This is a lovely light meal for spring or summer, very easy to prepare an makes for a great presentation for guests. Pork can be stuffed and tied up to 1 day ahead of time. We enjoyed this with grilled asparagus.Serves 4
Ingredients
2 lb pork loin, silver skin trimmed
2 bunches fresh spinach or 9-10 oz frozen
3 cloves garlic, finely chopped
1 bunch chives or basil, finely chopped
1 lemon
1 tsp salt
2 tsp ground black pepper
1/2 tsp cayenne, optional
1/2 tsp smoked or regular paprika, optional
2 bunches fresh spinach or 9-10 oz frozen
3 cloves garlic, finely chopped
1 bunch chives or basil, finely chopped
1 lemon
1 tsp salt
2 tsp ground black pepper
1/2 tsp cayenne, optional
1/2 tsp smoked or regular paprika, optional
Supplies: kitchen twine
Instructions:
- If using fresh spinach, wash well and trim stems, roughly chop. If using frozen spinach, defrost in a microwave until room temperature or just warm to the touch, drain well.
- In a non-stick frying pan over medium-low, saute the garlic for a few seconds until fragrant and then add spinach. Cook, stirring frequently, until cooked down if fresh or warmed through if frozen. Season with salt, pepper, and spices if using. Drain any excess liquid from the spinach. Add chives or basil.
- Zest lemon peel, or peel and very finely mince lemon peel if you don't have a zester (I don't have a zester). Add zest to spinach, and juice lemon into spinach mixture as well. Mix filling thoroughly.
- You can heat the grill to 325F at this point, preparing to cook the pork over indirect heat. You can also just cook this in the oven at 350F.
- If your pork loin is 1 thicker piece: Slice horizontally along the length of the loin, about 1/2" above the cutting board until the knife is all but 1/2" through. Rotate the loin and continue to cut carefully until you have a flat rectangle.
- If your package came with 2 thinner loin pieces (which mine did), make a cut along the length of each loin lengthwise, stopping 1/2" above the cutting board, so you have a long narrow cavity to stuff.
- Arrange the spinach mixture along one long edge of the loin if you had one big piece. If you had two pieces, carefully place the filling down the middle of one of the long cavities you cut. Roll the loin around the filling or place the second piece on top.
- Using the kitchen twine, tightly tie one end of the loin(s) together so that the filling is entirely encased in meat. Continue to make ties every inch or two along the length of the loin, careful to ensure the filling is securely stuffed inside. If you find filling falling out in between the ties, you can always go back and use your fingers to push it back in.
- Carefully oil the grill with a paper towel and tongs. Grill over indirect heat until cooked thoroughly, approximately 35-40 minutes. If baking, cook until internal temperature reaches 160F.
- Allow to rest for 5 minutes, then cut twine and remove. Slice with a sharp knife into 1 1/2" or 2" slices and serve.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 282 | |
| % Daily Value * | |
| Total Fat 8 g | 12 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 90 mg | 30 % |
| Sodium 1835 mg | 76 % |
| Potassium 33 mg | 1 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 4 g | |
| Protein 49 g | 98 % |
| Vitamin A | 174 % |
| Vitamin C | 30 % |
| Calcium | 10 % |
| Iron | 13 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
