Pork loin stuffed with spinach and sundried tomatoes
maca
maca

Pork loin stuffed with spinach and sundried tomatoes

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Ingredients

  • 10 servings
  • 1.5 kg clean pork loin
  • ¼ cup finely chopped onion
  • 2 cup chopped baby spinach
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup organic chicken or vegetable broth
  • ½ cup reduced-fat cream
  • 1 cup mixed cheeses (I used parmesan, mozzarella, and cheddar)
  • ½ cup finely chopped sundried tomatoes
  • Salt, paprika and pepper to taste
  • Sauce
  • ¼ cup finely chopped onion
  • 3 tablespoons chopped dehydrated tomato
  • ¼ cup white wine
  • 1 clove of crushed garlic
  • ½ cup low-fat cream
  • 1 cup broth
  • 1 tablespoon flour
  • ½ cup Parmesan cheese
  • 2 tablespoons parsley
  • Salt and pepper to taste

Instructions

    In a frying pan melt the butter and add the onion frying until it sautees
    Add the sundried tomatoes and fry for 5 minutes
    Add the flour and move until a dough is formed
    Add the broth, cream, and cook until it begins to thicken by constantly moving and being careful to not leave lumps at the bottoms of the pan
    Remove from heat and add cheeses and spinach
    Season with salt, pepper and paprika to taste
    Reserve
    Preheat oven to 200°C
    Cut the pork loin as a spiral so that there is a large cutlet
    Season with salt and pepper
    Stuff with the mixture of spinach and sundried tomato
    Roll carefully and leave the part where it closes down
    With oven cord tie the roll to maintain the shape
    Heat a pan until very hot
    Add some avocado oil and sear from all sides until all golden brown. Save the pan
    Place on a tray with silicone mat and bake until cooked (30 to 40 minutes approximately)
    While baking make the sauce by heating the pan where we brown the meat again and with a little avocado oil, fry onion until sauteed
    Add the sundried tomato and garlic and cook 2 minutes
    Add the white wine until it evaporates almost 100%
    Add the flour and mix well
    Add broth, cream, cheese, and parsley
    Cook for 5 minutes and season with salt and pepper
    Once the loin is cooked, take out of the oven, move to a plate, and serve with the sauce

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