Wednesday, February 6, 2013

Stuffed Pork Loin

I hope you enjoy this pork on pork action as much as we did!
1 pork loin (about 2 lb)
¾ cup frozen, chopped spinach (defrosted and water squeezed out)
¼ cup chopped sundried tomatoes (jarred in oil, drained)
¼ cup pine nuts, toasted
About 4 oz goat cheese crumbles
4 slices of thick bacon
Preheat oven to 400 degrees.
Cut horizontally through the center of the pork, but not all the way through. Open flat, like a book. Place between 2 sheets of plastic wrap and pound to about ½” thick using a meat mallet. Season with salt and pepper.
In a medium bowl, combine remaining ingredients (except bacon). Leaving a 1” border, spread filling over pork and roll up pork like a jelly roll. Cover pork roll with bacon slices. Secure with cooking twine at approx. 2” intervals.
Move pork loin to a casserole dish and bake uncovered for about 45 minutes or until a thermometer inserted in the middle registers 138 degrees. Remove pork from oven and let stand for 15 minutes before slicing. 
Serve over couscous with sautéed veggies.

No comments:

Post a Comment