Spinach and Herb Stuffed Pork Loin

Spinach and Herb Stuffed Pork Loin is a feature dish that resembles something you might find in a high end restaurant. With a little effort you can make this in your home. The good news is that it is a substantial meal that can be flexible in portions and feed as many as you would like by doubling or tripling the recipe.

What ingredients do I need for Spinach and Herb Stuffed Pork Loin?

The ingredients themselves are actually quite simple, and the cost is relatively low for such an extraordinary finish. Also, this can be prepped ahead of time, even a day or two before, then roasted for a dinner party. It also makes a wonderful pan jus from the drippings as an added benefit!

• Pork Loin. We look for a smaller cut for this recipe. If you are scaling the recipe simply use the ratio of the filling times the pounds of meat. This recipe makes the perfect amount for about 2.5 pounds which is pretty small but yields enough for about 4 people. Whole loins are usually much larger and work great. You can also use several smaller ones and they will be easier to stuff. We used boneless here but bone-in would yield even better results.
• Spinach. This recipe calls for fresh spinach which we recommend. You can use frozen, but be wary of the amount of stems that it usually contains and will make a grainier less refined filling.
• Parmesan. This is optional for those who may have cheese allergies, but it does give more earthy flavor and helps to bind the stuffing.
• Butter and panko. Again, if you have dairy allergy you can substitute olive oil for the butter. The butter does help to bind, but the olive oil will also help. The panko helps keep it together. If you are looking for gluten free you can substitute with gluten free breadcrumbs, or even cooked rice. You can also add a pinch of cornstarch to help bind.
• The herbs. There are plenty of options here, but savory ones work best and often times a mix of several yields the best results. Rosemary, time, parsley are favorites, as well as marjoram, savory, tarragon, borage, fennel fronds or pollen. Stay away from sweet aromatics such as basil and mint. Fresh also works better but dried can be used as well.

I’ve made this recipe and have thoughts on using the process for other stuffings. What else can I use?

This recipe will give you a blueprint for other ideas. Chefs have been using this method for years with varying flavor profiles. Once you get the hang of it, you can use it for other things too!

• You can make a traditional Thanksgiving style stuffing. Just make sure it has a firm enough set point to slice after cooking. Egg additions will help this.
• Try chutnies such as dried fruit, compotes with nuts, preserves, and grains
• You can make a forcemeat with pureed raw protein- liver or finely ground pork combined with breadcrumbs and stock or milk.
• Try using kale, mushrooms, fennel, or other vegetables processed into a paste or finely chopped.

Other proteins that this can work with:

• Beef Roasts such as a bone-in rib roast
• Leg of lamb is a great option
• Chicken breast
• Boneless turkey breast
• Pork belly (you can roll and tie with butcher twine)
• This even works with slender fish filets such as dover sole, skate, and flounder

Some great side dish ideas to accompany Spinach and Herb Stuffed Pork Loin

• While this dish is tasty year round, it definitely lends itself to fall flavors
• Sweet potatoes
• Mashed potatoes
• Rice- plain white rice varieties or wild and brown rice
• Polenta and grits
• Roasted root vegetables and winter squashes

Spinach and Herb Stuffed Pork Loin

Spinach and Herb Stuffed Pork Loin

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 556 kcal

Equipment

1 large saute pan

1 Small french rolling pin You can also use a sharpening steel or anything slender and food safe

1 food processor

Ingredients

  

1x2x3x

• 2.5 pounds Pork loin
• 6 ounces Spinach
• 2 ounes Parmesan shredded
• 5 tbsp Panko
• 2 tbsp Butter
• 3 each Garlic
• 1 each Shallot
• .25 ounces Rosemary leaves only finely chopped
• 3 each Thyme leaves only finely chopped
• 3 each Italian parsley leaves only, finely chopped
• 2 tbsp Sea salt divided in half
• .5 tsp Black pepper
• 2 tbsp Canola oil for searing

Instructions

 

• Gather the ingredients. Prep the herbs and finely chop the shallot and garlic. The butter is easiest at room temp but not melted. Preheat the oven to 400 degrees.
  
• Saute the garlic and shallots in a saute pan with a touch of the canola oil.
  
• Add the spinach and gently cook. When cool, gently squeeze out the water, but not completely. Make sure it is cold when done. You can place in fridge for a few minutes if needed.
  
• In a food processor, cream the butter and panko, then add the herbs and parmesan. Finally, add the spinach mixture. Reserve cold.
  
• Using a slender chef's knife, make an incision in the smallest end and carefully wiggle gently back and forth while applying pressure with the palm of your hand on a flat surface. Make sure you are following the center of the loin. Try to go to the end without breaking through to the other side to keep the filling inside when you pack later. You can also use the rolling pin or a sharpening steel to widen the cavity after the incision if needed.
  
• Take small clumps of the paste and pack into the loin. Massage it down inside little by little, alternating with the rolling pin. Try to keep in from spreading on the outside. If it does, simply rinse away when done to prevent burning during the sear. When you have all of the filling inside, massage several times to make sure it is evenly distributed. It is usually not necessary to tie off with butcher twine. However if working with a whole loin or you're having problems with keeping it inside you can tie if desired.
  
• Season the outside of the loin with salt and pepper. Heat the saute pan over high heat. Using the canola oil, sear the loin gradually until golden brown by rolling as it cooks slowly until all sides are done. Put the pan into the preheated oven and cook about 30-45 minutes depending on size, or until a thermometer reads 165 internal temp.
  
• Remove from oven and allow to rest 10-15 minutes. Using a sharp knife slice into medallions about 1-1.5 inches thick. Return the pan to the stove top, and over high heat deglaze with water, white wine, or chicken stock. You can also add a couple of tablespoons of whole butter and more herbs if desired here. Use the pan sauce to pour over the sliced meat. Bon appetit!
  

Nutrition

Serving: 10ozCalories: 556kcalCarbohydrates: 12gProtein: 67gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 194mgSodium: 3807mgPotassium: 1358mgFiber: 2gSugar: 1gVitamin A: 4322IUVitamin C: 15mgCalcium: 118mgIron: 4mg

Keyword herb, pork loin, spinach

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