Stuffed Roast Pork Loin

I posted the teaser to this delight a couple of days ago.  Here’s the break down of how Charles made it.  The most difficult and time-consuming part of making a stuffed pork loin is cutting the meat to unroll.  I’ve seen several techniques but unrolling is my favorite.  Don’t worry if it isn’t perfect.  It isn’t going to show once you are done and if you end up with it too thick in places you could always pound it out to a more even thickness.  If you get it too thin just overlap again or make extra rolls when you wrap it back up.  The important part is to try not to cut all the way through as you go; just make your initial cut and keep rolling the remainder of the roast away from you as you continue.  About a half-inch thick is a nice size.   You will definitely want a good sharp long knife for this.

Stuffed Pork Loin

  • 3 – 4 pound pork loin roast
  • 4 cloves garlic ~ minced
  • salt and pepper
  • 4 o.z. fresh spinach
  • 4 o.z. goat cheese
  • 5 pieces of uncooked bacon

Begin by cutting roast to unroll.  Season one side of roast with garlic, salt and pepper.  We did this the day before and allowed to rest overnight in refrigerator ~ this allowed the garlic flavor to penetrate throughout the roast.

The next day top with goat cheese and spinach.

Roll up and place on rack in roasting pan

Lay bacon across top of roast tucking ends under roast to secure.

Bake at 375 degrees for about 1 3/4 hours.  Check temperature (160 degrees is recommended temp for pork).  Allow to rest for at least 5 minutes before carving.

As far as filling go with your favorite flavors.  We used goat cheese and spinach this time.  Mozzarella and parmesan are other great cheese choices.  sun-dried tomatoes make a nice addition.  If you prefer something on the sweeter side use an apple pie type filling.

Enjoy ~ Kimberly

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2 thoughts on “Stuffed Roast Pork Loin

  1. Pingback: Pork Roast and Baked Sweet Potato ~ Sneak Peek « Charles and Kimberly's Recipes

  2. Pingback: Stuffed Porkloin with Goat Cheese, Tomato, and Spinach « Charles and Kimberly's Recipes

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