Ingredients with Measurements:
- 1 (3-4 pound) boneless pork loin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped spinach, cooked and drained
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Butterfly the pork loin by cutting it lengthwise down the center, but not all the way through. Open it up like a book and pound it with a meat mallet until it is an even thickness.
3. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub the mixture all over the pork loin.
4. In another bowl, mix together cream cheese, Parmesan cheese, spinach, sun-dried tomatoes, garlic, red pepper flakes, salt, black pepper, and parsley.
5. Spread the cheese mixture evenly over the pork loin, leaving a 1-inch border around the edges.
6. Roll up the pork loin tightly and tie it with kitchen twine at 1-inch intervals.
7. Place the pork loin on a baking sheet and bake for 1 hour and 15 minutes, or until the internal temperature reaches 145°F.
8. Let the pork loin rest for 10 minutes before slicing and serving.
Time:
Preparation time: 25 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 402
Fat: 23g
Carbohydrates: 3g
Protein: 43g
Sodium: 810mg
Sugar: 1g
Fiber: 0g
Substitutions for ingredients:
- Instead of pork loin, you can use chicken breast or turkey breast.
- Instead of sun-dried tomatoes, you can use roasted red peppers.
- Instead of parsley, you can use basil or cilantro.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the cheese mixture.
- Use different types of cheese, such as feta or blue cheese.
- Add chopped mushrooms to the cheese mixture.
- Use different herbs, such as basil or oregano.
Tips and tricks:
- Make sure to pound the pork loin evenly so it cooks evenly.
- Let the pork loin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
Storage instructions:
Store leftover pork loin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pork loin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the pork loin and arrange it on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
Serve with roasted vegetables, such as carrots and potatoes.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting advice:
- If the pork loin is not cooked to the correct temperature, put it back in the oven for an additional 10-15 minutes.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Always use a meat thermometer to ensure the pork loin is cooked to the correct temperature.
- Wash your hands and all surfaces that come into contact with raw meat.
Food history:
Stuffed pork loin has been a popular dish for centuries, with variations found in many different cultures.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve hot with your favorite sides.
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