Spinach- and Mushroom-Stuffed Pork Loin

Spinach and Mushroom-Stuffed Pork LoinThis Spinach-and Mushroom-Stuffed Pork Loin with Lemon Herb Sauce will dazzle your family any time of the year.

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.

Lemon Herb Sauce
  • ¼ 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
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  1. In a small saucepan, heat oil over medium heat. Add rosemary, thyme, oregano, and garlic powder; cook for 3 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually add broth, whisking until smooth. Add lemon juice, salt, and pepper. Bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 20 minutes.

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