Pork Loins Stuffed With Sun-dried Tomatoes And Spinach
From sheracj 12 years ago
- 35 min to make
- Serves 4
This recipe I got from a good friend. She got it from the Food Network. The only thing we changed was using Pork Loins instead of chops. You get more meat with the loins. You will need them pretty wide so that you can fold one end over the other for that "stuffed" look. Read more We used halved toothpicks to keep the pork closed while flipping. You will be wanting to eat this as soon as you smell the yummy-ness. You can pair it with some white wine and a starch. We used potatoes. Enjoy! See less
Ingredients
- * 1 tablespoon olive oil, plus 1 tablespoon shopping list
- * 2 cloves garlic, minced shopping list
- * 6 sun-dried tomatoes, diced shopping list
- * 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out shopping list
- * 1/2 teaspoon salt, plus more for seasoning (we used sea salt) shopping list
- * 1/2 teaspoon freshly ground black pepper, plus more for seasoning shopping list
- * 1/4 teaspoon dried thyme shopping list
- * 1/4 cup (2 ounces) goat cheese shopping list
- * 1/3 cup reduced-fat cream cheese shopping list
- * 4 (4-ounce) pork loins shopping list
- * 1 1/2 cups chicken broth shopping list
- * 1/2 lemon, zested shopping list
- * 2 tablespoons lemon juice shopping list
- * 2 teaspoons Dijon mustard shopping list
- toothpicks shopping list
How to make it
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Season the outside of the pork with salt and pepper first. You will need to make sure that the loins are wide enough to fold in half. If not, use a meat pounder to pound the pork out to be able to fold properly. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. You can use halved toothpicks to hold the pork in place.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
People Who Like This Dish 5
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