Saturday, 26 March 2016

Stuffed Pork Loin

Stuffed Pork Loin


1 Pork Loin Roast, butterflied and flattened to about 1/2 inch thick
10 Ounces Frozen, chopped Spinach, Thawed and drained of excess water
1/3 Ounces grated Parmesan Cheese
1/3 Ounce Feta Cheese, crumbled
2-3 Cloves Garlic
Olive Oil
Salt and Pepper
Prosciutto, thin slices

1/2 Cup chicken or vegetable stock

Butcher's twine


Butterfly the pork loin and flatten to about 1/2 inch thick. Season all over with salt and pepper.

In a medium bowl stir together the spinach, Parmesan cheese and feta cheese along with the cloves of garlic, minced. Season with salt and pepper lightly and stir to blend together.

Arrange slices of prosciutto, just over lapping each other across the open face of the butterflied pork loin. Pour the spinach mixture over the prosciutto and gently press the filling into an even layer over top of the prosciutto.

Starting from one side, tightly roll the pork loin into a log shape and tie with butcher's twine. Wrap entire thing up in plastic wrap tightly and chill for 30 minutes in the fridge.

After 30 minutes, remove from fridge and let stand 10 minutes at room temperature. While meat rests, heat a skillet to medium high heat. Add a small amount of olive oil to heated skillet. Preheat oven to 375°F.

Sear pork loin all over until lightly browned on all sides. Add the 1/2 cup of stock and transfer skillet to the oven and roast until center of pork is cooked through, roughly 40 minutes.

Remove pork from skillet to serving platter, cover with foil and rest 10-15 minutes.

To serve slice the roast into 1 1/2 inch slices, and pour some of the remaining stock from the skillet over the slice to keep the pork moist and tender.


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