Stuffed Pork Loin is a show-stopping dish that combines the elegance of a roast with the heartiness of a savory stuffing. This recipe features a succulent pork loin stuffed with a flavorful mixture of spinach, garlic, and herbs, then roasted to golden perfection. The result is a tender, juicy roast with a burst of flavor in every slice, making it an excellent choice for special occasions or a memorable family dinner. With a preparation time that’s well worth the effort, this dish not only satisfies but also impresses with its beautiful presentation and delicious taste.
Ingredients:
- 1 (3-4 lb) pork loin, trimmed and butterflied
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Stuffing: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in the breadcrumbs, Parmesan cheese, chopped basil (or parsley), dried thyme, salt, and pepper.
- Stuff the Pork Loin: Lay the butterflied pork loin flat on a cutting board. Season the inside with salt and pepper. Spread the spinach mixture evenly over the inside of the pork loin, leaving a small border around the edges. Roll the pork loin tightly and secure with kitchen twine or toothpicks.
- Sear the Pork Loin: Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the stuffed pork loin and sear on all sides until browned, about 3-4 minutes per side.
- Roast the Pork Loin: Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let it rest for 10 minutes before slicing.
- Make the Sauce (Optional): While the pork rests, place the skillet over medium heat. Add the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly. Strain if desired.
- Serve: Slice the stuffed pork loin into medallions and serve with the pan sauce, if desired. Enjoy this delightful, flavorful roast!
