A roasted pork loin filled with tender spinach, earthy mushrooms and rich pine nuts makes a lovely dinner for guests. Pair with a simple side of whole wheat pasta or roasted root vegetables. To simplify the preparation, ask your butcher to butterfly the pork loin roast for you.
Special Diets:
Ingredients
Method
Heat 2 tablespoons of the oil in a large skillet over medium heat.
Add garlic and stir until fragrant, about 30 seconds.
Add mushrooms and cook, stirring, until they start to brown and release their liquid, 3 to 5 minutes.
Add spinach and cook until just wilted, 2 to 3 minutes.
Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and stir in pine nuts. Remove from heat and let cool.
Preheat the oven to 350°F. Season pork all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Spread cooled spinach-mushroom mixture evenly over pork, leaving a border around the edges.
Roll up or fold in half like a book and tie pork at 1-inch intervals with kitchen twine.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add pork, seam side down, and brown for 3 to 4 minutes, then brown the remaining sides and ends.
Transfer pork to a roasting pan and roast until an instant-read thermometer inserted into thickest part reads 150°F, 1 to 1 1/4 hours. Let pork rest for 10 minutes, then cut into thick slices and serve.
Nutritional Info
Serving Size
Calories
330
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.