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
- 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.