Spinach Stuffed Pork Loin: A Flavorful and Easy Dinner Recipe

Are you looking for a delicious and impressive dinner that’s surprisingly easy to make? Look no further than this spinach stuffed pork loin recipe! This dish combines the tenderness of pork loin with the vibrant flavors of spinach, garlic, and herbs, creating a meal that’s both satisfying and elegant. Perfect for a weeknight family dinner or a special occasion, this stuffed pork loin is sure to become a new favorite.

Why You’ll Love This Recipe

* **Flavorful:** The combination of spinach, garlic, Parmesan cheese, and herbs creates a delicious and savory stuffing that complements the pork perfectly.
* **Easy to Make:** Despite its elegant presentation, this recipe is surprisingly simple to prepare. The stuffing comes together quickly, and the roasting process is straightforward.
* **Impressive Presentation:** The spiral of spinach stuffing inside the pork loin makes for a beautiful and impressive presentation.
* **Versatile:** You can easily customize the stuffing with your favorite ingredients, such as sun-dried tomatoes, mushrooms, or different types of cheese.
* **Healthy:** Pork loin is a lean protein source, and spinach is packed with nutrients. This recipe is a relatively healthy option for a satisfying meal.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delicious spinach stuffed pork loin:

**For the Pork Loin:**

* **Pork Loin:** About 2-3 pounds, trimmed of excess fat. Choose a center-cut pork loin for the best results. The size will depend on how many you are serving. A 2 pound loin will serve approximately 4-6 people.
* **Olive Oil:** For searing the pork loin and adding flavor.
* **Salt and Pepper:** To season the pork loin and stuffing.
* **Dried Thyme:** Adds a warm, earthy flavor to the pork.
* **Dried Rosemary:** Complements the thyme and adds a fragrant aroma.
* **Garlic Powder:** For a subtle garlic flavor.

**For the Spinach Stuffing:**

* **Fresh Spinach:** About 10 ounces, washed and thoroughly dried. Baby spinach works well, but mature spinach is also fine if you remove the tough stems. Ensure the spinach is dry, otherwise your stuffing will be soggy.
* **Olive Oil:** For sautéing the garlic and spinach.
* **Garlic:** Minced, for a pungent and aromatic flavor. Fresh garlic is key for this recipe.
* **Onion:** Finely chopped. Yellow or white onions work well.
* **Parmesan Cheese:** Grated, for a salty and cheesy flavor. Freshly grated Parmesan is always best.
* **Breadcrumbs:** Plain breadcrumbs, to bind the stuffing together. Panko breadcrumbs can also be used for a slightly crispier texture. Make sure they are plain, not seasoned.
* **Egg:** To help bind the stuffing.
* **Nutmeg:** A pinch of ground nutmeg adds a warm and subtle flavor. Be careful not to add too much, as it can be overpowering.
* **Red Pepper Flakes (optional):** For a touch of heat.

## Equipment You’ll Need

* **Sharp Knife:** For butterflying the pork loin.
* **Cutting Board:** To prepare the pork and vegetables.
* **Large Skillet or Pan:** For sautéing the spinach stuffing.
* **Mixing Bowl:** For combining the stuffing ingredients.
* **Kitchen Twine:** To tie the pork loin and hold the stuffing in place.
* **Roasting Pan:** To roast the pork loin in the oven.
* **Meat Thermometer:** To ensure the pork is cooked to a safe internal temperature.

## Step-by-Step Instructions

Here’s how to make this delicious spinach stuffed pork loin, step-by-step:

**1. Prepare the Pork Loin:**

* Pat the pork loin dry with paper towels. This helps it to brown nicely during searing.
* Place the pork loin on a cutting board. Using a sharp knife, butterfly the pork loin. To do this, make a lengthwise cut down the center of the loin, being careful not to cut all the way through. Open the loin like a book. Use your hands and the knife to further open the loin so it’s an even thickness across. Ideally, it should be about 1/2 inch thick.
* Cover the butterflied pork loin with plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness of about 1/4 inch. This will help to tenderize the meat and create a larger surface area for the stuffing.
* Season the pork loin with salt, pepper, dried thyme, dried rosemary, and garlic powder. Rub the seasonings evenly over the entire surface of the pork.

**2. Make the Spinach Stuffing:**

* Heat olive oil in a large skillet or pan over medium heat.
* Add the minced garlic and chopped onion to the pan and sauté for about 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic.
* Add the spinach to the pan and cook until wilted, stirring occasionally. This should only take a few minutes. If using mature spinach, you may need to add it in batches as it wilts down.
* Remove the pan from the heat and let the spinach mixture cool slightly. Once cooled, squeeze out any excess moisture from the spinach. This is important to prevent the stuffing from being soggy.
* In a mixing bowl, combine the cooked spinach mixture, grated Parmesan cheese, breadcrumbs, egg, a pinch of nutmeg, and red pepper flakes (if using). Mix well to combine.
* Taste the stuffing and adjust seasonings as needed. Add more salt, pepper, or Parmesan cheese to your liking.

**3. Stuff and Roll the Pork Loin:**

* Spread the spinach stuffing evenly over the butterflied pork loin, leaving a small border around the edges. Make sure the stuffing is evenly distributed to ensure a consistent flavor in every slice.
* Starting from one end, carefully roll the pork loin up tightly, like a jelly roll. Try to keep the stuffing inside as you roll.
* Use kitchen twine to tie the pork loin at 1-inch intervals. This will help to hold the stuffing in place during roasting and create a nice presentation. Securely tie the twine, but don’t pull it too tight, as this could cause the stuffing to squeeze out.

**4. Sear the Pork Loin (Optional but Recommended):**

* Heat olive oil in a large skillet or pan over medium-high heat. Searing the pork loin adds flavor and color to the outside.
* Sear the pork loin on all sides until browned, about 2-3 minutes per side. This will create a beautiful crust and help to seal in the juices.

**5. Roast the Pork Loin:**

* Preheat oven to 375°F (190°C).
* Place the seared pork loin in a roasting pan. If you didn’t sear the pork, you can skip that step and just place it directly in the roasting pan.
* Roast the pork loin for about 25-35 minutes, or until a meat thermometer inserted into the thickest part of the loin registers 145°F (63°C). The cooking time will vary depending on the size of the pork loin.
* Remove the pork loin from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork loin. Tent the pork loin loosely with foil while it rests.

**6. Slice and Serve:**

* Remove the kitchen twine from the pork loin.
* Slice the pork loin into 1/2-inch thick slices.
* Serve immediately and enjoy!

## Tips for Success

* **Don’t overcook the pork loin.** Pork loin is best served slightly pink in the center. Overcooking will result in a dry and tough pork loin. Use a meat thermometer to ensure accurate cooking.
* **Dry the spinach thoroughly.** Excess moisture in the spinach will make the stuffing soggy. Squeeze out any excess water after cooking the spinach.
* **Tie the pork loin securely.** This will help to hold the stuffing in place during roasting.
* **Let the pork loin rest before slicing.** This allows the juices to redistribute, resulting in a more tender and flavorful pork loin.
* **Customize the stuffing.** Feel free to add your favorite ingredients to the spinach stuffing, such as sun-dried tomatoes, mushrooms, or different types of cheese.

## Variations and Substitutions

* **Cheese:** Experiment with different cheeses in the stuffing. Feta cheese, goat cheese, or mozzarella cheese would all be delicious additions.
* **Vegetables:** Add other vegetables to the stuffing, such as mushrooms, sun-dried tomatoes, roasted red peppers, or artichoke hearts.
* **Herbs:** Use different herbs in the stuffing, such as basil, oregano, or parsley.
* **Nuts:** Add chopped nuts to the stuffing for a crunchy texture. Pine nuts, walnuts, or pecans would all be great options.
* **Spices:** Experiment with different spices in the stuffing, such as paprika, chili powder, or cumin.
* **Gluten-Free:** Use gluten-free breadcrumbs to make this recipe gluten-free.
* **Dairy-Free:** Omit the Parmesan cheese or use a dairy-free cheese alternative to make this recipe dairy-free.

## Serving Suggestions

This spinach stuffed pork loin is a versatile dish that pairs well with a variety of side dishes. Here are a few serving suggestions:

* **Roasted Vegetables:** Roasted vegetables, such as potatoes, carrots, Brussels sprouts, or asparagus, are a classic accompaniment to pork loin.
* **Mashed Potatoes:** Creamy mashed potatoes are always a crowd-pleaser.
* **Rice Pilaf:** A flavorful rice pilaf is a great way to add some extra carbohydrates to the meal.
* **Salad:** A fresh green salad provides a light and refreshing contrast to the richness of the pork loin.
* **Green Beans Almondine:** Green beans sautéed with butter and almonds are a simple and elegant side dish.
* **Apple Sauce:** Apple sauce is a classic accompaniment to pork and adds a touch of sweetness.

## Make-Ahead Instructions

You can prepare the spinach stuffed pork loin ahead of time. Prepare the pork loin and stuffing as instructed, but don’t roast it. Wrap the stuffed pork loin tightly in plastic wrap and refrigerate for up to 24 hours. When ready to roast, remove the pork loin from the refrigerator and let it sit at room temperature for about 30 minutes before roasting as directed. You can also make the stuffing a day in advance and store it in the refrigerator. Then, stuff the pork loin the day you plan to cook it.

## Storage Instructions

Leftover spinach stuffed pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the pork loin and microwave it until heated through, or bake it in a preheated oven at 350°F (175°C) until heated through. You can also freeze leftover pork loin for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on portion size and ingredients used)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 10-15 grams

## Conclusion

This spinach stuffed pork loin recipe is a delicious and impressive dinner that’s surprisingly easy to make. With its flavorful stuffing and elegant presentation, it’s sure to become a new favorite. So, gather your ingredients, follow the instructions, and enjoy this delightful meal with your family and friends!

Enjoy!