Description
This Stuffed Pork Loin Roast features a flavorful filling of spinach, cranberries, walnuts, and feta cheese, making it an impressive dish for special occasions or family gatherings. The combination of savory and sweet ingredients creates a delightful blend of flavors, perfect for any dinner table.
Ingredients
Scale
- 1 boneless pork loin roast (about 3–4 pounds)
- 2 cups fresh spinach, chopped
- 1 cup dried cranberries
- 1 cup walnuts, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- Kitchen twine (for tying the roast)
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Toss in the chopped spinach and cook until wilted, about 2-3 minutes.
- Remove the skillet from heat and let the mixture cool slightly. Transfer it to a large mixing bowl.
- Add the dried cranberries, chopped walnuts, dried thyme, dried rosemary, salt, black pepper, breadcrumbs, and crumbled feta cheese to the bowl. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C).
- Place the boneless pork loin roast on a clean cutting board. Carefully slice the roast lengthwise to create a pocket for the stuffing, leaving about an inch at the bottom.
- Season the inside of the roast with salt and pepper.
- Fill the pocket of the pork roast with the stuffing mixture, pressing it in gently to ensure even distribution.
- Fold the top of the roast over the stuffing and use kitchen twine to tie the roast securely.
- In a large oven-safe skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the stuffed pork roast on all sides until golden brown, about 3-4 minutes per side.
- Remove the skillet from heat and pour the chicken broth and balsamic vinegar around the roast.
- Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes.
- After resting, slice the roast and serve it warm, enjoying the delicious stuffing with each bite.
Notes
- Ensure the pork roast is tied securely to prevent the stuffing from spilling out during cooking.
- Use a meat thermometer to accurately check the internal temperature for perfect doneness.
- This dish pairs well with roasted vegetables or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 60 minutes