SPINACH STUFFED PORK LOIN RECIPES RECIPES

Steps:

• Preheat the oven to 500 degrees F.
• Place the pork loin bone-side down on a work surface. Insert the blade of a very sharp knife along the rib bones and slice down but not all the way through (stop about an inch from the bottom). This will release the loin from the ribs. Open the meat up a bit, turn your knife sideways and continue to slice through the meat, opening it up as it goes until you have a flat piece of pork (which will be rolled up back to the bones once stuffed with filling). Gently pound until even. Season all sides with salt and pepper.
• In a food processor, add the parsley, dates, olive oil and garlic and pulse until a rough paste forms. Spread the paste on the inside of the loin, then add a layer of crumbled sausage followed by an even layer of baby spinach. Tightly roll into a pinwheel and secure tightly with butcher twine in between each bone.
• Transfer the loin to a v-shaped rack in a large roasting pan and add 2 cups of water to the bottom of the pan to catch drippings. Roast for 20 minutes to create a nice crust. Then reduce the heat to 325 degrees F and roast until the pork registers 140 degrees F on a meat thermometer, about 30 minutes more. Place on a cutting board and lightly tent with foil for 20 minutes while you make the pan sauce.
• To make the pan sauce, pour the pork drippings into a measuring cup. Skim off 2 tablespoons of the fat and add to the roasting pan (discard the rest of the accumulated fat from the measuring cup). Heat over medium-low heat over 2 burners. Add the flour and whisk until golden, scraping up any bits accumulated on the bottom of the pan. Add the white wine and deglaze for 2 minutes. Add the mustard and pan drippings and simmer until thick, whisking the whole time, about 5 minutes. Season with salt and pepper.
• Slice the pork along the bone and plate with a nice ladleful of the mustard gravy. Garnish with chopped fresh parsley.

Steps:

• Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper. Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle. Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine. Rub with mustard. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices. Let roast rest 15 minutes before slicing.