michael-in-phoenix
Well-known member
A family favorite adapted from theotherwhitemeat.com. Made this last night (again), and thought I'd post it. Good stuff!
Pork Loin with Spinach-Bacon Stuffing
4 lb pork loin roast
1 onion, small dice
6 cloves garlic, minced
3 Tbsp olive oil
6 oz package fresh baby spinach, coarsely chopped
12 slices bacon, cooked well done, drained & crumbled
6 Tbsp Parmesan or Romano cheese, grated
2 Tbsp Dijon-style mustard
¼ cup fresh basil, chopped
1/2 tsp pepper
Butterfly pork loin by cutting roast horizontally to within ¼” of the other side. Do not cut all the way through. You will make two cuts, starting 1/3rd of the way up the side of the roast. Make the first cut along the length of the roast and open it like a book. Then make your second cut as if you are opening up a jelly roll, coming within ¼” of the edge and opening the roast so that you have a rectangle of meat about ½” thick.
Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Add crumbled bacon, Parmesan cheese, mustard, basil and pepper to onion mixture. Mix well. Spread onion mixture on pork rectangle. Place chopped fresh spinach on top of onion mixture. Roll up into a spiral. Tie with kitchen string to secure.
Place pork in shallow pan and roast in a 350°F oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155°F. Remove from oven, let rest 5 minutes under foil. Slice to serve, removing string.
**Alternatively, my preference is to sear the pork on a gas or charcoal grill on all sides until brown. Place pork over indirect heat and grill with the lid on, turning roast ¼ turn every 15 minutes. Grill for 45 to 50 minutes, depending on how hot your grill is, and remove when an instant read thermometer reaches 155 degrees F. Remove and let rest for 15 minutes under foil. Slice and serve.
Serves 6 generously
Suggested side dishes:
Garlic Smashed Potatoes
Grill Roasted Asparagus with Lemon Vinaigrette
Enjoy!
Michael
Pork Loin with Spinach-Bacon Stuffing
4 lb pork loin roast
1 onion, small dice
6 cloves garlic, minced
3 Tbsp olive oil
6 oz package fresh baby spinach, coarsely chopped
12 slices bacon, cooked well done, drained & crumbled
6 Tbsp Parmesan or Romano cheese, grated
2 Tbsp Dijon-style mustard
¼ cup fresh basil, chopped
1/2 tsp pepper
Butterfly pork loin by cutting roast horizontally to within ¼” of the other side. Do not cut all the way through. You will make two cuts, starting 1/3rd of the way up the side of the roast. Make the first cut along the length of the roast and open it like a book. Then make your second cut as if you are opening up a jelly roll, coming within ¼” of the edge and opening the roast so that you have a rectangle of meat about ½” thick.
Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Add crumbled bacon, Parmesan cheese, mustard, basil and pepper to onion mixture. Mix well. Spread onion mixture on pork rectangle. Place chopped fresh spinach on top of onion mixture. Roll up into a spiral. Tie with kitchen string to secure.
Place pork in shallow pan and roast in a 350°F oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155°F. Remove from oven, let rest 5 minutes under foil. Slice to serve, removing string.
**Alternatively, my preference is to sear the pork on a gas or charcoal grill on all sides until brown. Place pork over indirect heat and grill with the lid on, turning roast ¼ turn every 15 minutes. Grill for 45 to 50 minutes, depending on how hot your grill is, and remove when an instant read thermometer reaches 155 degrees F. Remove and let rest for 15 minutes under foil. Slice and serve.
Serves 6 generously
Suggested side dishes:
Garlic Smashed Potatoes
Grill Roasted Asparagus with Lemon Vinaigrette
Enjoy!
Michael