutes. Reduce heat to 325°F.
- Bake 30 to 40 minutes or until a meat thermometer inserted in thickest portion registers 145°F. Let stand 10 minutes before slicing.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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