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.
- 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
- 1/2 pound baby bella mushrooms
- 5 oz. baby spinach
- 4 1/2 oz. thick sliced bacon, diced
- 1 clove garlic, minced
- 1/4 cup beef broth
- 4 scallions, chopped
- 2 oz. chevre
- 4 oz. goat feta
- 1 Tbsp. fresh thyme
- 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 1/2 inch depth. Repeat at half inch depth intervals until you have rolled the meat flat.
- Sprinkle with salt, pepper, garlic powder, oregano, cumin, coriander and dried thyme.
- Cover with plastic wrap and roll up so that the plastic wrap rolls with the meat. Tie with kitchen twine.
- Refrigerate for up to 24 hours.
- Preheat oven to 375 degrees.
- In a large skillet, saute mushrooms and garlic until mushrooms are soft.
- Add bacon and cook until crisp.
- Add spinach and cook until wilted.
- Add broth and let cook until evaporated.
- Add cheese, onions, and time, and set aside to briefly.
- Unroll pork loin and spoon the mixture over the meat, spreading to within 1 inch of the edge.
- Roll back up and tie with kitchen twine.
- Place on a greased baking sheet and bake for approximately 1 1/2 hours or until the internal temperature reaches 160 degrees.
This recipe was shared on Foodie Friends Friday.