Recipe
Stuffed Spinach Porkloin Recipe
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Culinarypasha / All my dishes 1 year, 7 months ago
This dish is perfect to use your knowledge on a butterfly or to simply practice the technique. Making the stuffing is more simple than you can imagine and last thing is to take your time as it cooks in the oven giving off a wonderful aroma. This will... More
Prep:10m Cook:30m Servings:4
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 Culinarypas |
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Fans
Ingredients
- 2 1/2lb of pork loin (Make sure your butcher or the package has 2 pieces of pork loin)
- 4-6oz of spinach
- 3-4Tbsp of Ricotta Cheese
- 1 Lemon (Juice and Zest)
- 1 Tsp of Sea Salt
- 1 Tsp of Parsley
- 1 Tsp of Dijon Mustard
- 1 Tsp of your favorite spice or Dry rub.
- (Optional) One Whole Bulb of Twine.
- (To Server) Your Favorite Risotto.
Directions
- 1. In a Food Processor Combine the Spinach,Ricotta,Lemon,Sea Salt, Parsley, and Dijon Mustard. Process for until everything becomes a creamy consistency.
- 2.Take your pork loin and place it on a cutting board with a boning knife (5"). Cut the Pork loin using the butterfly technique and lay each piece flat open.
- 3. Preheat Oven to 350 Degrees Fahrenheit. Place the Spinach and Ricotta Blend on each loin evenly on one end.
- 4. Gently Roll each loin up trying to make sure no mixture comes out. At this moment tie the Pork loin with Twine is a good idea to secure it.
- 5. Season your pork loin with your favorite spice or dry rub and place it into the oven.
- 6. Set the timer for 20 minutes.
- 7. Check on the loin after 20 minutes to see if it is fork tender. If the meat appears uncooked keep adding 5minutes until it reaches fork tender.
- 8.Take out loin and place it on a dish immediately and serve with your favorite dish like risotto.
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linebb956 1 year, 7 months ago said:
Great recipe.. and welcome to our Zoo! I have some friends who are going to be going to culinary school.. will have to tell them about your group! Great Idea! And keep posting.. Us oldies can learn from you!
lunasea 1 year, 7 months ago said:
Sounds delicious! Wow - thanks so much. Saving to try...