Spinach and Mushroom Stuffed Pork Loin
2015-03-30 16:53:21
Serves 12
Ingredients
- 1/4 cup butter
- 1 cup chopped onion
- 1 (8-ounce) package baby portabella mushrooms
- 1/2 cup chopped red bell pepper
- 2 teaspoons minced garlic
- 1 (10-ounce) package frozen chopped spinach, squeezed dry
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 (5-ounce) package shredded
- Parmesan cheese
- 1 (5-pound) pork loin roast, trimmed
- 2 tablespoons olive oil
- 1 recipe Lemon Herb Sauce (recipe follows)
Instructions
- 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.
- Preheat oven to 475°.
- 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.
- 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
2015-03-30 16:53:57
Ingredients
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- 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/