Pork Loin Stuffed with Spinach and Goat Cheese

(from castro15’s recipe box)

Categories: Pork

Ingredients

  • 2 tbsp. olive oil, divided
  • 1/2 cup thinly sliced shallots
  • 1 tbsp. sliced garlic
  • 1 tbsp. chopped fresh thyme
  • 5 oz. packaged fresh baby spinach
  • 3 oz. goat cheese, at room temp
  • 2 tbsp. chopped fresh chives
  • 2 tbsp. chopped fresh parsley
  • 1 tsp grated lemon rind
  • 3 lb. boneless pork loin
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1/4 cup apricot preserves
  • 2 tbsp. unsalted butter
  • 1 tbsp. Dijon
  • 2 tsp apple cider vinegar

Directions

  1. Heat 1 tbsp. oil in a large nonstick skillet over medium-high. Add shallots, garlic, and thyme; cook 5 minutes, stirring often, until shallots are caramelized. Add spinach; cook 1 minute, stirring constantly, until wilted. Remove from heat.

  2. Combine goat cheese, chives, parsley, and lemon rind in a small bowl.

  3. Holding knife flat and parallel to cutting board, cut horizontally through center of pork loin, cutting to, but not through, other side. Open flat, as you would a book. Starting at the center seam, cut horizontally through each half, cutting to, but not through, other side. Open flat on either side. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Remove plastic wrap.

  4. Season with 1/2 tsp salt and 1/2 tsp pepper. Spread goat cheese mixture evenly over pork; top with shallow mixture. Roll up pork jelly-roll fashion. Tie with kitchen twine at 1-inch intervals. Sprinkle with remaining 1 tsp salt and remaining 1/2 tsp pepper.

  5. Wipe pan clean. Heat remaining 1 tbsp. oil over medium-high. Add pork; cook 3 minutes per side or until browned. Place stuffed pork in a slow cooker.

  6. Add apricot preserves, butter, and mustard to pan; reduce heat to medium. Cook 1 minute, stirring constantly, until butter melts. Pour over pork loin in slow cooker. Cover and cook on LOW 7-8 hours.

  7. Place pork on a cutting board; let stand 15 minutes. Skim and discard fat from sauce in slow cooker. Pour sauce into a saucepan; bring to a boil over medium-high. Cook 5 minutes, until reduced to about 1 cup. Stir in vinegar.

  8. Remove and discard twine. Slice pork into 12 slices; serve with sauce.

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