Saturday, March 31, 2012

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

After the catastrophic dinner we had for our anniversary last weekend, I wanted to make something we would enjoy for our Sunday dinner. I have butterflied a roast before, but this time I wanted to see if I could roll-cut it so you get that spiral effect once the meat is sliced. I think it just looks prettier don't you? (See video below for examples of each). It was very easy, just go slow and you MUST use a sharp knife or you'll have a mess. I also opted to make a paste out of my ingredients instead of leaving them whole. I found it was easier to cover the meat and then roll it afterwards. This roast was phenomenal! I didn't make a gravy (I didn't want to cover up the flavors) so I just used the au jus, but if you are a meat/gravy type of person, by all means take the juices and thicken it up with either some flour/water or cornstarch/water. 



Spinach, Mushroom & Goat Cheese Stuffed Pork Loin
4-5 lb. Boneless Center Cut Pork Loin
9 oz. Fresh Baby Spinach Leaves, washed
1 c. White Button Mushrooms, sliced and packed
1 Clove Garlic, chopped
1 c. Crumbled Goat Cheese
Kosher Salt
Fresh Ground Black Pepper
Garlic Powder
1/2 c. White Wine
1/2 c. Low-Sodium Chicken Broth
Kitchen String

Add the spinach, mushrooms and garlic to a food processor and pulse until it forms a paste. Remove and add to a bowl and gently fold in the goat cheese. Trim any excess fat from your roast then "roll cut" your pork loin so that it lays flat. Using a meat tenderizer, gently pound the meat to ensure even thickness.



Next, evenly spread the mixture over your meat. 
Roll up the pork loin, tie with kitchen string and place in an oven safe baking dish. Season with salt, pepper and garlic powder then add the wine and chicken broth to the bottom of the pan. 
Bake at 350 degrees for approximately 75-90 minutes (depending on the total weight) or until the proper internal temperature is reached; basting every 20 minutes. Remove from oven and let rest for 10 minutes. Remove the string and slice into 1" thick slices. Makes approximately 12 slices. 


Nutrition Facts Per Serving

Calories 289, Carbs 9g, Fat 14.4g, Protein 34g, Fiber .4g, Sugar .2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 


For a visual instruction on how to Butterfly or Roll Cut a pork loin, I've located this video from the National Pork Board that shows you how. 





Points+=7pts. per slice/8pts. per slice with the au jus

Enjoy!

Shared on Amee's Savory Dish Fit and Fabulous Friday's 4/5/12

12 comments:

  1. This is beautiful, Carrie! Perfect for spring and an Easter dinner! Thanks for sharing at Church Supper. Have a blessed week & a Happy Easter! ~EMM

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  2. Girl, these are just as pretty to look at as I bet they are to eat.

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  3. Gorgeous recipe! Love the flavors - especially the goats cheese! Yum... Thanks for sharing this :)

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  4. Wow! This pork loin looks so amazing! Thanks for sharing!!

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  5. WHAT OTHER KIND OF CHEESE WOULD GO WELL WITH THIS RECIPE?

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    Replies
    1. If you're not a fan of goat cheese, I'm sure some shredded swiss would taste good as well. Let me know how it comes out!

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  6. This was pretty good however I had way to much stuffing and I think I overcooked the Pork. I will definitely try this again and correct my mistakes.

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    Replies
    1. Try removing the pork when an instant read thermometer reads a minimum of 145 degrees; then allow it to rest 5-10 minutes before slicing.

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