Get ready to impress your loved ones with this succulent stuffed pork loin, brimming with a delightful blend of savory pancetta, wilted spinach, and creamy fontina cheese. This tempting dish is not only a feast for the eyes but also a symphony of flavors that will have everyone craving more!
Budget Information
The total cost for this stuffed pork loin recipe is approximately $25.00, which breaks down to about $3.12 per serving (serves 8). This affordable yet elegant dish makes it a great option for family gatherings or special celebrations without blowing your budget!
Why This Recipe Works
This stuffed pork loin recipe harmoniously combines classic flavors with a modern twist. The juicy roast is enhanced by the rich stuffing, bringing comfort and gourmet elements to your table. The secret? Using quality ingredients like pancetta and cheeses, plus a flavorful gravy that ensures every bite packs a punch. So, whether it’s a weekday dinner or a festive gathering, this dish consistently delivers satisfaction and warmth, making it a crowd-pleaser!
Ingredients + Optional Substitutions
For the Spinach Stuffing:
– 4 oz Pancetta ($3.00)
– 1 Onion, finely chopped ($0.80)
– 5 Garlic cloves, minced ($0.50)
– 1 lb Spinach, wilted and moisture evaporated ($2.50)
– 1 cup Pork panko or breadcrumbs ($1.00)
– ¾ cup Fontina cheese ($2.75)
– ¾ cup Asiago cheese (substitute with Parmesan if necessary) ($2.50)
– 1 tsp Lemon zest ($0.30)
For the Pork Loin:
– 3 lbs Pork loin ($12.00)
– Oil for searing, like avocado oil ($0.50)
– 1 tbsp Kosher salt ($0.10)
– 1 tsp Freshly ground black pepper ($0.05)
For the Pan Pork Gravy:
– ½ cup White wine for deglazing ($2.00)
– 2 Garlic cloves, minced ($0.20)
– 1 cup Chicken stock ($0.75)
– 1 tsp Cornstarch ($0.05)
– 2 tbsp Unsalted butter ($0.40)
For Garnish:
– Minced Parsley ($0.50)
– Lemon zest ($0.30)
Step-by-step Recipe Instructions
Step 1: Start by creating your filling. In a large skillet, heat your pancetta over medium heat until it turns crispy. About 4-5 minutes will do the trick. Then, toss in the chopped onion and let them sauté together until the onions become translucent, roughly 5 minutes more. Add the minced garlic and let it cook for an additional 30 seconds, igniting your kitchen with a tantalizing aroma. Finally, add the spinach by the handful, giving it time to wilt down completely. This should take about 7-10 minutes. Transfer this glorious mélange to a bowl and let it cool.
Step 2: While the filling is cooling, let’s butterfly the pork loin. Place the pork on a large cutting board, ensuring it’s nice and dry. Carefully slice it horizontally down the center, stopping just before you cut through. Open it up like a book. If it isn’t flat enough, feel free to give it a gentle cut again until you have a beautiful, flat piece ready to be stuffed.
Step 3: Now it’s time to stuff! Season the butterflied pork loin with a generous amount of kosher salt. Spread the cooled filling evenly over the pork, leaving about an inch around the edges. Sprinkle the fontina and asiago cheese on top and finish with the lemon zest. Roll the pork tightly, where it looks like a lovely cylinder, then tie it with butcher’s twine, securing it every inch or so for even cooking.
Step 4: Preheat your oven to 350°F. Seize that same skillet you used for the filling and heat it over medium-high heat. Pour in some oil and once hot, place the tied pork loin inside, searing it on all sides until it reaches a glorious golden brown, about 5-7 minutes. This golden crust is crucial—it adds amazing flavor!
Step 5: Once seared, gently flip the roast so the seam side is down. Reintroduce any filling that may have escaped during rolling back into the skillet beside your pork. Pop it in the oven, uncovered, and roast until the internal temperature hits 140°F. Expect this to take 45 minutes to an hour.
Step 6: Remove the roast from the oven with finesse! Let it rest for 10-15 minutes, tented with foil to keep it airy and moist. This resting phase is key to allowing the juices to spread evenly throughout.
Step 7: Meanwhile, let’s make that luscious pork gravy! In the same skillet, discard all but one tablespoon of drippings, then add the white wine, scraping those delightful browned bits up off the bottom. Stir in the minced garlic, let it simmer, and then carefully add the remaining chicken stock. In a small bowl, whisk the cornstarch with a bit of that stock for a slurry. Pour this into your sauce and let it simmer until thickened, about 4-5 minutes. Finish it off with butter for that velvety texture.
Step 8: Final touches! Carefully untie the roast with scissors, slice it into even pieces, about ¼ inch thick, and arrange beautifully on a platter. Drizzle with the heavenly gravy and garnish with fresh parsley and lemon zest for that extra pop of flavor!
Nutritional Facts
Calories: 410
Protein: 29g
Carbohydrates: 6g
Total fats: 30g
Saturated fat: 12g
Fiber: 1g
Sugar: 2g
Sodium: 400mg
Storage and Reheating Tips
Leftover stuffed pork loin can be stored in an airtight container in the refrigerator for up to 4 days. For reheating, wrap your slices in aluminum foil and pop them in an oven preheated to 325°F, or warm them gently on the stovetop with a splash of broth or water. This will ensure the pork remains juicy and delicious!
Serving Suggestions
This magnificent stuffed pork loin is best served drizzled with the rich pan gravy. Pair it with creamy mashed potatoes or roasted veggies for a classic meal. Don’t forget a fresh side salad to balance the flavors, or perhaps some roasted green beans for that crisp contrast.
Reader Tips or Helpful Notes
Don’t stress about tying the roast perfectly; just secure it well enough to hold in the stuffing. Use a meat thermometer to ensure perfect doneness without overcooking. For an added layer of flavor, feel free to experiment with other cheeses in your stuffing or swap out the pancetta for bacon. Enjoy the process—cooking should be as enjoyable as eating!
Recipe FAQs
1. Can I prepare the stuffing the day before?
Absolutely! Just store it in the fridge and stuff the pork before cooking.
2. What can I substitute for pork loin?
You can use a pork tenderloin or even chicken breast for a lighter version.
3. Is there a vegetarian version of this recipe?
Yes, consider using a veggie stuffing filled with mushrooms, spinach, and cheese instead!
4. Can I freeze the leftovers?
Of course! Wrap the slices tightly and store them in a freezer-safe container for up to 3 months.
5. How can I tell when the pork is fully cooked?
Use a meat thermometer; the internal temperature should reach 140°F for perfect juiciness.
