Stuffed Pork Loin

I hope you enjoy this pork on pork action as much as we did!

 

 

1 pork loin (about 2 lb)

Salt

Pepper

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.