Pork Loin with Spinach-Bacon Stuffing
Want to impress your guests? Serve this smoky stuffed loin for your next gathering.
1 (2-pound) pork loin roast
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/2 of a 10-ounce frozen chopped spinach, thawed, squeezed dry
6 slices bacon, cooked well done, drained and crumbled
3 tablespoons freshly grated Parmesan cheese
1 tablespoon Dijon-style mustard
1 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
- Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8x8-inch rectangle.
- Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Press well-drained spinach between several sheets of paper towels to remove moisture. Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure.
- Place pork in shallow pan and roast in a 350°F (175°C) oven for 45 to 50 minutes, until internal temperature (measured with a meat thermometer) reads 155°F (approximately 65°C). Remove from oven, let rest 5 minutes. Slice to serve, removing string.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 300 calories Protein 36 grams Fat 15 grams Sodium 293 milligrams Cholesterol 96 milligrams.
Recipe provided courtesy of National Pork Board.