pork loin stuffed with apricot/spinach/walnuts
Make sure you butterfly the meat in three , then pound it flat and make sure it's dry before you stuff it. You can add salt and pepper to the stuffing after you finish sautéing It because if you add salt before it will make the spinach sweat, and you don't want the mixture watery.
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yield
6 -8
prep time
1 Hr 30 Min
cook time
1 Hr
method
Blend
Ingredients For pork loin stuffed with apricot/spinach/walnuts
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2 Tbspolive oil, extra virgin
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2 Tbspvegetable oil
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2&1/2-3 lbpork loin, center cut, boneless, butterflied
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2 conions - chopped
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6 ozdried apricots - chopped
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4 clovegarlic - chopped
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1 & 1/2 tsppumpkin pie spice
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5 ozfresh baby spinach
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1 cchopped walnuts
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1 cchicken stock
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16 ozapricot preserves
How To Make pork loin stuffed with apricot/spinach/walnuts
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1Sauté onions with olive oil in large frying pan until golden, almost carmelized. -
2Add chopped apricots and garlic and continue sauté
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3add pumpkin pie spice and blend in.
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4Add spinach and sauté until wilted.
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5Add walnuts and set aside to cool. N
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6Stuff the pork loin with the cooled stuffing and roll closed not too tightly and tie with cooking twine.
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7Brown in vegetable oil on all sides in frying pan.
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8Finish in oven at 375 degrees, until internal temperature reads 145-160 degrees.
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9In the meantime place the stock with the preserves in a pot and cook till it thickens some.
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10When pork is done take out of oven and cover with foil and let rest at least 20-30 minutes.
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11Cut twine off and slice the meat. Drizzle with apricot glaze.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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