Spinach And Mushroom Stuffed Pork Loin-ci |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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~~A butterflied pork roast stuffed with spinach, mushrooms Parmesan and fresh herbs, then baked. Beautiful and flavorful dish. Ingredients:
4-5lb pork roast, butterflied and pounded or sliced and rolled out to about 1/2 inch thickness(there are great online videos with how to do this, if you need help) |
1 stick butter |
1 onion, chopped |
3 stalks celery, chopped |
12oz fresh mushrooms, roughly chopped |
8oz fresh spinach, roughly chopped |
3 sprigs each fresh rosemary and thyme |
4-5 medium to large fresh sage leaves |
6 cups bread cubes |
1 cup chicken or pork stock(i use my own smoked pork stock) |
salt and pepper |
1 cup parmesan or asiago cheese, shredded |
twine to tie roast after rolling |
2t melted butter or olive oil |
Directions:
1. In dutch oven, saute celery and onion in butter until soft.
2. Add mushrooms and cook about 3 minutes more.
3. Add spinach and, again, cook just another couple minutes, until it cookes down
4. Combine herbs with bread crumbs and add to pot.
5. Toss to coat and combine, then slowly add stock until bread is moistened.
6. Add cheese and stir to combine
7. Spread stuffing onto pork loin, spreading over meat to about 1/2 inch in from all sides and roll up and tie. See Photo
8. Brush outside with melted butter or oil See Photo
9. Cover loosely with foil and bake on rack over cookie sheet at 400 for about 55-65 minutes(remove foil at about 45 min or so to allow meat to brown) or until meat thermometer reads 140-145 degrees.
10. Let rest a few minutes to make slicing easier.
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