STUFFED PORK LOIN

Stuffed pork loin,

Looking for a festive roast? or maybe you have a special dinner or a holiday?

This vegetable stuffed pork loin is really

It’s really good and so easy.

It can be tricky as you saw it on the video to butterfly a pork roast, It needs a lot of patience as you can see in the video I’m still working on it.

When the roast is done make sure to save any pan drippings!drizzle them to move the cut roast slices or you could make a gravy too.

cook the spinach with the tomatoes,onion,ham and garlic, butterly your pork lion and add the filling.

roll it very tide. and you tie it with the ribbon for the oven.

I cut it because my pan was smaller. Salt and pepper all around.

Add the chicken broth on top of the pork loin and cover it with aluminum foil.

TIPS TO BUTTERFLY THE ROAST

• CHILL THE ROAST, this will make it so easy for you to cut it.
• SHARPY KNIFE
• KEEP THE KNIFE PARALLEL TO THE BOARD

COULD I BAKE IT INSTEAD OF COOKING IT ON THE STOVE?

Yes you can, I start a 350F the lower it to 300f and cook for like 3hrs so it can be tender.

WHAT SIDE DISHES WILL GO GOOD WITH THESE?

My green spaghetti it is very very good, you would love it, a tip for that is to add the sauce to your cooked spaghetti when are you going to eat it.

Related

Looking for other recipes like this? Try these:

Pairing

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STUFFED PORK LOIN

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Ingredients

  

• 1 pork loin 2 lbs or so
• 1 tomato diced
• ½ medium onion diced
• 1 clove of garlic minced
• oil
• 2 cups chicken bouillon or stock
• salt and pepper
• 2 cups spinach
• 5 slices ham diced
• cord to close our pork

Instructions

 

• Stuffed Pork Loin Recipe
• Heat 2 tablespoons of oil in a pan. Add diced onion, diced tomato, and minced garlic. Sauté for 2 minutes until softened.
• Add 2 cups of spinach to the pan and cook for an additional 2 minutes until wilted. Finally, add the ham and cook for another 2 minutes. Turn off the heat.
• Carefully butterfly the pork loin to create a flat rectangle. Season with salt and pepper. Spoon the vegetable mixture into the center of the pork, then carefully roll the meat around the filling.
• Secure the rolled pork with kitchen twine to hold the filling in place.
• In the same pan you used to cook the vegetables (or any pan with a lid), add 1 teaspoon of oil. Sear the stuffed pork loin on all sides until browned.
• Once seared, add 2 cups of chicken bouillon to the pan. Cover with a lid, and cook on low heat for about 1 hour.
• Every 20 minutes, carefully lift the lid and spoon the cooking liquid over the pork to keep it moist.
• After about an hour, remove the pork loin from the pan and let it rest for 10 minutes before slicing.
• Remove the kitchen twine and slice the pork loin into pieces.
• You can either drizzle the cooking liquid over the pork slices or serve it separately on the side. Enjoy!
• If you have any questions, feel free to email me.
• info.cocinandorico@gmail.com