Teresa's Recipes
Spinach and Mushroom Stuffed Pork Loin
Indulge in the savory delight of Spinach and Mushroom Stuffed Pork Loin, a dish that harmonizes the richness of tender pork with a delectable filling of earthy mushrooms and vibrant spinach. This classic recipe transforms a simple pork loin into a show-stopping centerpiece perfect for family gatherings and special occasions. With a hint of garlic and a sprinkle of Parmesan, each slice reveals a medley of flavors that will have your taste buds dancing.
Ingredients
- 2 pounds, trimmed Pork loin
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 3 cloves, minced Garlic
- 8 ounces, chopped Mushrooms
- 4 cups, chopped Fresh spinach
- 1/2 cup, grated Parmesan cheese
- 1/2 cup Breadcrumbs
- for tying Kitchen twine
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 400
- Fat: 22g
- Carbs: 10g
- Protein: 38g
- Sodium: 450mg
- Sugar: 2g
Instructions
- Preheat the oven to 375°F (190°C).
- Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
- Open the pork loin and flatten it with a meat mallet until it is an even thickness throughout.
- In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and minced garlic, cooking until the mushrooms are tender and the liquid has evaporated, about 5-7 minutes.
- Stir in the chopped spinach and cook until just wilted, another 2-3 minutes. Remove from heat.
- In a bowl, combine the spinach and mushroom mixture with the grated Parmesan cheese and breadcrumbs. Mix thoroughly.
- Season the inside of the pork loin with salt and pepper.
- Spread the spinach and mushroom filling evenly over the pork loin, leaving a small border around the edges.
- Roll up the pork loin tightly, starting from one end, and secure it with kitchen twine at 1-2 inch intervals.
- Place the stuffed pork loin on a baking sheet and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let the pork loin rest for 10 minutes before slicing.
- While resting, prepare the garlic herb sauce by whisking together the ingredients in a small bowl.
- Slice the stuffed pork loin and serve with the garlic herb sauce drizzled on top.
Tips
- For added flavor, marinate the pork loin in olive oil, garlic, and herbs for a few hours before stuffing.
- Feel free to substitute the spinach with other greens like kale or Swiss chard for a different flavor profile.
- Serve with roasted vegetables or a fresh salad for a well-rounded meal.