Stuffed Pork Loin

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

3 lb pork loin, split open and pounded flat
1 tsp salt
1 tsp black pepper
1/2 cup beet ketchup
1/3 cup Bergeron cheese
2 tbsp extra virgin olive oil
1 cup shallots, sliced
3/4 cup fresh garlic, minced
2 cups spinach, chopped
1 cup pine nuts, toasted
3 tbsp raspberry jam
3/4 cup cabernet sauvignon
Salt pepper to taste
Preheat the oven to 350F. Sprinkle meat with 1 tsp each of salt and pepper. Smear with beet ketchup. Sprinkle with cheese.
Heat oil over medium heat; sweat shallots and garlic. Once shallot is translucent, add spinach and pine nuts and remove from heat. Stir until spinach wilts, then spread entire mixture over meat. Roll up the loin and tie with butchers twine.
Heat up a cast iron pan over high heat (or use a heavy bottomed pan with 1 tbsp of any oil). Once hot, sear the meat all the way around. Place pork in a casserole dish or roasting pan, cover with foil and roast until internal temperature is 155F (about 45-60 minutes). Remove foil for the last 10 minutes.
Remove meat from the pan; allow to rest on a cutting board while you prepare the sauce. Heat the pan, with drippings, over medium heat and add jam. Once jam is melted and starts to sizzle, deglaze with wine. Swirl the pan to ensure everything mixes evenly, then turn heat to high and to reduce liquid slightly (1 minute). Remove from heat. Season to taste. Slice stuffed loin and serve with a drizzle of sauce. Yield: 4-6

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