Pork Loin Stuffed with Spinach, Red Peppers and Garlic
Pork Loin Stuffed with Spinach, Red Peppers and Garlic, wrapped with Applewood Smoked Bacon. This is not your average bland pork loin. Learn this simple stuffing technique and create your own tasty stuffing combinations. Impress your friends with how great it looks and tastes.
1 large Loin of Pork (4-5 pounds)
4 slices thick sliced bacon
2 10 oz packages frozen spinach, thawed and drained
2 jars roasted red peppers (or 3 peppers you’ve roasted yourself), sliced
2-3 cloves garlic, minced
Salt & pepper
6 equal lengths of kitchen twine (about 24 inches)
Preheat oven to 375 degrees.
Place the 24 inch lengths of twine evenly spaced on the sheet pan.
With a sharp knife, make an incision in the loin lengthwise. Then make similar incisions on each side, butterflying the loin.
Place the butterflied loin on the lengths of twine on the sheet tray.
Season the inside liberally with salt, pepper and minced garlic. Add a drizzle of olive oil.
Spread the spinach in 2 even portions along the length of the loin, season liberally with the salt and pepper.
Make one line of the slice red peppers.
Starting in the middle, tie each piece of twine tightly, until all 6 are done and the shape of the loin is restored. Trim the long strings. Season with salt and pepper. With the incision facing up, lay the 4 slices of bacon over the loin.
Roast in the oven until an internal temperature of 135 – the finish temperature will be 140 after resting. Remove from oven, tent loosely with foil and allow to rest for 20 minutes.
To serve: snip through the twine with kitchen shears and remove. Cut into thick slices. Serve immediately.