Description
A flavorful and juicy stuffed pork loin filled with a savory mixture of herbs, breadcrumbs, and vegetables. A show-stopping main dish perfect for holidays or special dinners.
Ingredients
Units
Scale
- 1 (2.5 to 3 lb) boneless pork loin
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 tablespoon Dijon mustard
- Kitchen twine for tying
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 1 more minute.
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the spinach mixture with breadcrumbs, Parmesan, sun-dried tomatoes (if using), parsley, Italian seasoning, salt, and pepper.
- Butterfly the pork loin: slice horizontally almost all the way through, then open like a book. Flatten slightly with a meat mallet for even thickness.
- Spread Dijon mustard over the inside surface of the pork. Spoon the stuffing mixture evenly over it.
- Roll up the pork tightly, starting from one long side, and tie with kitchen twine at 1-2 inch intervals.
- Season the outside of the pork with salt and pepper.
- Place on a baking rack in a roasting pan and roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest for 10 minutes before slicing and serving.
Notes
- Use a meat thermometer to ensure doneness without overcooking.
- Substitute kale or arugula for spinach if preferred.
- Can be prepped in advance and stored in the fridge before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg