Roasted Pork Loin Stuffed with Spinach and Prosciutto

Roasted Pork Loin Stuffed with Spinach and Prosciutto

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by Charlotte Today

WCNC.com

Posted on September 12, 2012 at 1:29 PM

Updated Wednesday, Sep 12 at 3:04 PM

Roasted Pork Loin Stuffed with Spinach and Prosciutto

Serves: 6

Ingredients

Frozen chopped spinach, thawed                         1-10oz package
Parmesan Cheese, freshly grated                        1/3 cup
Garlic, minced                                         2 cloves
Olive Oil                                       3 tablespoons
Salt                                            To Taste
Pepper                                          To Taste
Boneless Pork Loin, butterflied                        3 lbs
Prosciutto, thinly sliced                       ¼ pound

 

Method of Preparation

1. Gather all ingredients and equipment
2. Preheat oven to 400 degrees
3. Squeeze any excess water from the chopped spinach
4. Mix the spinach with the Parmesan cheese, minced garlic and olive oil; season with salt and pepper
5. Set the pork loin on a work surface, opening like a book, with the cut side up
6. Season the inside of the pork loin generously with salt and pepper
7. Cover the seasoned pork loin with a single layer of overlapping prosciutto slices
8. Spoon the spinach filling into the center of the pork loin
9. Shape the filling into a thin log that runs along the center of the pork loin
10. Roll up the pork loin and tie them with butcher twine at 1 1/2” intervals
11. Season the tied pork loin with salt and pepper
12. Heat the remaining olive oil in a sauté pan
13. At a medium high heat, brown the pork loin
14. Transfer browned pork loin to a roasting pan on a rack and roast until an instant read thermometer inserted in the thickest part of the pork loin registers 145 degrees
15. Transfer the pork loin to a large cutting board, covered loosely with foi
16. Let the pork loin rest for 15 minutes
17. Slice into 1/2” slices and serve
 

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