Spinach and Pesto Stuffed Pork Loin

Fresh rosemary is always good

Fresh rosemary is always good

This is a simple stuffing that can be fancied up with different mushrooms. Frozen spinach can be used as well.

Pork Loin Stuffed with Pesto and Spinach

  • 3-4 lb pork loin
  • 1 bunch spinach washed and roughly chopped
  • 5 baby bella mushrooms sliced thinly
  • 2 cloves garlic sliced into slivers
  • 2 tbsp pesto
  • 2 tbsp chopped fresh rosemary
  • Salt/pepper
  • 1 tbsp butter

Heat butter in a large frying pan and add mushrooms and garlic. Saute until mushrooms are soft then add spinach in batches until wilted. Butterfly pork loin and pound out with a mallet until the meat rolls easily. Season with salt and pepper and then smear pesto all over inside. Sprinkle half the rosemary over it and spoon filling onto meat. Roll up into a log. Using kitchen twine tie up roast and place on a rack in a roasting pan. Coat the outside in remaining rosemary and season with salt and pepper. Roast at 365 degrees until meat reaches a temperature of 155 degrees. Remove from oven cut off kitchen twine and let rest 15 minutes before slicing.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Italian, Pork, Recipes and tagged , , , . Bookmark the permalink.

18 Responses to Spinach and Pesto Stuffed Pork Loin

  1. G’day! This looks SO good! Will have to put it “on the list” 🙂

  2. Looks really moist. I bet that tastes fantastic.

  3. Eva Taylor says:

    Spinach AND pesto? I’m all over this wonderful flavour combo. And it’s so pretty too.

  4. Nice looking picture. That spinach and pesto sounds a good mix.

  5. Everything about that sounds great….and it looks fabulous!

  6. I am drooling! This looks fantastic!

  7. This is just a masterpiece! Drooling…..

  8. egg me on says:

    Look how juicy that pork loin is!! Well done sir! Well, not well done … perfectly done. 🙂

  9. How juicy and delicious!

  10. ChgoJohn says:

    This looks really good, Greg. You always come up with the best flavor combos in your stuffing. This one is certainly no exception.

  11. Maureen says:

    That’s a gorgeous pork roast. Perfectly cooked.

  12. bill says:

    Looks super moist – would make a great Sunday dinner!

  13. rsmacaalay says:

    Thats a nice piece of meat

  14. I love spinach with pork and this stuffing looks perfect with the loin.

  15. Karen says:

    I was waiting for this one…nicely done. Love all the rosemary.

  16. Pingback: Sunday Suppers: Pork and Beans | Rufus' Food and Spirits Guide

  17. Cecile says:

    It seems strange to call a roast pork loin ‘lovely’ – but this sure is!! What do you serve with it? Do you go the ‘applesauce route’? I love pork with applesauce. (I was just thinking of the excellent potatoes my mom used to cook in the same pan with her pork roast. The potatoes were so good – nice and brown & delicious!)

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