Shelly's Recipe

STUFFED PORK LOIN

Category: Roasts/Tenderloins - Pork

1/4 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (12-oz) pkg bacon, cooked and crumbled
1 (5-oz) pkg grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground red pepper
1 (5-pound) pork loin roast, trimmed

In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 5 minutes, stirring frequently, or until tender. Stir in spinach; cook for 3 minutes. Add bacon, Parmesan, salt, and pepper, stirring until cheese is melted; set aside.

Butterfly pork loin by making a lengthwise cut down bottom third of 1 flat side, cutting to within 1 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open pork loin, and flatten to 1/2 inch thickness, using a meat mallet. Trim uneven edges to make a clean rectangle.

Spread spinach mixture over loin, leaving a 1/2-inch border. Roll up pork, jelly-roll fashion, starting with long side. Tie at 2-inch intervals with heavy butcher’s twine.

Preheat oven to 475. Place pork loin on a lightly greased rack in a shallow roasting pan. Bake for 20 minutes. Reduce heat to 325; cover, and bake for 30 to 40 minutes, or until a meat thermometer inserted in thickest portion reaches 155 degrees. Let stand for 10 minutes before slicing. Serves 8-10