Spinach and Mushroom-Stuffed Pork Loin
Makes 10 to 12 servings
  • ¼ cup butter
  • 1 cup chopped onion
  • 1 (8-ounce) package fresh baby portobello mushrooms
  • ½ 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
  • ½ teaspoon ground black pepper, divided
  • 1 (5-ounce) package shredded Parmesan cheese
  • 1 (5-pound) pork loin roast, trimmed
  • 2 tablespoons olive oil
  • Lemon Herb Sauce (recipe follows)
  1. In a Dutch oven, heat butter over medium heat until melted. Add onion, mushrooms, bell pepper, and garlic; cook, stirring frequently, until tender, about 10 minutes. Add spinach, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper, stirring to combine; cook for 3 minutes. Add cheese, stirring just until combined.
  2. Preheat oven to 475°.
  3. Place pork loin on a clean surface, and cut into one side of meat, leaving a ½-inch border. Continue cutting until loin is able to be rolled out into a rectangle and is about ½ inch thick. Place a piece of heavy-duty plastic wrap on top of pork. Using a meat mallet, pound meat until it reaches an even thickness of about ½ inch. Spread spinach-mushroom filling on pork loin, leaving a 1-inch border. Roll up lengthwise, jelly-roll style. Secure with butcher’s twine. Rub outside of stuffed pork loin with oil, and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place pork seam side down in a roasting pan.
  4. Bake for 20 minutes. Reduce oven to 325°. Loosely cover with foil, and bake until a meat thermometer inserted in thickest portion registers 155° or to desired degree of doneness, 45 to 55 minutes. Let stand for 10 minutes before slicing. Serve with Lemon Herb Sauce.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/spinach-and-mushroom-stuffed-pork-loin-recipe/