Stuffed Pork Loin

Stuffed Pork Loin

Still looking for a Christmas entree?  This stuffed pork loin is a wonderful entree anytime, but it would be fantastic for Christmas because it is both beautiful and tasty.  My husband made this last week, and it was really not difficult despite the way it looks.  He adapted and combined two recipes:  Stuffed Pork Loin from Guilty Kitchen and this Seasoned Rub from Ellie Krieger via Food Network.  Be sure to scroll down past the recipe because there are a lot of photos showing the procedure, which are really helpful.


 
Ingredients
  • 4 lb. pork loin that has a fair amount of fat
  • kosher salt and fresh ground black pepper to taste
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp dried thyme
  • ½ pound baby bella mushrooms
  • 5 oz. baby spinach
  • 4½ oz. thick sliced bacon, diced
  • 1 clove garlic, minced
  • ¼ cup white wine, vermouth, or beef broth
  • 4 scallions, chopped
  • 2 oz. chevre
  • 4 oz. goat feta
  • 1 Tbsp. fresh thyme
Instructions
  1. Lay the meat on a cutting board. At one half to one inch above the cutting board, slice the meat horizontally toward you to about ½ inch depth. Repeat at half inch depth intervals until you have rolled the meat flat.
  2. Sprinkle with salt, pepper, garlic powder, oregano, cumin, coriander and dried thyme.
  3. Cover with plastic wrap and roll up so that the plastic wrap rolls with the meat. Tie with kitchen twine.
  4. Refrigerate for up to 24 hours.
  5. Preheat oven to 375 degrees.
  6. In a large skillet, saute mushrooms and garlic until mushrooms are soft.
  7. Add bacon and cook until crisp.
  8. Add spinach and cook until wilted.
  9. Add wine, vermouth, or broth and let cook until evaporated.
  10. Add cheese, onions, and time, and set aside to briefly.
  11. Unroll pork loin and spoon the mixture over the meat, spreading to within 1 inch of the edge.
  12. Roll back up and tie with kitchen twine.
  13. Place on a greased baking sheet and back for approximately 1½ hours or until the internal temperature reaches 160 degrees.

Adapted from:    Stuffed Pork Loin from Guilty Kitchen and this Seasoned Rub from Ellie Krieger via Food Network.

This recipe was shared on Foodie Friends Friday.

FCTC 4480

FCTC 4483

FCTC 4486

FCTC 4489

FCTC 4492

FCTC 4495

FCTC 4498

FCTC 4505

FCTC 4507

FCTC 4510

FCTC 4514

FCTC 4522

FCTC 4524

Share

Comments

  1. says

    This pork tenderloin looks wonderful! If I hadn’t already bought my Christmas Dinner meal items, I’d be changing the menu! Thanks for sharing on Foodie Friends Friday!

Leave a Reply