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Want to impress your guests? Serve this
smoky stuffed loin for your next gathering.
Pork Loin with Spinach-Bacon
- 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
- 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.
Nutrition Facts: Calories 300 calories
Protein 36 grams Fat 15 grams Sodium 293 milligrams Cholesterol
Recipe provided courtesy of Pork, Be Inspired®.
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