Ingredients

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.

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  • mrpiggy 3 years ago
    This looks great
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  • chuckieb 3 years ago
    Oh my goodness! That sounds wonderful. Awesome post!
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  • sheracj 3 years ago
    Woohoo....This got featured!
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