Teresa's Recipes
Spinach and Goat Cheese Stuffed Pork Loin
Indulge in this succulent pork loin, meticulously stuffed with a rich blend of creamy goat cheese and vibrant spinach. This dish, with its roots in European cuisine, offers a sumptuous combination of flavors that will transport you to a cozy countryside kitchen. Aromatic garlic and earthy thyme beautifully complement the savory pork, creating a dish that's worthy of a special occasion, yet simple enough for a weeknight dinner.
Ingredients
- 1 cup Chicken broth
- 1 teaspoon Paprika
- 1 teaspoon, plus more for seasoning Dried thyme
- To taste Salt
- To taste Black pepper
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 4 ounces Goat cheese
- 2 cups, chopped Spinach
- 1 - 2 pounds Pork loin
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 400
- Fat: 20g
- Carbs: 5g
- Protein: 50g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about a minute.
- Add the chopped spinach to the skillet and sauté until it wilts. Remove the skillet from heat.
- In a separate bowl, combine the sautéed spinach, goat cheese, salt, pepper, dried thyme, and paprika. Stir until well combined.
- 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.
- 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.
- Roast the pork loin in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- 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.
- Slice the stuffed pork loin and serve it drizzled with the pan juices for an extra layer of flavor.
Tips
- For a vegetarian alternative, you can replace the pork loin with a large portobello mushroom or eggplant. For a tangier filling, add a splash of lemon juice or zest to the spinach and goat cheese mixture.