An Easter Menu For a Delicious and Stunning Spread

Spinach and Mushroom Stuffed Pork Loin
Serves 12
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Ingredients
  1. 1/4 cup butter
  2. 1 cup chopped onion
  3. 1 (8-ounce) package baby portabella mushrooms
  4. 1/2 cup chopped red bell pepper
  5. 2 teaspoons minced garlic
  6. 1 (10-ounce) package frozen chopped spinach, squeezed dry
  7. 1 teaspoon chopped fresh rosemary
  8. 1 teaspoon salt, divided
  9. 1/2 teaspoon ground black pepper, divided
  10. 1 (5-ounce) package shredded
  11. Parmesan cheese
  12. 1 (5-pound) pork loin roast, trimmed
  13. 2 tablespoons olive oil
  14. 1 recipe Lemon Herb Sauce (recipe follows)
Instructions
  1. 1. In a Dutch oven, heat butter over medium heat until butter is melted. Add onion, mushrooms, red bell pepper, and garlic; cook for 10 minutes, stirring frequently, until tender. Add spinach, rosemary, 1/2 teaspoon salt, and ¼ teaspoon pepper, stirring to combine; cook for 3 minutes. Add cheese, stirring just until combined; set aside.
  2. Preheat oven to 475°.
  3. Place pork loin on a clean surface and cut into one side of meat, leaving a 1/2-inch border. Continue cutting the loin until the loin is able to be rolled out into a rectangle and is about 1/2 inch thick. Place a piece of heavy-duty plastic wrap on top of pork. Using a meat mallet, pound the meat until it reaches an even thickness of about ½ inch. Spread spinach-mushroom filling evenly on prepared pork loin, leaving a 1-inch border. Roll up lengthwise, jellyroll style. Secure with butcher’s twine. Rub outside of stuffed pork loin with 2 tablespoons olive oil and remaining 1/2 teaspoon salt and ¼ teaspoon pepper.
  4. Place, seam side down, in a roasting pan. Bake for 20 minutes. Reduce heat to 325°; loosely cover with aluminum foil. Bake for 45 to 55 minutes, or until a meat thermometer inserted into center of pork loin reaches 155°, or to desired degree of doneness. Let stand for 10 minutes before slicing. Serve with Lemon Herb Sauce.
Southern Lady Magazine https://southernladymagazine.com/
Lemon Herb Sauce
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Ingredients
  1. 1/4 cup olive oil
  2. 2 tablespoons chopped fresh rosemary
  3. 2 tablespoons chopped fresh thyme
  4. 1 tablespoon dried oregano
  5. 1 tablespoon garlic powder
  6. 1 tablespoon all-purpose flour
  7. 2 cups chicken broth
  8. 1 tablespoon fresh lemon juice
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground black pepper
Instructions
  1. In a small saucepan, heat olive oil over medium heat. Add rosemary, thyme, oregano, and garlic powder; cook for 3 minutes. Add flour; cook, stirring constantly, for 2 minutes. Gradually add chicken broth, whisking until smooth. Add lemon juice, salt, and pepper. Bring to a simmer; cook for 20 minutes, stirring occasionally, until sauce is slightly thickened.
Southern Lady Magazine https://southernladymagazine.com/
Don’t forget about dessert! We have our five favorite Easter desserts ready for your enjoyment.

Get more recipes, spring tablescapes, and seasonal entertaining ideas by ordering our 2017 Spring in the South special issue.