Want to impress your guests? Serve this
smoky stuffed loin for your next gathering.
Pork Loin
with Spinach-Bacon Stuffing
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, well drained
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 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 degree F. oven for 45 to 50 minutes, until
internal temperature (measured with a meat thermometer) reads
155 degrees F. Remove from oven, let rest 5 minutes. Slice to
serve, removing string.
