Spinach and Goat Cheese Stuffed Pork Loin

Ingredients

Chicken broth

1 cup

Paprika

1 teaspoon

Dried thyme

1 teaspoon, plus more for seasoning

Salt

to taste

Black pepper

to taste

Olive oil

2 tablespoons

Garlic

2 cloves, minced

Goat cheese

4 ounces

Spinach

2 cups, chopped

Pork loin

1 - 2 pounds

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, taking care not to cut all the way through. Open the pork loin like a book and use a meat mallet to flatten it to an even thickness.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about a minute.
4. Add the chopped spinach to the skillet and sauté until it wilts. Remove the skillet from heat.
5. In a separate bowl, combine the sautéed spinach, goat cheese, salt, pepper, dried thyme, and paprika. Stir until well combined.
6. Spread the spinach and goat cheese mixture evenly over the flattened pork loin, then roll it up tightly. Secure the rolled pork loin with kitchen twine.
7. Place the stuffed pork loin in a roasting pan, and pour the chicken broth over it. Season the pork loin with additional salt, pepper, and dried thyme.
8. Roast the pork loin in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
9. Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the pork, ensuring a moist and flavorful result.
10. Slice the stuffed pork loin and serve it drizzled with the pan juices for an extra layer of flavor.