SPINACH AND HERB STUFFED PORK

facebook share image   twitter share image   pinterest share image   E-Mail share image



Spinach and Herb Stuffed Pork image

Pork loin roast stuffed with Green Giant® spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Provided by @MakeItYours

Number Of Ingredients 10

1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

There are no comments yet!