Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).
Plus: More Pork Recipes and Tips
Two 10-ounce packages of frozen chopped spinach, thawed
2/3 cup freshly grated Parmesan cheese (about 3 ounces)
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Two 3-pound boneless pork loins, butterflied
1/4 pound thinly sliced prosciutto
1 1/2 cups chicken stock or canned low-sodium broth
1/2 cup dry white wine
1 teaspoon all-purpose flour mixed with 1 tablespoon of water
How to Make It
Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 2 tablespoons of the extra-virgin olive oil. Season with salt and pepper.
Preheat the oven to 400°. Set the pork loins on a work surface, opening them like a book, with the cut side up. Season the inside of the pork loins generously with salt and pepper. Cover the pork loins with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loins. Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with salt and freshly ground pepper.
Heat the remaining 1 tablespoon of extra-virgin olive oil in a very large ovenproof skillet until shimmering. Add the pork loins and cook over moderately high heat until they are browned all over, about 10 minutes. Transfer the pork loins to a large platter.
Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.
Pour the juices from the skillet into a small saucepan and skim off the fat. Add the remaining 3/4 cup of chicken stock to the skillet and set it over high heat. Add the wine, scrape up any browned bits from the bottom of the skillet and boil until reduced to a few tablespoons. Add the pan juices to the saucepan and bring to a boil. Whisk in the flour slurry and simmer until slightly thickened. Season with salt and pepper.
Untie the pork loins and carve the meat into 1/2-inch-thick slices. Arrange the slices on plates, drizzle with the pan sauce and serve.
The recipe can be prepared through Step 2 and refrigerated overnight. Return to room temperature before cooking.
Sautéed broccoli rabe and roasted red and yellow bell peppers marinated in olive oil and garlic.
The smoky, salty flavors in the stuffing point to a medium-bodied acidic red with a slightly bitter finish. Or, try a tangy, lively white with a rich texture.
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Review Body: very easy and tasty filling for pork loin roast. I wanted to do the Cooking Light cover, but my crowd doesn't like bitter broccoli rabe, so I went searching for another filling & found this one. My roast was awesome! Complete with pomegranate arils for garnish! So festive for Christmas. Raves from all who ate it. I butterflied the roast to lay flat for making into a roll. I laid the proscuitto on the splayed out meat, then spread the spinach filling almost to edges, rolled up, tied with butcher's twine. It definitely took longer than 45 minutes to bake. I had it at 350 degrees on convection and it still took 75 minutes. I was using a leave-in temperature probe. I put roast on a rack in a roasting pan, poured the broth & wine in the pan, covered loosely with foil. Steam-baking is the key! Since we were feeding 22 people, I dispensed with any 'gravy' or jus. Just sliced the roast, garnished with arils, and served! Awesome!