I’m finally breaking my vegetarian streak with this Prosciutto and Spinach stuffed pork loin. After this past weekend of immense rest, my body finally feels normal again, and I no longer have to pump it full of vitamins. Not that this pork loin is junk food by any means, but it is double meat stuffed with cheese, which is not something I could eat every day.
Pork is a great meat to stuff. Its like a blank canvas. Light. Mild. Easy to roll up and tie with string. For today I stuffed it with prosciutto, spinach and feta, but I can imagine it a million ways. What about stuffing it with delicious seasonal peaches? Or perhaps a southwest version stuffed with chipotle peppers and rice? Pretty much anything you have laying around the kitchen or pantry you could stuff into a pork tenderloin. Ok, maybe not that extra bag of chocolate chips. Just sayin’
- 1-10oz package frozen chopped spinach, thawed
- ⅔ cup feta cheese
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- 3 T olive oil
- salt and pepper
- 3lb pork loin, butterflied
- 4 oz thinly sliced prosciutto
- ¾ cup low sodium chicken broth
- Preheat oven to 400 degrees
- Squeeze any excess moisture from the spinach. Combine spinach, feta, red pepper flakes, and 2 T of olive oil in a small bowl.
- Lay the pork loin on a flat work surface. Generously season the inside with salt and pepper. Line with prosciutto and top with spinach mixture. Roll up the loin and tie with kitchen twine at ½ inch intervals.
- Heat the remaining tablespoon of olive oil in a large, oven proof skillet. Add the loin and cook until browned on all sides, about 10 minutes.
- Add chicken stock and scrape the pan to remove any browned bits. Transfer the skillet to the oven and roast for 40-45 minutes until the internal temperature reaches 145 degrees.
- Remove from the oven and allow to rest, covered in foil, for 15 minutes before slicing
Thanks to my friends at Melissa’s produce for providing the perfect side dish! I don’t usually do already prepared foods, but Melissa’s products are all natural and of the highest quality. Besides, once you take the time to stuff, tie and roast a delicious pork loin, the last thing you want to do is worry about what you’re going to serve it with.