SPINACH AND CHEESE STUFFED PORK LOIN

Complexity:  Medium

Ingredients:

  • 1 large pork loin, approx 3lbs
  • 4 tbsp fresh green seasoning
  • 2 – 3 tbsp soy sauce
  • Few dashes Worcestershire sauce
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • Juice of 1 large lime
  • Filling:
  • 1 1/2 packs frozen spinach, defrosted
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 sweet pepper, diced
  • 2 tbsp olive oil
  • 12 oz cream cheese
  • 1 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp fresh green seasoning
  • ½ tsp pepper sauce
  • ¾ tsp salt
  • ½ tsp ground black pepper
  • Chopped fresh parsley
  • Cooking Spray

Directions:

  1. Place the pork loin on a cutting board. Using a sharp knife, cut into 1 side of the meat, not cutting right through, leaving a 1/2-inch border. Make another cut into the remaining length of loin again not cutting right through. You should have a rectangular piece of loin. To even out the thickness , cover the loin with plastic wrap. Pound with a mallet so the pork has an even thickness, about ½ inch.
  2. Season the pork with green seasoning, soy sauce, Worcestershire sauce, salt, pepper and lime juice. Let marinade in refrigerator for at least 1 – 4 hours or overnight.
  3. Heat some oil in a small frying pan over medium heat. Add the onions, garlic and sweet pepper. Let cook for 2 -3 minutes just until tender. Let cool to room temperature.
  4. Place the spinach in a clean kitchen towel and squeeze to remove as much water as possible.
  5. Place the cream cheese, parmesan cheese, spinach, breadcrumbs, green seasoning, egg, salt, black pepper, pepper sauce and onion mixture in a bowl. Mix well ensuring everything is well incorporated.
  6. Preheat oven to 375 degrees F. Spray a roasting pan or large baking dish with cooking spray.
  7. Lay the pork flat on a cutting board. Spread the filling evenly over the inside of the pork, not spreading right to the edge. Roll up the pork being careful not to let the filling squeeze out. Secure with tooth picks or kitchen twine.
  8. Bake in the preheated oven for approximately 45 – 50 minutes. The cooking time will vary depending on the size of the loin.
  9. Remove from the oven, cover with foil and let rest for about 10 minutes. Cut the loin into ½ inch slices and place on a serving dish. Garnish with the fresh parsley and serve.